Hello Dr. BBQ: OK, I am 53 and have been smoking my meats since I left home when I was 19. My father always used wet chips back then to smoke chicken on a spit. Anyway, I have always used oak or hickory. Now I hear people talking about apple wood? Is this any apple tree wood or is this …
NM Chile Crop to Be Excellent
Harvesting has begun in the lower Rio Grande Valley of New Mexico and the prospects for a bumper chile crop are looking good. "This year is going to be our best in many years," said chile specialist Stephanie Walker of NMSU. Dry weather has helped to keep down diseases such as phytophthora (a fungus) and leaf spot. Last year the …
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Fresh Chile and Corn Chowder with Leek and Bacon
I went to the South Valley Farmer’s Market looking for lettuce, since ours had peaked a month or so ago, and found some beautiful leeks. But what to do with them? But then I found a corn chowder recipe in the latest Saveur magazine and realized that I could adapt it and substitute the leeks for the onions, use fresh …
Summer Barbecue: The Spiced-Up Grill
I’ve been grilling since I was eight years old, when my father taught how to do it on an old, rusty, kettle-style barbecue unit using lump charcoal because briquets hadn’t been invented yet. It was very difficult to control the heat of the fire, so cooking chicken required constant attention or the result would be a blackened, unsavory mess. So …