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A Barbecued Thanksgiving

A Barbecued Thanksgiving

Dr. BBQ and Friends Celebrate

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The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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  • Barbecue Thanksgiving Part 2: Potatoes Mashed, Potatoes Sweet 24 Nov 2014 | 1:35 pm

    You know your Thanksgiving taters are yummy when they vanish before you get to eat them. I'm assuming they were tasty, since the pan was whistle-clean when I went for my first helping, only to be greeted by the fading fumes of molasses as a small child helped themselves for thirds, and, not coincidentally, lasts. Continue reading →

  • Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy 20 Nov 2014 | 11:10 pm

    A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here's the first part of that big adventure: Dr. BBQ's pulled pork stuffing and a pulled pork gravy. Continue reading →

  • Thanksgiving Leftovers: Turkey Enchilada Hot Dish 20 Nov 2014 | 7:16 pm

    Thanksgiving leftovers are a unique blend of challenge, art form, tradition and gluttony. I usually go for the classic melange of meat, taters, gravy, stuffing, and cranberry sauce twixt two slices of bread, but this year, I'm branching out with turkey enchilada hot dish. Continue reading →

  • Stung by Wild Turkey 17 Nov 2014 | 5:49 pm

    It’s been quite and adventure exploring the hot-and-spicy liquor landscape exclusively for the Burn! Blog. To my surprise, I’ve been able to perfectly time this particular review with the public retail release of a brand new liquor from Wild Turkey: American Honey Sting, which is being introduced nationally this winter. Continue reading →

  • Thanksgiving for Two, Part 3: Pork Loin, Apples, and Prosciutto-Asparagus 16 Nov 2014 | 2:10 pm

    You don’t want turkey or even turducken – a turkey stuffed with a duck and a chicken – for Thanksgiving but you want a spectacular meal. How about a pork loin roast? Continue reading →






  • This Pizza Bedding Lets You Get Your Z’s in Cheese 24 Nov 2014 | 2:00 pm FN Dish – Food Network Blog

    Pepperoni BedPizza is no longer just your go-to dinner for parties, game watching and nights you really don’t feel like cooking anything else. Now it’s also something you can slide under and lay your weary head on at the end of a long day. Because … pizza bedding.

    The whimsically named website Emotional Rainbow, which has previously offered primarily elaborately decorated sweatshirts, has just introduced “Pepperoni Bedding.”

    “Fulfill your dreams =) ! Wrap yourself in a blanket full of cheese with pepperoni,” the site urges.

    The quilt and pillow covers, made in Europe, are available in queen, full, twin, European double and European single sizes for 60 Euros or $80 U.S. and ship worldwide. No word on whether there are plans to make them available with other toppings.

    Get ‘em while they’re hot. Well …. not literally.

    Photo courtesy Emotional Rainbow

  • Three Slices of Pie Aren’t Necessarily Better Than One — Dante’s Journey on Holiday Baking Championship 24 Nov 2014 | 12:00 pm FN Dish – Food Network Blog

    Dante presenting his piesPie was the theme this past Sunday on Holiday Baking Championship. After creatively baking non-pies with ready-to-bake pie crust in their pre-heat challenge, the bakers moved on to the real challenge, making three holiday pies to wow the judges. Unfortunately not everyone’s pies came out equally as nice. Luckily Bobby let them get rid of their least successful one, a blessing in disguise for most, but not for Dante, who had to make a choice between two pies that were equally as bad. Ultimately it ended in his elimination from the competition. But this former navy man turned pastry chef has had a memorable time on the show.

    Dante ripping present
    In the first episode, Dante went at his pre-heat gift without abandon, tearing up layers to find a cookie scoop inside that humongous box.

    Dante's cookies are a success
    And when it came to trying his cookies, the judges were impressed.

    Dante and his mortar and pestle
    In Episode 2, the bakers had to use a mortar and pestle to grind the spices for their baked goods. While everyone was complaining about it, Dante, however, had no problem.

    Pastia
    In Episode 3, Dante really wanted to show off his heritage, making two Italian pies, a pastia made with baked pasta and a cheese pie.

    Dante's lesser of two evils
    Dante ended up getting rid of the pastia, the choice, though, was “the lesser of two evils,” as he pointed out both were pretty bad: the pastia undercooked and the cheese pie grainy.

    Dante worse than he thought
    The judges just couldn’t get over the texture of the cheese pie, Lorraine likening it to “overcooked scrambled eggs.” And in the end, Dante was the third baker to go home.

    Catch Up on Episode 3:
    Browse Top Episode Moments
    Watch the Highlight Video: A Big Pie Surprise

    Visit the Holiday Baking Championship page to go behind the scenes with photos and videos of the competition, and get to know the expert judges and the talented bakers. Connect with fellow fans on twitter using the hashtag #BakingChampionship.

  • Broccoli and Orzo Casserole — Meatless Monday 24 Nov 2014 | 10:00 am FN Dish – Food Network Blog

    Broccoli and Orzo Casserole
    Broccoli is a versatile ingredient that’s unfortunately gotten a bad rap since childhood. But we’re casting away that stereotype and giving it the chance to show off what it’s got. This Meatless Monday, indulge in a creamy, cheesy and soothing meal of Broccoli and Orzo Casserole (pictured above) from Food Network Kitchen. The broccoli serves to complement the orzo, Havarti, butter, onion, garlic, pepper, Parmesan, sour cream, kosher salt and panko breadcrumbs, taking a back seat to stronger-tasting ingredients while holding the meal on its steamy shoulders.

    Despite its rich texture and overall heartiness, this meal is relatively easy to make. And another added benefit is that you get a daily dose of vegetables while indulging in delicious Havarti cheese. On a frigid and busy Monday, you can’t ask for a meal more agreeable than that. In fact, you may just go back for seconds.

    Get the Recipe: Broccoli and Orzo Casserole

    Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

  • Sanity-Saving Thanksgiving Tips, Tricks & Hacks 24 Nov 2014 | 7:30 am FN Dish – Food Network Blog

    This year is going to be different. You’ve decided on the menu two weeks before the big day, convinced your Aunt Charlotte that you really can live without her famous oyster green bean casserole and remembered to ask your sister to bring her big coffee urn. But no matter how well you plan, you know some problem is going to pop up. No biggie, we say. Here are Food Network Kitchen’s 10 tricks for tackling everything from “Yikes, who borrowed my fat separator?” to “Where am I going to put everything?” Let the holidays commence!

    Ice Chest as a Fridge
    In the lead-up to the big feast, refrigerator real estate is precious. Clear out those space-hogging bottles of dressing and pickles, and stow them in the garage in a cooler filled with ice packs. Other genius plays with this wonder box: Use it to brine your turkey overnight (make sure to add plenty of ice). Or treat it like a warming drawer — it’s insulated, after all. Line it with aluminum foil, add some folded towels and fill it with hot dishes as they come out of the oven. (Employ common sense here and don’t melt your cooler.)

    Aluminum Foil as a Roasting Rack
    The point of a rack is to hold your bird above the pan so heat can circulate evenly. Who says it has to be made of wire or cost a lot of money? If you don’t have the store-bought variety, crumple some sheets of foil into thick ropes and wrap them in coils on the bottom of your pan. Or go biodegradable and place the bird on a bed of halved onions, carrots and celery.

    Slow Cooker as Mashed Potato Keeper
    The only thing worse than lumpy mashed potatoes on Thanksgiving is cold, gluey ones. To keep your spuds warm when every burner of your stovetop is in use, butter your slow-cooker insert, add a little heavy cream and spoon in the potatoes. Set the temp to low and stir every hour or so to keep your potatoes smooth and silky.

    Thermos as a Gravy Warmer
    If it works for minestrone, it’ll work for your bourbon gravy. Decant to a gravy boat just before serving.

    Salad Bar as a Sous Chef
    Shave hours off your prep time by picking up ingredients from the supermarket salad bar that are already cleaned and ready to go — think chopped onions, trimmed beans, sliced bell peppers, hard-boiled eggs and even crumbled bacon.

    Check out the full gallery for all 10 sanity-saving tips, tricks and hacks for Thursday’s feast.

  • “You Think That Twins Are Connected? No” — Alton’s After-Show 23 Nov 2014 | 8:58 pm FN Dish – Food Network Blog

    Cutthroat Kitchen

    For the first time in Cutthroat Kitchen history, the limits of evilicious sabotage were tested tonight as two sets of twins took their places in the no-holds-barred arena for a brother-versus-brother battle. In true diabolical fashion, the contestants proved that while siblings’ will to stick together may be strong, their desire to win is ultimately more compelling, as one by one, brothers fell until just one was standing victorious.

    Host Alton Brown relived the auctioning and game play that went on in tonight’s episode as he dished with judge Antonia Lofaso during the latest installment of the After-Show. Together they reflected on the competitors’ offerings, and Alton revealed some of the most-extreme sabotages to befall the rivals, including those that required teamwork in the unlikeliest of settings. “You think that twins are connected? No,” Alton told Antonia, who agreed, after she learned of the plank-walking sabotage with which two brothers were forced to contend. “Hilarious,” she said of this challenge, which made two brothers sync up their strides in order to finish the Caribbean-dinner round on time.

    Click the play button on the video above to hear more from Alton and Antonia and see more of the twins’ contest unfold.

    Don’t miss an all-new episode of Cutthroat Kitchen on Sunday at 10|9c.

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