Below you'll find a list of all posts from July, 2016
By Mike Stines, Ph. B. Salt block cooking has become one of the latest “trendy” way to cook food… similar to the way plank cooking and stone grill cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like… …
By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …
By Rick Hendricks [Editor’s Note: This essay is excerpted with permission from Sunshine and Shadows in New Mexico’s Past: The Statehood Period 1912-Present, published by Rio Grande Books (www.RioGrandeBooks.com) in collaboration with the Historical Society of New Mexico.] New Mexico is the only state in the United States that boasts a state question: “red or green?” While such a question …
By Sir Edward Tylor Editor’s Note: Here is a solid—if short—attempt to summarize what was known about outdoor cooking around the world in 1878. This is an early example of food history writing that resonates with me because the author is comparing and contrasting cooking styles from around the world. Tylor is actually debunking claims that Americans invented barbecue. Roasting …
Editor’s Note: For some unknown reason, the author did not specify precisely in what part of the Southwest the events were held. The barbecue was an established institution in the Southwest. It had in no other part of the country so many devotees. There was a charm in the name that would at any time call together a large concourse …
