The Ten Hottest Dishes Article

system Cooking Leave a Comment

Hello Dave!I’ve been loyal to you and chileheads since the old CP magazine was quarterly. My dedication, however, sometimes proves to be my undoing, as you will see below. I was looking on the web, for what I no longer remember–and found the article below.Repeated e-mails to this guy have resulted in nothing–not even an answer. So, I was wondering, …

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 …


Jefferson on Peppers: “Planting is one of my great amusements.”

Dave DeWitt Chile History Leave a Comment

  Editor’s Note: This excerpt from Peter J. Hatch’s book, “A Rich Spot of Earth”: Thomas Jefferson’s Revolutionary Garden at Monticello, is reproduced by permission of Yale University Press (New Haven: Yale University Press, 2012, 145-148). Order it from here. By Peter J. Hatch Jefferson grew various forms of Bells, Bullnose, sweet, and cayenne pepper (Capsicum annuum), as well …


Dave DeWitt Leave a Comment

This recipe and others can be found in the series “A World of Curries”. You can read all about this unique Indian flavor here.


2 pounds unsalted butter



Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter.  Cook for 45 minutes, stirring any foam that rises back into the butter.
Remove the pan from the heat and allow the butter to cool to lukewarm.  Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan.  Strain the butter through muslin cloth or through a sieve lined with paper towels.
Store in the refrigerator in a wide-mouthed jar with a screw lid.