• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout
Search
Super Summer Salsas

Super Summer Salsas

Gwyneth Doland's Favorites

More...
Retro-Grilling

Retro-Grilling

Dr. BBQ Goes Back in Time

More...
Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

More...
Mulching and Irrigation

Mulching and Irrigation

The Chile Growing Season

More...
Greek Lollipops

Greek Lollipops

Harald Zoschke Grills Grecian-Style

More...
Firewater: Beverage Etiquette Solved at Last

Firewater: Beverage Etiquette Solved at Last

What Drinks to Serve with Fiery Foods

More...
Sizzling Seafood, Part Two

Sizzling Seafood, Part Two

More from Mike Stines

More...
Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Grilled: Sriracha and Apricot Preserves’ Love Child 6 Jul 2015 | 8:43 pm

    Friday night I crossbred Sriracha with apricot preserves. While that statement sounds like I created a bogus sex ad on Craigslist, then bopped the red rooster on its head when it showed up, it's actually less creepy than that. Search the internet for "wouldn't it be cool if" and you'll find all kinds of video for dumb ideas gone wrong. Sift through video after video of ER trips in their infancy, however, and you can find some good ideas that turned out pretty well. This is one of those times. Continue reading →

  • Scovie Spotlight – Palo Alto Firefighters Grilled Corn and Black Bean Salad 5 Jul 2015 | 11:11 pm

    This refreshing summer salad recipe from 2015 Scovie Awards winner Palo Alto Firefighters is the perfect dish to bring to a hot summer party…                        

  • Scovie Early Bird Special 30 Jun 2015 | 10:26 am

    We are now accepting entries for the Early Bird Special section of the 2016 Scovie Awards Competion. From now until July 29. Continue reading →

  • Amberfyre: Manhattan Black Cherry Bourbon BBQ Sauce: Burn! Tested 29 Jun 2015 | 4:52 pm

    Amber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It's a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you'd expect to find in many barbecue sauces. Continue reading →

  • Superhot Marinated Jamaican Jerk Pork 28 Jun 2015 | 11:36 pm

    The technique of soaking a food in a liquid to flavor--or in the case of meats, to tenderize the cut--was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains. Continue reading →






  • Pack Your Bags, and Don’t Forget the Sabotages: It’s Time for Camp Cutthroat 7 Jul 2015 | 9:22 am FN Dish – Food Network Blog

    Alton BrownYou know those sleepy summer camps that encourage community, camaraderie and nighttime kumbayas by the fire? This is not that. Led by none other than the master saboteur himself, Alton Brown‘s Camp Cutthroat takes everything you know and love about classic Cutthroat Kitchen — the over-the-top challenges, demanding judges and tight time constraints — and brings it to the great outdoors for a five-part tournament that shines a (hilarious) light on the most-evilicious sides of summer camp.

    Premiering Wednesday, Aug. 12 at 9|8c, Camp Cutthroat takes place not in the cozy confines of the traditional Cutthroat arena but outside in the rural woods, which means that the 12 chef contestants will have to contend not only with each other, but also Mother Nature and, of course, the themed sabotages Alton has up his camp-uniform sleeve. From unforeseen wild animals and pesky fellow campers to a murky lake on the grounds, this adventure will test the competitors in downright diabolical ways before ultimately culminating in a finale that crowns one rival the Camp Cutthroat Champion.

    Mark your calendar for Wednesday, Aug. 12 at 9|8c, when Camp Cutthroat kicks off its first session.

  • Dom vs. Michelle: Who Was Right and Who Was Wrong? — Vote Now 7 Jul 2015 | 7:00 am FN Dish – Food Network Blog

    Dom vs. Michelle: Who Was Right and Who Was Wrong? — Vote NowDom and Michelle may have been challenged to deliver a fitting fusion of flavor on Sunday night, but what they presented — both on the plate and in person — was anything but harmonious. “Just make the food and let’s get this done,” Dom told Michelle, deciding for their twosome that he’d make risotto and she’d prepare an add-in, which left Michelle feeling sidelined on her own team. “OK. So it’s The Dom Show, and Michelle is the dumb sidekick,” she grumbled, frustrated that she had little creative input into their dish. When it came time to present, their frustrations quickly got the better of them. Dom felt Michelle to be usurping their intro, and he proclaimed, “Like a true marriage, the husband can’t get a word in edgewise,” ultimately leaving the crowd feeling awkward and the Selection Committee stunned. “That was painful to watch,” Giada said afterward.

    Do you, the fans who watched the argument unfold, think that one person was correct and another was clearly in the wrong? Are you in agreement with Dom and his all-business attitude, or do you think Michelle was right to speak up during the presentation? Who are you siding with? Tell us by voting in the poll below. (If you need a refresher on what went down, click the play button on the video below.)

    Take Our Poll

    Tune in to an all-new episode of Food Network Star on Sunday at 9|8c.

  • Calling All Carnivores: Steaks on Top 5 Restaurants — Vote for Your Favorite 7 Jul 2015 | 6:00 am FN Dish – Food Network Blog

    20-Ounce Bone-In Rib EyeYou might consider your meat cravings satisfied, because on last night’s episode of Top 5 Restaurants, Food Network traveled from coast to coast to discover America’s best steaks. Hosts Sunny Anderson and Geoffrey Zakarian revealed these juicy, meaty and, in some cases, fatty meats to you in a countdown. Find out below which restaurants made the cut, and read about the succulent steak that topped the list.

    The show kicked off at RPM Steak in Chicago, where diners take a midday break to dive into “The Duke.” The fat trimmings of this 10-ounce rib eye render down into “beef butter,” a mouthwatering sauce that the chefs coat the meat with before broiling it until tender. Next, the show traveled to San Francisco for the prime rib roast at House of Prime Rib. This restaurant spent years developing its roasting technique, which takes a bit of elbow grease. After the meat cooks in a tightly packed mound of coarse rock salt, the chefs must retrieve it with a shovel. Ranking third on the list was the New York strip steak for two at Pappas Bros. Steakhouse in Houston. This 32-ounce steak is dry-aged in-house, cooked bone-in and carved tableside. The Pine Club in Dayton, Ohio, was the show’s runner-up for its flavorful 20-ounce bone-in rib eye that’s been served with irresistibly golden fried onion rings for almost 70 years. Top 5 Restaurants ended with a winning combination of filet mignon and sirloin: the porterhouse for two at Brooklyn’s Peter Luger Steakhouse. With carefully selected meat, it takes just a pinch of salt and clarified butter to season the steak that earned the top spot on this week’s countdown.

    Browse through the photo gallery to see what Top 5 Restaurants features as the country’s best steaks. Then vote in the poll to tell us which dish is your favorite.

    Take Our Poll

    Tune in next Monday at 10:30|9:30c to find out the top five restaurants serving up the best tacos.

  • Plate Artist Paints Crazy-Realistic Portraits 6 Jul 2015 | 2:00 pm FN Dish – Food Network Blog

    Plate Artist Paints Crazy-Realistic PortraitsArtist Jacqueline Poirier has dubbed herself “the crazy plate lady,” but what’s really crazy is how realistic her porcelain plate images are, meticulously depicting everything from favorite foods like burgers (with all the fixings), doughnuts, ice cream cones, juicy steaks and pizza pies to skylines, shorelines and sunsets to cute doggies to celebrities of all manner. (She has said she takes inspiration from all sorts of places and tries “not to pigeon-hole” herself when it comes to subject matter.)

    Paging through Poirier’s Instagram feed, where she showcases her work, you’ll spot Ryan Gosling, Bette Midler, Snoop Dogg, the Golden Girls and many more. Here’s Will Ferrell as Ron Burgundy. There’s David Bowie as Ziggy Stardust. Morgan Freeman and Al Pacino have each bought plates featuring their own image.

    Poirier paints the images on her porcelain plates by hand, using layer upon layer of porcelain paint, and is now the resident artist at the Ritz-Carlton in Toronto, where she began as a server and where her hand-painted chargers are now prominently featured in hotel’s signature TOCA restaurant.

    Her plates, which are food-safe for “light appetizers and snacks” and hand-washable (steer clear of the dishwasher), can be commissioned, starting at $120 Canadian, or about $97 U.S., via her website. She does a lot of custom pet portraits — perfect for those who’d rather find their favorite pooch peering out from their plate than find themselves eye to tattooed eye with Mike Tyson.

    Photo courtesy of @thecrazyplatelady

  • Competitive Grilling in the Great Outdoors: Ted Allen on the Challenges of Chopped Grill Masters 6 Jul 2015 | 12:00 pm FN Dish – Food Network Blog

    Ted Allen on Grill MastersFor the second time in the show’s history, Chopped headed out of the studio and into the great outdoors for Grill Masters. The cast traded in their dress shoes and city blacks for boots and overalls — well, almost! Production moved the entire crew to Queens County Farm on the outskirts of New York City to tape the special grilling tournament, premiering July 14 at 10|9c. FN Dish caught up with host Ted Allen to chat about the challenges the location posed as well as the challenges the competitors will face.

    “We’re a studio show, for the most part, and you forget how easy you have it shooting indoors,” says Ted, referring to the fact that Chopped tapes at Food Network headquarters in New York City, which is a whole lot comfier than roughing it in the Tucson desert like the cast and crew did for the previous Grill Masters season — just think sand everywhere. For Season 2 everything still had to happen outdoors, and even though a more convenient location was chosen, it didn’t mean it would be that much easier — there was still the chance of inclement weather, among other uncontrollable factors.

    “When you shoot outside you can only shoot until the sun starts to go down, and then you’re done. You have to get it done before that,” says Ted about the fact that just lighting the tournament arena is a big challenge when you’re dependent on the sun, which doesn’t take cues from the lighting director. “As soon as the sun is up you’ve got to roll,” he adds, which means an early start to the day for everyone. But on the flip side, they’re up to the challenge when it means working outside the studio for a change. For the cast and crew, including himself, “it’s like a field trip,” says Ted. “You’re outside — it’s something totally different, and we love it.”

    And the best part about being outside for a cooking show is, of course, the cooking. With Grill Masters, chefs and competitive barbecuers have come from around the nation to try their luck with the Chopped mystery baskets. But for the barbecuers, for whom every hour of cooking time is precious, the time constraints of Chopped are the biggest challenge. This is not the place for real low-and-slow barbecuing, Ted points out. Besides that, their range of expertise might also be a limitation: “Most of [the barbecuers] spend their … career focused on one or two things, cooking perfect brisket or perfect pulled pork.” That’s not enough for Chopped: “We require you to do much more than just that,” says Ted. That focus on one thing might be a hindrance.

    The competition will weed out the weak from the strong when it comes to cooking experience, testing the chefs’ ability to think creatively on the fly when faced with unfamiliar ingredients. That is the rub of Chopped. What else is there to expect? “There are twists and turns in every episode of the tournament, some good surprises, and that’s what we’re after,” says Ted. “I hope the viewers like it. I think they will.”

    Tune in Tuesday, July 14 at 10|9c to watch the premiere of the five-part Chopped Grill Masters tournament.

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.