At the Azienda Agraria Sperimentale in Parma. September 15, 2008: November 23, 2008: Thanks to my friend Mario Dadomo!
Retro-Grilling
By Dr. BBQ, Ray Lampe No matter how much you get involved in barbecue as a lifestyle, summer is still the king when it comes to grilling, slow smoking, and the parties we call barbecues. The days are longer, the sun is shining, the weather is generally nice, and we’re all in a good mood. That sounds like a good …
A Multi-Cultural Holiday Feast
By Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus, with Recipes from the Fiery Foods and Barbecue Central Staff Recipes: Hot Cranberry Drink Ginger Pumpkin Bisque Chile de Arbol Christmas Salad Smoked Prime Ribs of Beef Green Bean Smoked Casserole Potato Latkes Red Chile Pumpkin Chiffon Pie To me, it hardly seems possible that another holiday …
New Mexico Book Awards
Saturday night at the NMBA Banquet, I was thrilled to learn that I had one won two awards, Best Cookbook for Cuisines of the Southwest (Golden West Publishers), and Best Novel–Adventure or Drama for Avenging Victorio (Rio Grande Books). It’s just my 15 seconds of fame, but it sure felt great! Time constraints prevented me from delivering my winner’s speech: …
Turducken Question
Hello Good Dr., Have you ever smoked a turducken? or tried one? Can you recommend a rub for one. Thanks, Kirby Hi Kirby,I’ve never cooked a Turducken myself, it’s just a little too confusing for my way of cooking. But I’ve eaten a few so I know a little bit about them. For the readers who don’t know, it’s a …