Where Do the Pros Buy Meat?

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: I am new to the world of competition BBQ and I was wondering where the pros purchase their competition meats? Thanks in advance, Clint of the Pig Pirates Hi Clint, I personally buy most of my meat at the large wholesale clubs and I know many of my fellow competitors do as well. In many areas the clubs …

Extract added to New Mexican Restaurant Sauces?

system Cooking Leave a Comment

Dave,Both the green chile and red chile sauces in one of my favorite restaurants in Albuquerque have begun to convey an unusual and strangely hot quality not found heretofore. I wish I could be more specific, but the "bite" is unnatural, and I am quite familiar with hot chiles. Now, I have heard that some products are "spiked" and I …

Green Chile Con Queso

Dave DeWitt Recipes Leave a Comment

Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.


  • 1/4 cup butter

  • 1 cup chopped green New Mexican chiles

  • 2 serrano chiles, stems and seeds removed, minced

  • 2 cloves garlic, minced

  • 1 cup minced onion

  • 1 cup diced fresh tomatoes (skins and seeds removed)

  • 1/4 cup minced fresh cilantro

  • 1 cup grated sharp cheddar cheese

  • 1 cup shredded pepper jack cheese

  • 2 tablespoons sour cream

  • Tortilla chips for dipping


Heat the butter in a saucepan and saute together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally. Add the cheeses, stir, cover, and cook for 1 minute. Remove from the heat and allow to sit for 2 minutes. Pour the mixture into a bowl and top with the sour cream.

A tempting dessert sampler.

Paris in India in London

Lois Manno India Leave a Comment

Story by Dave DeWitt Food photos by Tony Le Duc Recipes: Cassoulet de Fruits de Mer (Curried Seafood Stew) Poulet Rouge (Chicken in a Creamy Red Sauce) Onion Sauce Goan Pork Vindaloo Mirichi ka Salan (Mild Chiles in a Nutty Sauce) Yelemecam Sadam (Lime Rice)   Pat Chapman, the King of Curries and England’s foremost authority on Indian cuisine, had …

Roasted Hot Peppers in Soy Sauce

Dave DeWitt Recipes Leave a Comment

This sauce will stay fresh for at least 1 week. Serve as an accompaniment to Korean grilled meat dishes.


  • 4 Korean hot green peppers or jalapeño peppers

  • 4 Korean hot red peppers or other hot red peppers

  • 3 tablespoons soy sauce

  • 1 tablespoon rice wine or vermouth

  • 1 green onion, white and pale green part only, finely minced

  • 2 garlic cloves, crushed and finely chopped

  • 1 tablespoon toasted sesame seeds

  • 1 walnut half, finely chopped

  • 1 tablespoon sesame oil

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt


Wash the hot peppers and pat dry. Roast the peppers under a broiler or on the stovetop until all sides are broiled and blistered, but not charred. Discard the stems and chop peppers crosswise into 1/4-inch rounds, seeds and all.

In a small bowl, combine all ingredients and mix well. Store leftovers in a tightly sealed container in the refrigerator.