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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 we’re talking about 650 products entered, with a panel of more than 100 judges. Even more remarkable is how different the two winning products are: a spicy candy and a horseradish sauce! Meet the winners on the Burn! Blog here.


Scared Straight Turkey Tamales

Posted by: Lois Manno

Tagged in: recipe , new content , humor , history , fiery foods

 

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 poor choice for a life path. You're so lucky you don't have it like your ancestors did. Four hundred years ago, Mesoamerican people kept you little yappers to complement cooked veggies instead of handbags. Read more on the Burn! Blog here.


Tour the Ultimate Chilehead Garden

Posted by: Lois Manno

Tagged in: science , gardening , chile peppers

 

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 Garcia Science Center in Las Cruces. There you’ll see peppers being grown the way the pros do it, and possibly pick up some growing tips to take home! Read more about it on the Burn! Blog here.


Mark and the Beanstalk

Posted by: Lois Manno

 

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 precious metals. If I did, I’d be writing this from my personal moon casino.

Read more about Mark's chile-growing adventures on the Burn! Blog here.


Ask Chef Mike: Grilling with Wood Planks

Posted by: Lois Manno

Tagged in: smoking , new content , grilling , books


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.


Snacking on the Indonesian Oddity

Posted by: Lois Manno

Tagged in: tasty travel , new content

 

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 it on the Burn! Blog here.


 

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 Aug. 4, a couple of days before the home “reveal.” Read more about how you can help with this great project on the Burn! Blog here.



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. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed to release a volatile oil that produces the “heat.”

Read more about the uses of horseradish and get some great recipes for making your own on the Burn! Blog.


Hickory Smoked Peanuts? You Bet!

Posted by: Lois Manno

 

 

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 smoke with dry-roasted peanuts for a truly addictive new snack. In fact, I’m eating them in between sentences at my computer. Read more about them here.

 


 

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 Hospital for all the care that Disc-It front man Nevin Montano’s daughter and nephew received in the past. Round Up year one saw 350 attendees; that number ballooned to 2500 people for 2010. This time, an estimated 5000-7000 people showed up at the Hard Rock Casino Albuquerque on July 16th looking to sample a wide range of Disc-It grilled creations.


Find out who won and check out some killer recipes from the Round Up on the Burn! Blog here.


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