Holy Jolokia! That’s the name of the hot sauce the Chile Pepper Institute is releasing as a fund-raiser. The Institute has partnered with CaJohn’s Fiery Foods in Columbus, Ohio to produce the sauce, which is made with the world’s hottest pepper, the ‘Bhut Jolokia’, or "ghost pepper." This partnership marks the first time CPI has partnered with a private …
Story and photos by Rick Browne, Ph.B. Beef brisket: probably the most difficult cut of meat you’ll ever attempt on a barbecue. But it can be simple; time consuming for sure, but simple. Some claim that cooking a brisket is like cooking a snow tire, but I disagree. Snow tires taste like rubber; perfectly cooked briskets taste like heaven. But …
Hey Dr. BBQ: I have a large gas grill island in my yard, and it does a great job for the weekend griller. You know, burgers, dogs, sausage, bone in chicken parts. I want to try my hand at smoking meats. Since I’m a novice at smoking, I figured I’d buy an electric smoker to help me keep a more …
Hi Dr. BBQ: I just cut back my overgrown Russian Sage and was trying to confirm whether or not it would be a good idea to use the wonderful smelling wood in the BBQ. Thanks for your very informative articles!!! Laura Hello Laura: No, do not use this plant with food, as it is listed as an irritant to the …
Story and Photos by Dr. Gerald Schmidt Some people just have strange interests. This winter break, I went to some of China’s best-known tourist destinations: Hainan’s Haikou and Sanya, Yunnan’s Kunming, Lijiang, and Dali, and Guangxi’s Guilin, Longji and Xingping. However, not much of my time was spent looking at the usual sites. Rather, I had my eyes on small …
