Below you'll find a list of all posts that have been categorized as “MyBlog”
The smoky smell of shashlyk makes every Russian’s mouth water. Yours will, too, when you inhale the aroma of marinated meat cooking over an open fire. In Russia, shashlyk (pronounced "shosh-LEEK") can be made from any kind of meat: pork, beef, lamb, fish, chicken, kid, venison, bear, and even game birds. Read the full article here.
New technological advances in roasting and peeling New Mexico green chile have created InstantChile Futuro, which is much tastier than the canned green chile you find in supermarkets. Go here to read the entire story, plus recipes.
Since 1992, Chris Lilly has been with Big Bob Gibson Bar-B-Q Restaurant in Decatur, Alabama, one of the nation’s oldest and most revered barbecue destinations. He is the winner of 10 World BBQ Championships including six Memphis in May World Titles. In this article by Gwyneth Doland, he offers up his barbecuing tips. Here is the whole story.
Because of its versatility as a grill, an oven and a smoker, the ceramic cooker is gaining in popularity with backyard cooks throughout the country. More and more folks opt to purchase a ceramic cooker instead of–or in addition to–a traditional gas-fired or charcoal grill.Ceramic cookers are based on the ancient clay pot cookers used in the Far East more …
Today, more than 500 years after European explorers first reached the New World, it is almost impossible to imagine that until the 16th century, the Swiss had no chocolate or vanilla in their pantries, the Italians had no tomatoes, the Irish no potatoes, the Chinese no chile peppers–and none had corn. Get the whole story here.
