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  • Super Bowl Fire: Salsa and Hot Sauce How To’s to Heat Up Game Day 29 Jan 2015 | 12:25 am

    Super Bowl Sunday is closing fast. Instead of blorping some store-bought standard salsa into a dipping bowl, why not take a little time for a custom job? Here are three articles from our Fiery Foods and Barbecue Super Site for doing that, complete with recipes. Continue reading →

  • 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 →






  • Fan Favorites: Your Picks for the Best. Burger. Ever. in Photos 29 Jan 2015 | 4:00 am FN Dish – Food Network Blog

    Best. Burger. Ever.Each week during the run of Best. Ever., FN Dish has been asking fans to share where they enjoy their ultimate eats, and in true superfan fashion, you have delivered in droves with details on the top pizza, barbecue, breakfast and now burgers. But for the first time this week, a noticeable number of fans went beyond just telling us about their best-ever burgers — they showed them to us as well. On Food Network’s Facebook page, multiple readers left comments and posted their personal pictures showcasing meaty monstrosities and over-the-top side dishes, plus notes on where to find these burgers.

    If fans’ photos are any indication, you all think beyond the basics when it comes to the hamburger. Take a peek at readers’ photo submissions below to see the piled-high and fully loaded burgers, then read the rest of fans’ burger selects on Food Network’s Facebook page.

    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.
    Best. Burger. Ever.

    Find out where Food Network stars enjoy their Best. Burger. Ever.

  • Restaurant Revisited: Mystic Mystery at Mystic Treats 28 Jan 2015 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: Impossible“I have no idea what ‘Mystic Treats’ means,” Robert Irvine told husband-and-wife owners Michael and Erika Lowe of the name of their Ashland, Ore., eatery. Though the couple has a shared background in the IT field, the two opened Mystic Treats three years ago and recently relocated it to a space with history as both Mexican and Korean eateries, which only furthered Mystic Treats’ oddball identity. After hearing feedback from the community, Robert managed to find his vision for the updated interior, and he tasked his Restaurant: Impossible design and construction teams to bring several themes to life, including “earthy,” “vibrant,” “quirky — a little bit” and “homey.”

    When it comes to the food at Mystic Treats, the menu was seemingly as confused as the decor: It offered pizza mash-ups inspired by hot dogs, pasta, and macaroni and cheese, among others. Michael and Erika had been committed to creating every element of their menu from scratch in the restaurant, and while Robert is usually quick to praise such dedication, the finished products coming out of the kitchen didn’t shine. “Some of the ideas are good, but the execution of it is not good,” Robert told Erika after she saw the reality of her offerings. With some help and inspiration from Robert, however, the couple learned how careful spending on store-bought items and forgoing several homemade products may in turn save them money.

    After two days of reinvigorating Erika and Michael, Robert was confident that the two had the tools they needed to give Mystic Treats a second chance at success. But despite Robert’s and his team’s best efforts, ultimately Mystic Treats closed its doors recently and is no longer open for business.

    More from Restaurant Revisited:

    Shade Tree Customs and Cafe (January 14)
    Knife and Fork Gastropub (December 15)
    Double H Ranch (December 8)
    Mama E’s Wings & Waffles (November 24)
    Papa C’s Eastside Cafe (November 3)
    Mama Lucrezia’s (September 24)
    Green Beret Club (September 17)
    Spicy Bar and Grill (September 10)
    El Bistro (September 3)
    Uncle Andy’s Diner (August 27)
    Country Cow Restaurant and Bar (August 20)
    Pomona Golf and Country Club (August 13)
    Paul’s Bar & Bowling (August 6)
    Marie’s at Ummat Cafe (July 30)
    The Fork Diner (July 23)
    Portu-Greek Cafe (June 11)
    Grace’s Place Bagels and Deli (June 4)
    Bama Q (May 28)
    Cave Inn BBQ (May 21)
    Bumbinos Italian Ristorante (April 30)
    Bryant’s Seafood World (April 23)
    Urban Roots (April 9)
    gratifi kitchen + bar (April 2)
    Mama Della’s N.Y. City Pizzeria (March 26)
    Pasión Latin Fusion (March 19)
    Tootie’s Texas BBQ (March 12)
    Mill Creek BBQ Restaurant (March 5)
    Estrada’s Restaurant (February 5)

  • A Game-Day Brew for Every Team 28 Jan 2015 | 1:00 pm FN Dish – Food Network Blog

    By Cindy AugustineWhether your team is playing in the Super Bowl this weekend or you’re still holding out for next year, pick up a craft brew representative of your team’s hometown. We’ve got a beer for each NFL team and, if you’re cheering on the Patriots or the Seahawks this weekend, you can be sure there’s a best-bet bottle for each.

    Tripel by Allagash Brewing
    If you’re cheering on the Patriots this weekend, pick up Tripel by Allagash Brewing Company. Since the Patriots are a New England team, it’s only natural that fans opt for beer that comes from Maine — in this case Allagash Brewery, which launched almost 20 years ago. With Belgian techniques and styles, the brews are almost as popular as Tom Brady and his touchdown passes. The Tripel, with notes of honey and banana, is a fruity and herbaceous strong golden ale — a winner indeed.

    Spin Cycle by NoLi Brewhouse

    The variety of solid beers produced in Spokane, Wash., are quickly gaining a national reputation, particularly among Seattle Seahawks fans. They include the brews from No-Li Brewhouse, formerly known as Northern Lights Brewing Co. Spin Cycle (once called Crystal Bitter) is a burgundy-hued ale produced by combining English, German and American brewing styles, resulting in a bitter, complex and highly drinkable beer.

    Serendipity by New Glarus Brewing
    The Packers may have just missed the big game, but you can keep them in your hearts (and hopes for next year) with this brew. Embodying the small-town, Midwestern sensibility that makes them right at home in Wisconsin, New Glarus Brewing and its prize-winning beer are perfectly paired with the Packers and their Cheesehead fans. One notable brew is the Serendipity, made with apples, cranberries and cherries — made by “happy accident” after a severe drought washed out the area’s cherry crop. Using what they had on hand, the brewers found that the wild fruit was well-suited for fermentation, and the rest of the sour ale’s tale is history.


    Sunlight Cream Ale from Sun King Brewery
    Andrew Luck and his Colts were so close to winning big, why not still celebrate them with a beer? Sun King Brewery out of Indianapolis may be the biggest brewery in the area and, after barely five years in operation, has a slew of awards to brag about. One such notable (and prize-winning) brew is the Sunlight Cream Ale, an easy-to-drink, crisp, clean, understated American lager that Colts fans can’t seem to get enough of.

    Get all 32 craft brews for each of your favorite football teams.

  • Best 5 Crepe Recipes 28 Jan 2015 | 7:30 am FN Dish – Food Network Blog

    CrepesFrom breakfast and brunch to dinner and dessert, crepes can be customized for any meal of the day, all by simply swapping out sweet and savory fillings. Start with an all-purpose batter, like Alton Brown’s tried-and-true recipe (pictured above), then experiment with your favorite ingredient pairings in the stuffing to ultimately create all-new takes on traditional meals. Read on below for Food Network’s top-five crepe recipes for satisfying ideas from Giada De Laurentiis, Marcela Valladolid and more of your favorite chefs.

    5. Blueberry-Lemon Crepes with Custard Sauce — Just a squeeze of fresh lemon juice brightens up the fruity blueberry filling for Melissa d’Arabian’s indulgent crepes, which she serves atop sweet vanilla custard for added richness.

    4. Chocolate-Strawberry Crepes — Follow Giada’s lead and mix in cocoa powder to a classic custard batter, then cook it gently on the stove and roll around a go-to combination of strawberry jam and mascarpone.

    3. Buckwheat Crepes — Featuring a bold nutty flavor, buckwheat flour is the base of Food Network Magazine’s easy-to-make crepes. Set up a buffet with the four featured savory fillings, including sweet onion and creamy mushroom, and let everyone prepare their ultimate meal with the stuffing of their choice.

    2. Corn-and-Cheese-Stuffed Crepes with Poblano Cream — Ideal for quick weeknight dinners, Marcela’s Mexican-inspired crepes boast a simple filling of creamy mozzarella and fresh corn, plus a smooth sauce laced with charred poblanos.

    1. Crepes — It takes just a handful of everyday ingredients to make Alton’s top-rated crepes (pictured above), but the key to this recipe lies in the process. Once the eggs, milk, flour and water are blended together, let the mixture chill for an hour, then cook it quickly: just 30 seconds over the heat on one side and another 10 seconds on the other.

  • “You Won’t Believe How Good These Kids Are” — Duff Goldman Speaks Out About Kids Baking Championship 28 Jan 2015 | 4:00 am FN Dish – Food Network Blog

    Duff GoldmanBaking is oftentimes referred to as a science or a discipline, a craft that must be learned with years of experience. That’s exactly how Duff Goldman described it in our recent interview with him to chat about Kids Baking Championship, premiering Monday, Feb. 2 at 8|7c. When you add kids to the baking equation, you might assume it won’t work, and that was Duff’s initial thought as well. But in the case of this new series, you will soon see it’s more than just possible. These kids are actually good — and not just “good for kids,” as Duff said, but “good, period.”

    Kids Baking Championship proves that young kids can bake — and compete — just like their adult counterparts, and what’s even more surprising is that they do it all with the most-remarkable “poise,” as Duff pointed out. It’s not a stretch to say they probably act more grown-up than most adults do in the throes of competition. Read on to find out what Duff had to say about the series and the impressive group of kids.

    FN Dish: What was your initial reaction to hearing that the next installment of Baking Championship would involve kids?
    Duff Goldman: I have to tell you I was dubious, because I’ve been working my whole life, as a baker and a pastry chef. I’ve been doing this for a long time, and it’s taken me many years and many failures to learn the things that I’ve learned. So when they told me about Kids Baking Championship, I’m like, “Wow, that’s going to be really interesting.” Baking is a discipline; it takes years to get good at. And these guys walked in, these little kids, and they were incredible. Absolutely, from the get-go they just blew me away [with] their poise. They weren’t at all freaked out by the cameras. They’re in this crazy situation and their food looked good. It was good. It wasn’t [just] good for kids; it was good, period. There were several times in the competition where I was like, “I bet if I was competing alongside all of these kids, I might win.” These kids obviously watch Food Network. But they were way beyond that; they read cookbooks, they understood, they do this stuff at home a lot. You can see it in the way they move, you can see it in the way they handled themselves, their equipment, their food and the way that they thought about their food. Their thinking was very complex. These kids were better at 11 and 12 years old than I was when I graduated [from] culinary school. It was pretty impressive.

    How was it judging the kids and then having to eliminate them?
    DG: It was terrible! So I’m judging this with Valerie Bertinelli, and we’ve been friends for a while and I was like, “C’mon, Val, you got to send them home,” and she’s like, “Nope, that’s not my job. I’m the mom! You’ve got to send them home.” I’m like “Ugh, Valerie made me do it.” With adults it’s just like, “You’ve got to go home.” But with kids, you’re like, “No!” And the thing is, the kids who would be eliminated would run up and give you a big hug, they’d high-five all their friends, wave to everybody, including the camera guys they became friends with, and off they go. “That’s cool, what’s next?” They’re so much cooler than adults. I thought they’d stomp their feet and cry and throw things at me.

    What was the best part about filming the series for you?
    DG: [By] the second episode we were filming, I realized these kids have this enthusiasm in them that all professional chefs have. But we’re sort of taught by the medium and the world to contain that enthusiasm sometimes because it’s not seemly, it’s not professional to be that excited about something. That’s obviously never something I’ve agreed with or paid attention to. When I get enthusiastic, I show it — because I am also a 12-year-old. I realized, watching these guys, why I was having so much fun … . [It] was because they were so enthusiastic and so excited about what they were doing, and they were very vocal about it. That was one of those things that you miss, because adults want to be tough, adults want to play the mind game, they want to get in your head, they want to get that edge. Whereas kids are like, “I’m baking muffins, this is awesome!” Adults are like, “I’m going to use a 40 percent milk chocolate and 90 percent dark chocolate to achieve the maximum texture.” It’s like “Shut up, make me a chocolate muffin, c’mon, be excited about it.” And I think that’s really what it was, seeing that the kids were so uninhibited, they hadn’t been taught by the world of food competition that you need to be dour. Nobody was dour. These kids were super-excited, and they were good. That was the biggest thing. When you see it, your mouth is going to hit the floor. You won’t believe how good these kids are.

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