There must be as many recipes for chili as there are cooks in Texas, New Mexico, Arizonia, California, and even Cincinnati! Cooks seem to guard their recipes as if they were classified information. This recipe is my version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises. Even if you aren’t concerned, the chili will taste better on the next day.
Mussels are delicious when simply steamed in garlic and white wine. This recipe combines steaming with smoking for a great appetizer. From Mike Stines' article "Smoking Succulent Shellfish". Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.
This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F. Serve with garlic mashed potatoes and sautéed green beans. Note: This recipe requires advance preparation.
This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his rib experiment. Read the entire article on the Burn! Blog here.
There are over 30 varieties of Turkish kebabs which locals call “siskebabi,” “sis kebaps,” or “kebabi. Fish, vegetables, pork, beef, fruit, or fowl, are all put on wood or metal skewers and grilled over open flame or coals. Note: If you want to grill vegetables along with fish, chicken or small cubes of meat it’s best to parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes. This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.