By Dave DeWitt Hundreds of articles and at least one book– The Pepper Garden— have been written on the home and commercial cultivation of the Capsicums, so there’s far too much information to go into great detail in this section. This is designed as a basic gardening guide for beginners using organic techniques. The Strategy The combination of long growing …
Heat Scale Updated
by Dave DeWitt In 1989, with the help of Dr. Ben Villalon of the Texas A&M Agricultural Experiment Station and Dr. Paul W. Bosland of New Mexico State University’s Department of Plant and Environmental Science, I compiled and published the first chile heat scale in Chile Pepper magazine. The heat scale proved to be enormously popular and was reprinted (sometimes …
Spicy Burgers on the Grill
by Gwyneth Doland For over 100 years now, Americans have been obsessed with hamburgers. When the hamburger hit the scene in the beginning of the 20th century, the country was ready for a great-tasting portable sandwich. The emergence of the automobile and the progress of the nation’s highways allowed fast-food chains to spread across the country. A mere 30 years …
Rubs, Marinades, and Sauces
Barbecuing and Grilling with Flair by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipe Index: Texas-Style Beef Brisket Grilled Artichokes with Chile Dipping Sauce Fourth of July Barbecue Baked Beans Spit Roasted Chicken with Spicy Wild Rice Stuffing Blackened Red Snapper Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. …
Using Rubs and Spices the Right Way
by Obie Obermark Technically a rub is any dry powder applied to a meat’s surface prior to cooking. Usually this “dry powder” consists of salt and or sugar and spices, with the most basic form being salt and pepper. While any good seasoning can be used as a rub, “pure” rubs tend to have more sugar than do general-purpose seasonings. …