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Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 

 

 

 

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This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

Cooking brisket is not something done after coming home from work but is a great weekend cooking project. The brisket could be cooked ahead and reheated. Like most barbecue recipes it is difficult to predict how long a brisket needs to cook.  It's done when it's done. This recipe requires advanced preparation.
You can substitute ground piquin, Santaka, or even habanero for the cayenne in this recipe.

The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

Masa corn makes up the part of the tamale that surrounds the meat filling.

 

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