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  • World’s Largest BBQ Part 2: Dear Burn! Blog… 26 Jan 2015 | 5:53 pm

    I don't mind being corrected when I'm wrong.* When I'm right, though... A reader saw our recent post about what may or may not be the world's largest BBQ pit. He disagreed with much of what I said in the story and tried to dissect it almost line-by-line (my original lines are in bold): Continue reading →

  • More on the Hot Sauce Hall of Fame 26 Jan 2015 | 5:04 pm

    A couple of weeks ago, we brought you exclusive news about the new Hot Sauce Hall of Fame. Founder Steve Seabury is working his ass off to make it happen in time for the New York Hot Sauce Expo. He took a time for a more in-depth interview with us to fill in some of the blanks, though. Continue reading →

  • American Star Ghost Chili Vodka 25 Jan 2015 | 7:32 pm

    Oops. Depending on the part of the country that you’re from, you may have already noticed a regional spelling disambiguation in the name of this product. While it’s rarely spelled out (pun intended), and most folks have likely never every considered that chili and chile are two different things. Here in New Mexico, and you can see the rule at play here at the Burn! Blog, if you look hard enough. Continue reading →

  • World’s Largest BBQ Pit Up for Sale 25 Jan 2015 | 3:15 am

    For $350,000 you can buy what's allegedly the largest barbecue pit in the world. Dubbed "Undisputable Cuz," the monster meat smoker rests on Highway 2290 in Texas. All you need is the winning bid on Ebay. Continue reading →

  • 2015 Show Program Advertising 23 Jan 2015 | 5:11 pm

    Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use the program to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc. Continue reading →






  • Chopped Viewers’ Choice: Fans Choose the Chopped Mystery Basket Ingredients 26 Jan 2015 | 2:00 pm FN Dish – Food Network Blog

    Chopped basketChopped fans, here’s your chance to be a part of the competition. You’ll be able to choose the basket ingredients for unsuspecting chef-competitors for an upcoming episode. Food Network is giving you the opportunity to assemble the ingredients that make it into all three of the mystery baskets. It’s a special viewers’ choice episode that will take the competitors by surprise.

    All you have to do is post your ingredient suggestions on Facebook, Instagram or Twitter. Use the hashtag #ChoppedMysteryIngredient on Twitter and Instagram. Be sure to post all your ideas by January 28.

    What ingredients would you put inside the Chopped mystery baskets?

  • Duff Goldman Speaks Out on Judging, Competitive Strategy and the Impressive Caliber of Bakers on Duff Till Dawn 26 Jan 2015 | 1:00 pm FN Dish – Food Network Blog

    Duff GoldmanWhat makes Duff Till Dawn, premiering Thursday, Jan. 29 at 10:30|9:30c, such a unique competition show is that the judge and mentor is one in the same: Duff Goldman. As viewers got to see in Sunday’s sneak peek episode, Duff advises the bakers during competition and even helps them out during the challenge, all while hosting the show. But in the end he puts on his judge’s hat and, with two fellow judges, determines who has earned the Golden Whisk by being the best baker to interpret the challenge at hand. But what does it mean to be a judge for Duff?

    In Part 2 of our interview with him, Duff delves into what he looks for in a good cake, the importance of strategy in competition and how even he, a veteran baker with years of experience, can learn from an up-and-coming cake artist.

    FN Dish: What are some criteria that you look for when you’re judging a professional cake?
    Duff Goldman: I’ve seen countless cakes, and I could look at a cake and I can see a little tiny crack somewhere on the cake and know exactly why that happened, where the shortcut was, what led to that. I’ve really gotten to the point where I can pick a cake apart without ever having to actually touch it. … You can’t hide that stuff. … You’re looking for the little tiny details that tell you this person knew what they were doing, they have experience, they have really empirical experience, empirical knowledge of why cakes fail as opposed to just reading a book. The other really big thing you look for is a sense of joy. … If people are enjoying what they do, you see it in their work. If people don’t enjoy what they do — they could be the best cake decorator in the world — they put that energy into their work, and it’s the same thing with chefs.

    Do you think competitors should come into battle with a strategy or just go with the flow?
    DG: With cake decorating if you don’t have a strategy, you’ve already lost. It’s just a fact. And I know it’s a fact because whenever I’ve competed on Food Network, I never had a strategy and I always lost. I think it’s still important to come in with a plan — really have an idea. We would see competitors when I competed, they had their entire eight hours broken down in five-minute increments. And they knew exactly what they were doing. Those were the people that won.

    During the competition, have you seen anything that you’ve been really impressed with?
    DG: There was this one guy. … He watched a lot of Ace of Cakes when he was in school and he was like, “I want to do that when I grow up.” And he did. He opened up his own shop. He knows how much I loved rolled fondant — I put fondant on almost every cake that we make. He was like, “Just to show you, like you’re a pioneer in fondant, I’m going to show you what I do with buttercream.” I’m like: “Dude, don’t do it. Don’t make a statement, just do your best work.” He’s like, “I do my best work in buttercream.” This guy pulls out spatulas I’ve never seen. He had buttercream tools I’ve never even heard of, and he starts making this cake, this crazy sculpture, and I was absolutely floored, like, I was schooled. … I was just so impressed that this guy was a lot like me, just didn’t listen to the naysayers, including me, and did his own thing and succeeded at it — and was really good at it.

  • Chickpea Soup with Spiced Pita Chips — Meatless Monday 26 Jan 2015 | 10:00 am FN Dish – Food Network Blog

    Chickpea Soup with Spiced Pita ChipsWhether you’re looking to use up the last of the vegetables in the refrigerator, to make a single recipe that will feed your whole family or simply to cozy up to warming comfort food, soup is one of the ultimate go-to meals that surely fills the bill every time. When you’re craving something especially creative, dig into Food Network Magazine’s Chickpea Soup with Spiced Pita Chips (pictured above).

    Ready to eat in only 40 minutes, this fuss-free soup features fresh carrots and celery, a can of tomatoes, plus chickpeas for heft, and pinches of cumin and coriander for over-the-top taste. Once you’ve prepared the base of the soup, let it simmer for a few minutes so the flavors have a chance to marry, and before serving, finish with a splash of bright lemon juice. For extra texture, dress up the soup with golden pita chips, which promise welcome crunch.

    Get the Recipe: Chickpea Soup with Spiced Pita Chips from Food Network Magazine

    Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

  • 10 Talented Home Cooks Enter All-Star Academy to Compete for the Grand Prize 26 Jan 2015 | 9:30 am FN Dish – Food Network Blog

    Ted Allen hosts All-Star AcademyFrom across the country, 10 skilled home cooks have come to enter All-Star Academy, where they will be mentored by some of Food Network’s most-revered chefs, all while competing for a $50,000 grand prize. Premiering Sunday, March 1 at 9|8c, All-Star Academy, hosted by Ted Allen, features superstar chefs Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon, who will guide the home cooks through challenges deemed difficult for even the most-well-seasoned chef. In the end, only one mentor and mentee will emerge victorious.

    In the premiere episode, 10 home cooks will embark on the greatest culinary adventure of their lives. But first, they will need to compete for a spot on a mentor’s team. Special guest judge Simon Majumdar will help decide who will have a chance to move on to fight another day.

    You won’t want to miss all the culinary action throughout the season, including an appearance by Robert Irvine, who will challenge each cook to create a dish using only canned meats. Other guests are Donatella Arpaia, Elizabeth Falkner, Amanda Freitag, John Li and Geoffrey Zakarian.

  • Embrace the Blizzard with Snow Day Cookies and Hot Cocoa 26 Jan 2015 | 8:00 am FN Dish – Food Network Blog

    The ChewyHave you heard? There’s a little snowstorm making its way up the Eastern seaboard right now, and of course by “little snowstorm” we mean mammoth nor’easter the likes of which haven’t been seen here in New York City before. A blizzard of this magnitude surely brings with it a few icy downfalls, like bone-chilling temperatures, slippery streets and heavy shovels, but it also practically guarantees a snow day tomorrow. Take advantage of those cozy hours at home by indulging in a sweatpants-and-TV day — as well as cookies and cocoa.

    Alton Brown’s The Chewy (pictured above) is the ultimate in chocolate chip cookies, with a five-star rating and more than 1,000 user reviews. You can trust that the name speaks for itself; these cookies turn out moist, soft and chewy in the center with just a hint of crunch along the edges. “The darker the sugar you use, the chewier your cookies will be,” Alton explains.

    Super-Thick Hot ChocolateIf you manage to venture outside — or even if you don’t — look to Anne Burrell’s Super-Thick Hot Chocolate (pictured above) from Food Network Magazine for a warming treat to comfort you from the inside out. Ready to sip in just a few minutes, this winter staple gets its signature consistency from added cornstarch.

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