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  • 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 →

  • Brisket Shortage: Where’s the Beef? 22 Jan 2015 | 5:32 pm

    Wendy's first raised that question in an `80s ad campaign. Now, though, pitmasters may be asking the same thing as they face sticker shock over a brisket shortage. Continue reading →

  • Happy National Hot Sauce Day! 22 Jan 2015 | 11:18 am

    I don't know how you're celebrating National Hot Sauce Day, but I'm working on a blueberry nasharab sauce for some chicken. I'll post the results and review tomorrow. Meanwhile, I thought I'd share some history factoids from the early days of hot and spicy sauce for your amusement. Continue reading →






  • “Brown-Bag Brownie. Nailed It” — Testing the Cutthroat Kitchen Sabotages 25 Jan 2015 | 8:55 pm FN Dish – Food Network Blog

    Testing the Sabotages

    Cutthroat Kitchen is nothing if not punny, as Alton Brown is notorious for putting literal spins on the challenge dishes, all in an effort to create hilariously diabolical sabotages. When it came time for the competitors to make brownies for dessert on tonight’s all-new big-game episode, he reached for what else but brown bags to auction off as one contestant’s sole mixing and cooking vessel. These everyday bags are surely thin and weak, so would such a mandate be fair to ask of a chef, and is brown-bag baking even possible?

    The Cutthroat Kitchen culinary crew set out to answer that very question as they attempted this sabotage before the contest in the latest installment of Testing the Sabotages. After a quick triple-ply maneuver to prevent batter seepage, food stylist Chelsea proclaimed, “Brown-bag brownie. Nailed it,” proving once and for all that brownies can indeed be made in brown bags.

    Click the play button on the video above to watch Chelsea’s test unfold, and see how she attempted a two-fold approach to cooking.

    Catch up on more Cutthroat Kitchen extras on FN Dish.

  • Heads or Tails? Whole-Fish Sushi Offers Both 25 Jan 2015 | 1:00 pm FN Dish – Food Network Blog

    SardinesYou can teach a man to fish, but can you teach him to eat a whole-fish sushi roll? A popular sushi chain in Japan, Kurazushi, has introduced a roll that is definitely not for the fishphobic: It’s made with a whole sardine – head, tail, eyes and all.

    The roll has been created in honor of a Japanese spring festival called Setsubun, which kicks off in early February and, according to Japan Today, nods at two festival traditions: eating thick sushi rolls called “ehomaki” while facing the direction deemed most auspicious for the coming year; and adorning one’s front door with “hiiragi iwashi,” a cooked sardine head poised upon a sprig of holly, which is believed to ward off bad luck and evil spirits.

    Measuring about four inches long and offered for only around $3 (Kurazushi restaurants are for the budget-minded), the whole-fish roll features one Hokkaido-caught sardine (backbone removed, for those concerned about crunch, though smaller bones have been left in), one oba (Japanese basil) leaf and grated plum, Japan Today reports.

    And you thought you were adventurous when you ordered the dragon roll …

  • 10 Snacks Under 250 Calories — Most Popular Pin of the Week 25 Jan 2015 | 10:00 am FN Dish – Food Network Blog

    10 Snacks Under 250 CaloriesIf you’ve started 2015 with a healthy-eating resolution, chances are you’ve found your go-to lighter meals by now, those quick-fix favorites that are better for you but don’t sacrifice flavor. But what about snacks? What do you reach for at 3 in the afternoon when a sweet craving hits? That’s where this week’s Most Popular Pin of the Week comes in. Dig into Food Network’s roundup of 10 easy-to-prepare sweet and savory bites like peanut-butter topped bananas (pictured above), deli roll-ups and next-level hummus for fresh ideas that are sure to satisfy.

    For more better-for-you recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.

    Get the Recipes: 10 Snacks Under 250 Calories

  • Anne’s Ultimate Game-Day Menu: “My Friends Don’t Request — They Tell Me I Need to Make Them” 25 Jan 2015 | 7:30 am FN Dish – Food Network Blog

    Anne BurrellNachos, sliders, wings, dips and beer — for most, February’s big-game day is a chance to indulge in the ultimate spread of snack food, and Anne Burrell is no exception. It brings “a license to go ahead and get down and dirty on all of the stuff I would not normally let myself eat all together,” she recently told FN Dish. Among her must-haves at the tailgate is “a big pot of meatballs” — her Excellent Meatballs, in fact. Anne’s friends practically demand these easy, saucy bites, and the secret to making them comes down to a basic rule: solid seasoning.

    Read on below to hear more from Anne about her favorite football foods and how to make then, then find out what she’ll be looking for at the concession stand when she travels to Glendale, Ariz., for the big game on Feb. 1.

    It wouldn’t be game day without _____ and _____.
    Anne Burrell: It wouldn’t be game day without lots of friends and libations.

    What does the tailgating spread look like at your house? What must-haves will you always enjoy during the game?
    AB: Well, I have to say, I went to college in Buffalo, so I’m a huge fan of chicken wings — Buffalo style, of course. I feel like the big game day is a license to go ahead and get down and dirty on all of the stuff I would not normally let myself eat all together. Things like nachos. Tater Tots is another thing in there. A big pot of meatballs I always love — or a meatball sandwich — and I could always go for a batch of brownies. Good, chewy, gooey brownies.

    Speaking of meatballs, your Excellent Meatballs are a fan favorite on FoodNetwork.com.
    AB: That’s exactly what they are: excellent meatballs. My friends don’t request — they tell me I need to make them. So you know I frequently make a big pot of meatballs to have in my house, not just on game day but on a Tuesday.

    What’s the secret to the recipe?
    AB: It’s very important that you always have a moist meatball, and you need to do this by adding some water. You definitely cannot underseason your meatballs. Unfortunately, a big pot of underseasoned meatballs is a really sad thing. So to prevent that from happening, definitely always make a tester patty with your mix before you go into meatball production. Make it and eat it to make sure your seasoning is perfect. How do you know if it’s delicious unless you try it? That is a safety check — a QC, quality control — issue and a big preventative measure, and if you do that, you will be a rock star every single time.

    What does your ultimate platter of nachos look like?
    AB: You could put anything inside of a tortilla chip, as far as I’m concerned, as long as you have all of the components. I always like to make the perfect meat component. It takes me a long time to eat nachos, because I have to grab the chip and make sure it has all of the stuff on it. So whatever you’re putting on your nacho chip, it definitely needs to have the meaty component. I like a cheesy component. I like the spicy component. I like a pickle-y kind of thing, whether it’s a jalapeno or an onion, and then I definitely still like a creamy [component], like a sour cream or a Greek yogurt. I like to have that perfect composed bite on every chip. [Editor’s note: Anne’s Spicy Sausage Ragu Nachos with Pickled Onions has each of these components and more.]

    You’re known for bringing over-the-top flavor to each dish you make. What’s the key to dressing up a basic guacamole?
    AB: Well, I’m definitely a fan of a good acidic, limey guacamole. I like to put a good amount of tomatoes in. I’m not a huge fan of the garlic in guacamole. My super-secret guacamole flavor is sambal oelek. It is a Vietnamese chili paste, but it adds a perfect amount of spiciness with a really great flavor.

    What will you be ordering at the concession stand in Glendale, Ariz., on Feb. 1?
    AB: Every time I go to a big stadium in another city, I have to scan everything first to plan how I’m going to strategically approach it. So a lot of times when you’re in another city, they have things that are unique and special to that city. So I’m going to see if they have anything special to Phoenix or Arizona that I should try.

  • New Hampshire Lottery Now Doles Out Dollars and Bacon Scents 24 Jan 2015 | 3:00 pm FN Dish – Food Network Blog

    New Hampshire Lottery Now Doles Out Dollars and Bacon Scents

    The New Hampshire Lottery has added an olfactory twist to its newest batch of scratch tickets. For the first time, the lottery’s offering scratch-and-sniff tickets, set to reward you with the heady scent of bacon, whether or not they earn you a prize.

    The I Heart Bacon Scratch Tickets, which went on sale earlier this month, can be snapped up for $1. Players who scratch the ticket to reveal a heart symbol win the prize shown, and those who uncover a bacon symbol win double the prize money revealed on the card — up to a grand prize of $1,000, which is, of course, a respectable pile of scratch.

    “The I Heart Bacon Scratch Ticket combines two things people love: the chance to win cash and the wonderful, enticing smell of bacon,” Charlie McIntyre, executive director of the New Hampshire Lottery Commission, told local ABC affiliate WMUR.

    And if the ticket doesn’t completely satisfy your passion for pork, the lottery is also handing out free slices of bacon along with the scratch tickets at various venues across the state — just for a little added sizzle, we guess.

    Photo courtesy of New Hampshire Lottery

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