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Difficulty - Very Easy

These are so easy, it’s almost a non-recipe. Sure, you can complicate matters by making your own dough and cooking bacon from scratch, but for pure instant gratification, this is the way to go. And since we’re celebrating International Bacon Day—a holiday conceived by college students, I believe instant gratification is in keeping with the true spirit of the day.

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

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.

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.

 

The Russians are the true inventors of pepper vodka and they flavor 
their vodka most commonly with cayenne. Any type of small fresh or dried
chile pepper that will fit in the bottle will work. Be sure to taste it
often and remove the chiles when it reaches the desired heat--the longer
the chiles are left in, the hotter the vodka will get! Serving
Suggestions: Serve over ice or in tomato juice for an “instant” bloody
mary. Note: This recipe requires advance preparation.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

Note that there are hundreds of olive varieties, some might work better than others. Results may vary, so start with small quantities. And as with any produce that you plan to preserve, use only fresh, ripe  and spotless fruit. Read the entire article from Harald Zoschke on the Burn! Blog here.

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