- San Jose del Cabo Chicken StewThe secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the …
- Salsa de Mole Poblano (Classic Mole Poblano Sauce)This subtle blend of chocolate and chile is from Puebla, where it is known as the “National Dish of Mexico” …
- Tri-Tip with Five-Spice RubFor as simple as this rub is, it goes great with red meat, especially tri-tip. Ingredients One 3 1/2-5-pound tri-tip …
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- Spice Islands Coconut-Chile Pork Kabobs with SambaiThis recipe and others can be found in the book excerptBarbecue Inferno,by Dave DeWitt and Nancy Gerlach Ingredients Sambal Marinade½ …
- Mixing Chili PowderQ: Hi Dave,I make my own chili powder and grind my peppers when doing it. Some friends have asked for …
- Red Scotch Bonnet Shape?Q: Hi Dave, I wrote to you back in January inquiring about the difference between the Red Savina and the …