My First BBQ Joint Still Open!

Dave DeWitt MyBlog Leave a Comment

I was looking through Michael Karl Witzel’s fun new book, Barbecue Road Trip, when I spotted a reference to Bill’s Barbecue in Richmond, Virginia.  This brought back a flood of memories.  In 1967, I was in graduate school at the University of Richmond and lived on Monument Avenue, just a few blocks from Bill’s.  I never had much BBQ when …

The Buzz: Killer Bee Mustards and Butters

Lois Manno Other Spicy Ingredients Leave a Comment

By Molly S. Wales This is part of the cover design for Reed Booth’s book about his experiences with Africanized bees. You know you’re going to like a guy when, asked how he got started in the honey business, he answers, “I started keeping bees because I drink.” Reed Booth, otherwise known as the “Killer Bee Guy,” is a home-brewer and …

A Brief History of U.S. Commercial Hot Sauces

Dave DeWitt Chile History, Making Salsa and Hot Sauce Leave a Comment

by Dave DeWitt and Chuck Evans  Much of what we know about now-extinct brands of hot sauces comes from bottle collectors. There is not a great body of material on the subject of collectible hot sauce bottles, but we are indebted to Betty Zumwalt, author of Ketchup, Pickles, Sauces: 19th Century Food in Glass, who dutifully catalogued obscure hot sauce …

In Hawaii, Barbecue Means a Luau

Dave DeWitt Asia and the Pacific Leave a Comment

Story and Photos by Mike Stines, Ph.B.   Recipes:   Huli-Huli Chicken   Hawaiin Teriyaki Chicken   Luau Pork Teriyaki   Teriyaki Beef   Kalua Pork   Hawaiian-Style Macaroni Salad   Lomi-Lomi Salmon   Hawaiian Coconut Pudding On the mainland, when there is talk of barbecue, we think of the Lone Star State where brisket is king of the ‘Q …