Red Scotch Bonnet Shape?

system Chile Varieties Leave a Comment

Q: Hi Dave, I wrote to you back in January inquiring about the difference between the Red Savina and the Caribbean Red. I have one more to add to this comparison – the Jamaican Scotch Bonnet Red pepper. It looks like they could all be the same pepper but if they are different I want to make sure I grow …

Leaves Flipping

system Chile Gardening Leave a Comment

Hi Dave, I love your site! This is my first year growing peppers. My flagship is a large habanero pepper which looks stong with lots of potential. My concern is this: In last two weeks I have noticed that the some leaves of this plant are trying to flip upside down. I can manually turn them right side up but …

White Chocolate and Orange Soufflé

White Chocolate and Orange Soufflé

Dave DeWitt Leave a Comment

The ultimate fancy restaurant dessert is the soufflé. Who does these at home? They’re too hard to make and too fragile, right? Wrong. Remember, your BBQ is nothing more than an oven you’ve taken outdoors, whether you use charcoal, gas, or hardwood logs. If you can do it indoors, you can do it outdoors.

This dish truly amazes people. I even had a 4-star chef once bet me I couldn’t make a soufflé in a BBQ. He ended up eating one, and paying for my dinner that night, which included a soufflé that didn’t rise as high as mine. So there!


Barbecued White Chocolate Souffle1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
5 large egg yolks, room temperature
3 teaspoons grated orange peel
4 teaspoons Grand Marnier
5 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons granulated sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar


Preheat the barbecue to 350 degrees F. Generously butter a 6-cup soufflé dish (or small individual soufflé dishes) and sprinkle the dish with sugar; roll the dish around to coat all surfaces, then tap out the excess. Add a buttered and sugared aluminum foil collar that extends 2-3-inches above the rim of the dish and tie in place with butcher’s twine.

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Add 6 ounces of white chocolate and stir until the chocolate dissolves. Whisk in egg yolks and orange peel, and cook for about five minutes or until the mixture thickens slightly, stirring constantly; do not boil.

Whisk in the Grand Marnier. Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.  Add 2 tablespoons of sugar and then beat again until stiff peaks form.

Mix 2 ounces of the chopped chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches. Transfer the mixture to your prepared soufflé dish. Bake over INDIRECT heat in the BBQ until the soufflé is puffed and the top is golden brown, about 35 minutes. Dust with powdered sugar and serve.

This moist, orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur, with a mandarin orange segment and cherry on a toothpick floating inside, to sip with the dessert.

Jamaican Jerk Pork For the Grill

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson




1 cup chopped onion 
1 tablespoon fresh thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
2 tablespoons soy sauce 
2 large tomatoes, chopped 
1 tablespoon freshly grated ginger 
2 pounds pork tenderloin
1/4 cup Jerk Rub/Seasoning (see recipe here)


In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.  
Cut pork tenderloins lengthwise, scoring the meat.

Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.

Put the seasoned meat in a resalable plastic container and refrigerate at least two hours. 

Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.

Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.