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These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This one's for my Dad. Martinis will never go out of style.  And regardless whether you prefer gin or vodka as the liquor of choice, it's difficult to just drink one.

Photo by Norman Johnson

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and
seafood. This was the original, classic habanero sauce that has been
imitated in commercial products countless times.

Here's a fun thing to grill this holiday: orange bell pepper Jack-O-Lanterns. You can fill 'em with all kinds of stuff but I use spiced up cream cheese (a) because it looks good in the pepper's face and (b) practically melts into a hot dip you can use for chips and the sliced pepper after its grilled. It's a very simple appetizer. Read the entire article on the Burn! Blog here.

This sauce for barbequed poultry and meats originated in North Africa.  It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.  This is great as a marinade and baste for grilled lamb chops.
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.

Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"

Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.

 

 

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