Beef Jerky in a Food Dehydrator

Dave DeWitt Beef, Cooking with Chile Peppers, Game and Specialty Meats, Rubs, Sauces, and Marinades, U.S.A. Leave a Comment

If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …

mekong catfish

The Pigs of the Sea

Dave DeWitt In the Kitchen with Chile Peppers, Sizzling Seafood Leave a Comment

By Dave DeWitt & Mike Stines From Thailand: Deep-Fried Curried Fish Patties and Thai Baked Stuffed Chile Peppers From Singapore: Singapore Fried Prawns with Dried Chile From Vietnam: Fish with Ginger Salsa From Borneo: Tangy Marinated Fish From Cambodia: Tantalizing Catfish The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of …

bbq sandwich menu

Pit Beef…Not True BBQ But Damn Good

Dave DeWitt BBQ, Grilling & Smoking Leave a Comment

  By Mike Stines, Ph.B. Pit beef – a somewhat tough cut of beef roast turned into delectable sandwiches – is not “true” barbecue… there’s no smoke added to the beef. The meat is grilled using both direct and indirect cooking making exquisitely tender beef – crispy edges with a rare interior – a classic sandwich from the east side …

Elvis clambake poster

A Clambake in the Desert

Dave DeWitt Seafood, USA Leave a Comment

By Mike Stines, Ph.B. A New England tradition that can be made in desert country. If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure. If you’re …