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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> new content

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.



Have you ever wondered what it would be like to taste and judge about a hundred fiery foods and barbecue products in four hours?  Well, food writer Larry Greenly has been doing it for years as one of our expert judges.  He gives the inside story of what it's like, here.

Thailand: Making "Chile Water"

Posted by: Dave DeWitt

Tagged in: new content , fiery foods

Nam phrik, literally "chile water," is the name of a family of spicy dips or relishes from Thailand. Normally eaten with rice and fresh or parboiled vegetables, nam phriks are well known to all Thais but rarely seem to make it out of the country. They can even be hard to find in Thai restaurants in Thailand. They are generally homemade, often prepared using a well-worn granite mortar and pestle, and the recipes are as numerous as the chefs who grind them.  Here is the full story.

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.

New technological advances in roasting and peeling New Mexico green chile have created InstantChile Futuro, which is much tastier than the canned green chile you find in supermarkets. Go here to read the entire story, plus recipes. 

Secrets of the BBQ Gods: Chris Lilly

Posted by: Dave DeWitt

Tagged in: smoking , new content

Since 1992, Chris Lilly has been with Big Bob Gibson Bar-B-Q Restaurant in Decatur, Alabama, one of the nation's oldest and most revered barbecue destinations. He is the winner of 10 World BBQ Championships including six Memphis in May World Titles.  In this article by Gwyneth Doland, he offers up his barbecuing tips.  Here is the whole story.

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

Tantalizing Tamales

Posted by: Dave DeWitt

Tagged in: new content , fiery foods

Today, more than 500 years after European explorers first reached the New World, it is almost impossible to imagine that until the 16th century, the Swiss had no chocolate or vanilla in their pantries, the Italians had no tomatoes, the Irish no potatoes, the Chinese no chile peppers--and none had corn. Get the whole story here.


The Many Styles of Smoked Lamb

Posted by: Dave DeWitt

Tagged in: smoking , new content

BBQ expert Mike Stines, Ph.B., notes:  "Although lamb may be cooked in a variety of ways, I've developed a few favorite methods. I like marinating and grilling a half leg of lamb on the grill's rotisserie, smoking a boneless sirloin leg for special occasions and preparing Owensboro-style barbecue for anytime eating." More here.



The Old Way of Smoking Lamb


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