Recipes Featured in This Issue

 

Hawgeyes' Summer Sausage

Argentinean Parrilla with Chimichurri Sauce

Barbecue Beef Short Ribs

Durban Madras Chicken Curry

Grilled Pork Chops with Apple-Cranberry Glaze

Smoked Bratwurst

Grilled Split Thai Chicken with Fiery Red Chile Sauce

 

Articles

 

Sausage Spectacular!

A traditional favorite for the smoker, grill, summer get-togethers and tailgating parties is sausage… whether a smoky Louisiana andouille, a spicy Mexican chorizo, Texas Hot Links or German bratwurst, sausage is being prepared and cooked more and more by backyard cooks.

 

A Spicy Summer Grilling Party

 

A warm Sunday afternoon in June is perfect for this party. Pick a patio that's in a large backyard and assemble at least four grills, either gas or charcoal, plus four expert grillers. You will also need a picnic table or two, depending on the number of guests. Some shade would be nice to avoid sunstroke.

 

A Green Chile Breakthrough: Chile Pasado Becomes Chile Futuro

 

A new process called "MicroRoasting" will soon revolutionize the roasting, peeling, and preservation of fresh New Mexican green chile.  Here are the exciting new developments as chile of the past becomes chile of the future.

 

Where Africa Meets India: Fiery Durban Curry

 

Beaded African headdresses, iridescent Indian saris, and starched safari outfits all complement each other on the street of Durban where brightly be-decked Zulu rickshaws in full battle dress haul tourists around the city affirming the city's unique mix of the African and the Indian.

 

Departments

 

Hot News

 

SuperSite 3.0 coming soon to a computer near you; finally, finally, Pace launches some new and interesting salsas; Treatt USA as habanero flavor, not heat; and Steven Raichlen moves his Barbecue University to Colorado.

 

Secrets of the BBQ Gods

 

Chris Lilly of Big Bob Gibson Barbecue says passion and quality pork is all you need to make great barbecue.

 

Ask Dr. BBQ

 

The doctor, having just returned from surgery on a whole hog, answers readers' questions about adjusting your rub, brisket injection techniques, and loving the one you're with--or maybe not.

 

Media Meltdown

 

Editor Gwyneth has a veritable meat-fest this issue, reviewing Bobby Flay's Grill It, The New Steak, The Hamburger: A History, and The Shameless Carnivore.

 

Fiery Finale

 

German chile expert Harald Zoschke grows out the three hottest chiles in the world and makes a valiant effort to tell them apart.