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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> grilling

Free Mobile Grill!

Posted by: Dave DeWitt

The major grilling season for 2009 has just begun and during these trying economic times, every griller is looking to save money. The Fiery Foods & Barbecue SuperSite has made arrangements with national supermarket chains to give all of our readers a free mobile grill.  Go here for the details on getting your free mobile grill!

Rick Browne Joins SuperSite

Posted by: Dave DeWitt

Tagged in: smoking , personalities , new content , grilling , books


Rick Cracks Up Gwyneth at the Great Grill-Off

Barbecue expert Rick Browne is teaming up with us here at the SuperSite to strengthen our coverage of grilling and smoking.  For the past seven years, Rick has produced and hosted "Barbecue America," which is shown on PBS and reaches 230 markets in the U.S.  A writer, photographer, pitmaster, restaurant critic and consultant, he is also a Doctor of Barbecue, holding an honorary Ph.B (Doctor of Barbecue Philosophy) bestowed upon him by the prestigious Kansas City Barbeque Society for his expertise and commitment to barbecue. He is the author of ten books, including the recently-released The Best Barbecue on Earth (Ten Speed Press).  Personally, I'm thrilled by this development because Rick, in a short period of time, has become a good friend of mine, and we share like views on a number of subjects.  "Peas in a pod," is how Lois Manno, our art director, described us.  Here are Rick's articles so far on the SuperSite:

 


New TV Spot for Show

Posted by: Dave DeWitt

--Watch the latest video masterpiece from Wayne Scheiner & Co. here.
--Check out the Great Grill-Off at the show here.

We continue to add new content at a record rate:

  • Learn how to grow the Capsicum baccatum species, here.
  • Everything we know about grilling chicken, here.
  • Back in 1990, Mary Jane and I visited Sonora for the chiltepin harvest, here.
  • Have a martini with your steak! Dr. BBQ's "Retro Grilling, here.

 

 


Ted Nugent rocks. Ted Nugent hunts. Ted Nugent fights relentlessly in support of the Second Amendment. He has received praise from President Bush and Tom Ridge, amongst others, for being "a good man" and exemplifying "the founding principles of this great nation." He writes without regard for traditional spelling. He eats squirrel... Molly Wales reports, here.

"The Nuge" Meets "The Pope"

 


The Russian Grill: Shashlyk

Posted by: Dave DeWitt

Tagged in: new content , grilling

The smoky smell of shashlyk makes every Russian's mouth water. Yours will, too, when you inhale the aroma of marinated meat cooking over an open fire.  In Russia, shashlyk (pronounced "shosh-LEEK") can be made from any kind of meat: pork, beef, lamb, fish, chicken, kid, venison, bear, and even game birds.  Read the full article here.


Mastering Ceramic Cookers

Posted by: Dave DeWitt

Because of its versatility as a grill, an oven and a smoker, the ceramic cooker is gaining in popularity with backyard cooks throughout the country. More and more folks opt to purchase a ceramic cooker instead of--or in addition to--a traditional gas-fired or charcoal grill.Ceramic cookers are based on the ancient clay pot cookers used in the Far East more than 3,000 years ago.  Read the whole article here.

 

Kamado Cooker


The Last Pepper in the Patch

Posted by: Neil Travis Honaker

Tagged in: grilling , fiery foods

Some time this week I'll have to spend an afternoon cleaning up the garden. Or what's left of it. Growing chile peppers in Kentucky is always a battle against time. It seems like I'm either waiting impatiently for the spring threat of frost to pass (normally not until the week after the Kentucky Derby) or hoping desperately for a last bunch of peppers to ripen before the first frost of the fall sets in (usually shortly after Halloween--this year it came early). Usually it's the habaneros that give me fits. As a late blooming plant they are just starting to really flourish when the temperature begins to drop. Traditionally, our last meal from the pepper patch each year features the last peppers to ripen, and it's always the habaneros. So while the temperature outside may be dropping, the heat around the dinner table is definitely on the rise as a final batch of jerk chicken wings hits the grill. The addition of a little Haitian Rum turns regular jerk into Voodoo Jerk Chicken, appropriate for the post-Halloween, Day of the Dead or All Soul's Day feast and always a crowd pleaser around here.

Voodoo Jerk Chicken Wings

* 2-1/2 to 3 pounds chicken wings
* 1 onion, chopped
* 2 to 3 habanero peppers, chopped
* 4 cloves of garlic, chopped
* 3 tablespoons Haitian Rum Barbancourt
* 3 tablespoons fresh ginger, grated
* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
* 2 tablespoons lime juice, plus lime wedges for garnish
* 2 tablespoons Worcestershire sauce.
* 2 tablespoons canola oil
* 1 teaspoon ground allspice
* 1 teaspoon thyme
* cilantro, chopped for garnish

Clean the chicken and place in a re-sealable container or plastic bag. Using a food processor, pulse the remaining ingredients together until they are well combined. Pour the marinade over the chicken, seal and refrigerate for at least 3 and up to 24 hours (the longer the chicken marinates the hotter the final product). Grill over medium high heat until done (20-25 minutes). Arrange chicken wings on a platter, garnish with the lime wedges and sprinkle with the chopped cilantro.

Yield: 6 servings

Heat Scale: Hot

--Neil Travis Honaker


Dr. BBQ Is Ready for Halloween

Posted by: Dave DeWitt

Tagged in: smoking , grilling

 

The good doctor observes: "Halloween is the best holiday of the year for people who like to cross-dress and beg. I must admit that while I've participated in many counter-culture activities, cross-dressing has never made the list, even on Halloween. It might be because there just aren't any good dresses in my size...." Read more, here.  


Hurricane survivors turn to grilling

Posted by: Gwyneth Doland

Tagged in: grilling

 In the aftermath of Hurricane Ike, thousands of Gulf Coast residents are left without gas or electricity. So how, exactly are they supposed to cook? The other day I saw a slideshow of photographs taken after the hurricane and one showed a couple of guys grilling a ring of kielbasa (or something) over a small grill set up on an apartment building balcony. Makes sense, right? 

 

 But as Pamela Alford of EMG Productions points out in an e-mail: 

One of the most basic requirements for hurricane or other natural disaster preparedness is to have a good supply of non-perishable food. Something that is rarely discussed or planned is how one will cook this non-perishable food given there will be no power.  The very nature of this type of food supply means rice, beans, canned meats, and other food items that require cooking. 

Almost everyone knows how to cook on a gas or charcoal grill – but what if there is no propane or charcoal?  Chances are good that firewood will be readily available in any situation, but knowing how to cook over an open fire takes knowledge and the right equipment. During a natural disaster, it is more important than ever to eat hearty meals that “stick to the ribs”, and a hot meal during times of this nature can be most encouraging to survivors.

 Alford has posted a series of videos and articles about cooking over an open fire. You can see them here. They won't help hurricane victims who don't have electricity (and therefore no access to the Internet), but it might get some of you all thinking about how to be prepared should disaster strike in your area. 

Along those lines I have two words for you: Dutch ovens. You know, the kind with the lip around the lid so you can keep hot coals on top. Buy yours here.


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