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Ask Chef Mike: Getting More Smoke Flavor from a Gas Grill
Grilling authority Chef Mike Stines shares his recommendations about using wood chips with a gas grill. Read all about it on the Burn! Blog here.
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Call for Entries, 2012 Scovie Awards!
The 2012 Scovie Awards Competition is accepting entries. Now in its 16th year, the Scovie Awards is the world's largest professional competition for fiery foods and BBQ products.Produced by Dave...
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Cool Down on the Fourth with A Firecracker
This drink looks too good to be legal...but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul...
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Scorpion Fields Doing Great
Marlin Bensinger reports on his field of 'New Mexico Scorpion' chiles in a field near Las Cruces: "The peppers are starting to get their growth spurt. Most peppers are 9 to 10 inches tall. No bloss...
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It May Be the World's Largest, but Where's the Green Chile?
Over the July 4th weekend, a new world's record for the biggest burger was set, featuring 777 pounds of beefy fun. We congratulate the folks at Juicy’s for the record, with one caveat: while it may...
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Ask Chef Mike: Why Heatless Jalapeños?
Q: I heard about some guy who has developed a jalapeño pepper with no heat. Why would anybody do that?A: Who knows what evil lurks in the hearts of men? Some manufacturers of hot products prefer to...
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Ghost Pepper Challenges
Before you enter a Ghost Pepper food challenge, bear in mind: the heat doesn’t stop with your mouth or your last bite. Almost two weeks ago, a guy in Hermosa Beach, California found that out the hard...
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The 2011 Disc-It Round Up
As three-year-olds go, the Disc-It Round Up is pretty developed and well-behaved. It’s an event the folks at Disc-It started in 2009 as their way of giving back to New Mexico's UNM Children’s...
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Hickory Smoked Peanuts? You Bet!
Vegetarians and vegans rejoice! Now you, too can enjoy the delicious goodness of a great hunk of smoked meat…without the guilt. The geniuses over at Hampton Farms have married the flavor of hickory...
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Fiery Foods Now Available Worldwide
Mail-Order Copies Now Available!My popular bookazine on chile peppers and fiery foods will be on the newsstands of all the big box stores for another month, but for convenien...
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Ask Chef Mike: What's the Story on Horseradish?
Q: What's a good use for horseradish besides cocktail sauce or as a side with roast beef? And what makes it so hot?A: Horseradish is a root, similar to wasabi, and a member of the mustard family....
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Volunteers Needed – KCBS Extreme Makeover BBQ Throwdown
The Kansas City Barbeque Society has teamed up with TV’s Extreme Makeover: Home Edition as it pulls into East Central Kansas to build a new home for a worthy family.The fundraiser will take place on...
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Snacking on the Indonesian Oddity
Ever wonder what it would be like to eat a bat? Culinary adventurer Robert Staudhammer sinks his teeth into some unusual Indonesian street food...and he's lucky it doesn't bite him back! Read about...
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Pungent Pizza on the Grill
Don't want to heat up the kitchen? Tired of bland commercial pizza? Heard enough about Godfather's Pizza to last a lifetime? Try this spiced up Southwestern pizza cooked on your gril...
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Ask Chef Mike: Grilling with Wood Planks
Q: How do you use wood planks for grilling?A: Wood planks add another dimension to smoke-cooking. It's the most fun you can have with smoke—without breaking the law! Read more on the Burn! Blog here.
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Presto, It's Pesto!
One of my favorite summer things is fresh pesto—spiced up, of course. And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on...
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Mark and the Beanstalk
Before we go on, let’s get a few things straight. I didn’t trade three hundred pounds of steak to a slick city peddler for a few magic beans (it was jalapeño seeds). Nor did I gain a goose that passes...
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Tour the Ultimate Chilehead Garden
Whether pepper gardening is your passion, or you’re just getting started with that first pot of plants, from now through October you can visit the gardens at New Mexico State University’s Fabian...
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Scared Straight Turkey Tamales
Listen up, little dogs. All of you spoiled little chihuahuas, toy poodles, and terriers have had it too good for too long. Sitting at the screen door, barking at everyone, day in, day out, it's a...
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The Ultimate Dead Heat Tie: A Tale of Two Scovie Winners
The 2011 Scovie Awards was unique, because For the first time in the competition’s 16-year history, two products tied for the Grand Prize in the Tasting Division. That’s pretty amazing, considering...
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