More Wood Chips?

Jackson Ortega-Scheiner Ingredients (Meats etc.) Leave a Comment

Dear Dr. BBQ,   I really enjoy your book and look forward trying many of your recipes and reading your stories. The wife and kids are getting a real bang out of watching me get excited over BBQ. My question comes with me just starting out with a gas grill, I purchased a cast iron box to put the wood …

Cooking Up a Business

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ I am from Utah and I love to barbecue for family events. I smoke ribs and pork shoulder quite often. I just returned from a business trip in Arkansas and finally ate at some restaurants with true authentic BBQ. A business like that would interest me since the only access to brisket, ribs or shredded pork in …

Green Chile Con Queso

Dave DeWitt Recipes Leave a Comment

Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.


  • 1/4 cup butter

  • 1 cup chopped green New Mexican chiles

  • 2 serrano chiles, stems and seeds removed, minced

  • 2 cloves garlic, minced

  • 1 cup minced onion

  • 1 cup diced fresh tomatoes (skins and seeds removed)

  • 1/4 cup minced fresh cilantro

  • 1 cup grated sharp cheddar cheese

  • 1 cup shredded pepper jack cheese

  • 2 tablespoons sour cream

  • Tortilla chips for dipping


Heat the butter in a saucepan and saute together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally. Add the cheeses, stir, cover, and cook for 1 minute. Remove from the heat and allow to sit for 2 minutes. Pour the mixture into a bowl and top with the sour cream.

Siling Labuyo

system Chile Varieties Leave a Comment

Dear Dave,How hot is the Philippine "labuyo" (a.k.a. siling labuyo)? These are small chilies and are terribly hot whether not-so-ripe green or mature red. I remember reading a paperback Guinness Book of World Records (forgot the year) which claims it is the hottest natural (meaning not artificially bred) chile in the world, having the highest capsaicin rating.JackHello Jack:For a while, …

Brazilian Malagueta and Bird Chiles

Molho Apimentado (Malagueta Hot Sauce)

Mark Masker Cooking with Chiles at the Holidays, Recipes Leave a Comment

Latin America is well known for it’s spicy, hot, flavorful foods. However let it be known that their cuisine does not acquire its famous flavor without a little help from a friend, namely the hot sauce, known in this case as Molho Apimentado. Malagueta peppers rank hot on the list of peppers and this sauce, as most hot sauces, can be used like the American version of gravy, on any dish be it turkey, rice, kale or stuffing. The hot sauce brings the different flavors of the meal together with one cohesive taste and many textures to give Latin American food lovers the taste they’ve been waiting for.