Barbecuing Fish, Virginia, 1705

The Origins of Southern Barbecue

Dave DeWitt State-By-State Barbecue History Leave a Comment

“Their cookery has nothing commendable in it, but that it is performed with little trouble. They have no other sauce but a good stomach, which they seldom want. They boil, broil, or toast all the meat they eat, and it is very common with them to boil fish as well as flesh with their hominy; this is Indian corn soaked, …

Infused Vinegars

Chile Vinegars and Oils

Dave DeWitt Processing and Putting Up Leave a Comment

  Recipes: Rosemary Chile Vinegar Oregano-Garlic Green Chile Vinegar Asian Chile Oil Sichuan Ginger Oil Piri Piri Oil By Dave DeWitt and Paul W. Bosland Excerpted from The Complete Chile Pepper Book Chile vinegars are a great way of utilizing some of the chiles that are left after drying, freezing, and pickling your crop. Use these flavored vinegars for marinades, …