Q: Dave, For chile seedlings, we have always keep grow lights on for 16 hours daily and I thought I was on solid ground with this schedule. Now I am not so sure and have read conflicting data. Should grow lights be on for only part of a 24 hour day or keep on 24/7? What is the rationale for …
Dave,I want to purchase Piment d’Espelette. Do you know the best place to get it either online or in Los Angeles?Thanks,GeorgeGeorge:It is available from the following source: http://shop.store.yahoo.com/chefshop/pimdesbasred.html–Dave
Hello Dr. BBQ, My wife is allergic to mustard. I know mustard provides flavor as well as being an overall flavor enhancer. What would you suggest replacing mustard with in your recipes? I recently purchased both a Big Green Egg and both of your books. I am looking forward to trying many of the recipes. Thank you. Rick Hi Rick, …
Variation: For a milder margarita with the flavor of jalapeños but not the heat, substitute New Mexico Jalapeño Wine for the fiery tequila.
1.5 cups Fire God Tequila or the chiltepin tequila, above
8 fresh limes, or enough to make ½ cup juice
1/3 cup Triple Sec
Prepare 4 long-stemmed goblets by rubbing the rims with a piece of lime section. Dip the goblet rims in the margarita salt and then place the goblets in the freezer for at least 30 minutes.
Juice the limes and then place the lime juice, tequila, and triple sec in a blender. Add the crushed ice until the blender is half-full and then process. Taste the result and adjust the flavors by adding more triple sec to make it sweeter, more lime juice to make it more tart, more tequila to increase the heat level, or more ice to decrease the heat level. Pour into the frosted goblets and garnish with a slice of lime.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced
Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes. Cool, then place in clean jars and refrigerate. Warm up to use with meat recipes.