- Sangrita de Chapala (Chapala’s Little Bloody Drink)This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to …
- Grilled Swordfish with Lime-Basil-Jalapeño VinaigretteEver since I discovered the fish taco, a Cal-Mex specialty that originated around San Diego and Baja, it’s been one …
- Tsuma Nzole Kalu’s Special SauceThis recipe was collected for me in Mombasa, Kenya by Richard Sterling, who wrote: “The barbecue master at the Big …
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- Home-made Hot Sauce too chunkyHi Dave–I bought a couple of pounds of small Indian chillis (chandigars) to atempt to make a hot sauce. As …
- Baste, Mop, Slather—What’s the Difference?Q: Dear Dr. BBQ,This may sound like I’m splitting hairs, but it’s kind of important to me. In most BBQ …
- Emotionally ChileDear Dave,When sadness slows one’s heart, when fear closes one’s eyes, or when love has left a shallow groove in …