- Blackened Red SnapperChef Paul Prudhomme made blackened fish popular. Although very tasty, trying to prepare this dish in a home kitchen can …
- Red Chile Chocolate Cake with Pineapple Mango Chipotle GlazeThis cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy …
- Pique de Vinagre y AjĂes Bravos (Bird Pepper Vinegar Pique)Here is a classic pique recipe from Puerto Rico. As usual, the longer the chiles steep, the hotter the sauce …
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- Caldo Tlalpeño (Tlalpan Soup)This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to …
- Retro-GrillingBy Dr. BBQ, Ray Lampe No matter how much you get involved in barbecue as a lifestyle, summer is still …
- The Sauce Is in the BagDr. BBQ: How long do I smoke an 8- to 10-pound sirloin tip roast at 250°F? Do you have a …