Chiles and Tomatoes interbreeding?

system Chile Gardening Leave a Comment

Hi Dave,Years ago I grew tomatoes and peppers in the same garden, side by side. One of the tomato plants’ fruit seemed to acquire all of the properties of the bell pepper–hollow inside, with the seed cluster in the middle, towards the top–but it was still a tomato. I thought it was just a fluke, so I took the seeds …

Nothing Beats Slow-Cooking Brisket

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Dr. BBQ,   I thought I would seek your wisdom and thoughts on this subject: Brisket, to marinate or not. I have read on the BBQ Forum that some people do not marinate. I read one thread that used buttermilk; I have tried this and it does work. I am wondering, do you marinate using an acid-based marinade to …

Wild Game Jambalaya

Dave DeWitt Leave a Comment

Jambalaya is the kind of dish that can feed a big crowd. It takes a long time to cook, but it seems to get eaten pretty fast! Normally made with some combination of shrimp, chicken and andouille sausage, this recipe takes on an exotic twist with smoky wild boar bacon, chunks of alligator tail meat and kangaroo sausage.


•    1 pound alligator tail meat, cubed
•    2 tablespoons Cajun spice mix
•    1 cup cubed wild boar bacon
•    1 pound kangaroo sausage, sliced into rounds
•    1 yellow onion, peeled and diced
•    2 red bell peppers, stemmed, seeded and diced
•    2 cups diced celery
•    2 (6-ounce cans) tomato paste
•    1 (28-ounce can) tomatoes
•    2 quarts low-sodium chicken stock
•    4 cups uncooked long grain white rice


In a large bowl, toss the alligator with the Cajun spice mix and reserve.
In a large Dutch oven over medium heat, brown the bacon. Drain on a paper towel-lined plate.

Add the sausage to the pan and fry until browned. Remove the sausage to a bowl.
Add the alligator meat to the pan and cook until browned on all sides. Remove the alligator meat and add it to the sausage.
Add the bacon to the same bowl.

Add the onion, bell peppers and celery to the pan and cook, stirring occasionally, until the onions start to brown. Add the tomato paste and stir to coat the vegetables with the paste. Then let the mixture cook, without stirring, until the tomato paste darkens a little. Add the tomatoes and the juice from the can, and stir to incorporate. Add 2 cups of the chicken stock and stir.

Add the bacon, alligator and sausage, then stir in the rice and the rest of the chicken stock. Cover and cook for about 25 minutes, until the rice is cooked through.

Adjust the seasonings and serve hot.