Story and Photos by Steve Foster I’m soon to be 58 years old and have been enamored with growing chile peppers for a number of years! Living here in the farmland of central New York, Cortland actually. I discovered a long time ago that in order to have enough time to bring in a decent crop of chiles in my …
I am constantly amazed to discover spicy Italian foods I’ve never heard of before. Marco Budinis, one of my Italian chilehead friends, recently attended Natalidea, a Christmas trade show in Genoa, where he bought some nduja and sent me a pic of it, below. Nduja is a soft, spicy hot, spreadable salami considered to be one of the most famous, …
Hi Dr. BBQ: When do put barbecue sauce on the hens? Before they are put in the oven or after they have cooked?Wendy Hi Wendy,It’s always best to add the BBQ sauce at the end of the cooking process. Most BBQ sauces have a lot of sugar and tomato in them and those things can get cooked and browned before …
Hi Dr. BBQ,Have you ever used Fab P in a pork shoulder. If so, what did you use for a liquid base (or what do you suggest) and how do you think the finished shoulder turned out?Thanks for your time,Sean Hi Sean,For our readers who aren’t familiar with Fab P, it’s an injection mix that’s made and sold only …
By Nancy Gerlach Graycliff Hotel Recipes: Conch ChowderGrouper Soup in Puff PastryChicken Breast Stuffed with Minced LobsterSpiced Boiled FishSheila’s Sunday FishPeas ‘n’ RiceGuava Duff My first trip to the Caribbean back in the 1970’s also happened to be my first visit to The Bahamas. At that time I was so taken with the beauty of the island that I spent …
