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  • 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 →

  • 2015 Show Program Advertising 23 Jan 2015 | 5:11 pm

    Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use the program to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc. Continue reading →

  • 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.

  • Stuffed Takes on Classic Game-Day Favorites 27 Jan 2015 | 2:00 pm FN Dish – Food Network Blog

    Stuffed Game-Day RecipesFor a lot of us, Sunday’s game works as an excuse to go big on all the jalapeno poppers, nachos and Buffalo wings that can fit into four quarters. Though such bar-style favorites will never, ever get old, switch it up a little this year with bite-size snacks that pack a surprise on the inside, stuffing a whole lot of flavor in one little bite.

    Stuffed Falafel BallsZesty falafel balls on their own are a touchdown, but these cheesy Stuffed Falafel Balls are like nailing that added field goal. After cutting to the chase by using store-bought falafel mix, stuff each ball with a cheesy mix of feta, roasted peppers, parsley and Parmesan. Instead of packing these stuffed falafel balls in pita, serve them with a creamy tahini sauce and savor them bite by bite.

    Portobello Mushroom Pizza BitesStuffed mushrooms are a no-brainer when it comes to entertaining, but this year calls for something a little different: Portobello Mushroom Pizza Bites. Go for portobello mushrooms to make a supersized version of the party favorite, and pack them with sun-dried tomatoes, mozzarella and basil before slicing for huge pizza-esque flavor.

    Cheesy Stuffed Taco MeatballsWhen your fellow football fans bite into Cheesy Stuffed Taco Meatballs, they’ll be pleasantly surprised when a melted core of cheddar cheese oozes out. Adding Mexican chorizo to the meat brings a zesty taco kick, and rolling the exterior in crushed tortilla chips takes care of the non-negotiable need for a little nacho crunch on game day.

    For the full lineup of stuffed game-day recipes, head on over to FoodNetwork.com.

  • Food Network Launches New “Discover Food Network” Channel on Snapchat 27 Jan 2015 | 12:45 pm FN Dish – Food Network Blog

    Now you can get even more Food Network! Find us via Snapchat, the wildly popular mobile conversation app. We’ve launched as the exclusive food partner on Snapchat’s new Discover experience, with daily food-centric content curated just for Food Network fans and the millions of Snapchat users around the world. The Discover Food Network channel is a new way for users to explore our content right from their phones. If you already have Snapchat, be sure to download the latest version and you’ll be able to swipe right into the experience.

    From videos to recipes and even exclusive tips, users will have an authentic food experience, optimized specifically for the mobile platform. Meatless Mondays and Dinner in 10 are just a couple of the fun weeknight ideas offered on the channel, which will allow users access to the content for 24 hours before it disappears. Users can tap and swipe left to flip through the daily edition, which contains five to 10 stories selected for the service by the Food Network team.

    “Food Network has led the dialogue around food for more than two decades, informing and entertaining passionate and engaged fans, and we are excited to bring it to the Snapchat platform,” says Brooke Johnson, president of Food Network & Cooking Channel. “Audiences are more food-conscious than ever before, and the Discover Food Network channel on Snapchat will provide users with the great content they love, designed specifically for their mobile devices.”

    Check out our full press release!

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