Barbecuing on a Wooden Board By Rick Browne, Ph.B. Grillin’ University Professor at Large Recipes Prawns in Orange-Ginger Sauce Louisiana Blues Grilled Lobster BBQ Baked Feta Prawns La Barraca Mussels Grilled Swordfish Steaks Okay, so you want to impress your next barbecue party? Wanna watch their mouths drop open and stay there when you serve up …
From Jukka Kilpinnen in Finland comes an unsual hybrid of a Dutch chile (Capsicum annuum) and an orange habanero (Capsicum chinense). Jukka is a bonsai expert and has made a beautiful plant. It’s not easy and I failed at my first attempt. For instructions, go here.
From contributing editor Nancy Gerlach in Chelem, Yucatan: "The picture is from our friend in Italy and got me thinking about a blog for you on hot dogs in Mexico. They love them and put them in just about anything down here. We stopped to get some french fries from a vending cart in Merida and they had a garnish …
Hi Dave: Your article, “How to Manufacture and Sell Your Own Product”, is chocked full of helpful information, being that I am looking to do exactly that with my pepper sauce. I’d like to ask a question regarding co-packers. How would you advise one to protect his recipe when dealing with co-packers? What prevents them from creating my product if …
At the Great Grill-Off at the National Fiery Foods & Barbecue Show, Barb and Bill Milroy (at left) plus Chip Hearn of peppers.com edged the Barbecue America team of Rick Browne and Gwyneth Doland 2-1 in three days of competition. I was the host along with Erica Viking of 94-Rock. It was great fun as the teams competed with …
