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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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Winter Shrimp Festival

Winter Shrimp Festival

From Barbecue Editor Mike Stines

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Carnival Foods of the Caribbean

Carnival Foods of the Caribbean

Jessica McCurdy Crooks Reports

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Winter Smoking: A How-To Guide

Winter Smoking: A How-To Guide

Smokin' in the snow....

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Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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  • It’s Show Time! 2 Mar 2015 | 2:12 pm

    The 27th National Fiery Foods & BBQ Show invades the Sandia Resort & Casino this week, from March 6-8. Here's a quick rundown on the schedule. See you there! Continue reading →

  • World’s Hottest Burger? 28 Feb 2015 | 4:37 pm

    The Hellfire Burger from Xtreme Smokehouse isn't exactly comfort food. There may be a good two or three seconds of warm and fuzzy when you first bite into it. That's when the honeymoon ends and unadulterated mouth-terror kicks in. At a claimed 1 million SHU, the Hellfire may be the hottest hunk of ground beef ever tucked between two buns. Outside of the porn industry, that is. For point of reference, Ed Currie's Carolina Reaper, the hottest pepper on Earth, clocks in at 1.5 million SHU. American pepper spray weighs in at 2 million SHU. Conquering a Hellfire Burger is asking a lot of digestive system. In fact, you should probably buy it flowers and wine before you even ask it to process the thing. Continue reading →

  • The 2015 Fiery Foods & BBQ Show: Less than two weeks to go! 23 Feb 2015 | 5:31 pm

    Chileheads worldwide trek to the National Fiery Foods & BBQ Show each year for the latest and greatest developments in the worlds of spice, fire, and smoke. Here's what's new at the 27th annual show, this March 6-8 at the Sandia Resort and Casino Continue reading →

  • Syrena’s Seduction Jerk Sauce: Burn! Tested 21 Feb 2015 | 12:47 am

    Usually when someone writes "seduction" and "jerk" in the same sentence, they're either referring to some jackass who broke their heart, or a date with a bottle of lotion. Not when it comes to the sweet awesome that is Pirate Johnny's Syrena's Seduction Hot Sauce, though. It's a Jamaican jerk-inspired sweet heat that's long on island flavor with a mild to moderate burn. Continue reading →

  • HotSaucers4Heros: Help a Veteran at the Show 20 Feb 2015 | 3:39 am

    While conducting combat operations in Afghanistan in September, 2011, Sergeant Frank Hegr received multiple complex injuries from a hand grenade. He's on the long road to recovery but requires 24-hour assistance, with a pile of medical bills to boot. The site hotsaucersheros.com was created to assist in that recovery and honor his military service. Continue reading →






  • How to Eat Like a Billionaire, According to Warren Buffett 2 Mar 2015 | 2:00 pm FN Dish – Food Network Blog

    Warren BuffettIf you want to eat and drink like a billionaire, forget the filet mignon, oysters, caviar and truffles, never mind the champagne and fine wine: Just scarf down a boatload of snack foods and soda pop.

    That’s what mega-wealthy investor Warren Buffett does. At 84, the Berkshire Hathaway CEO – renowned for both his frugality and his curiously lowbrow taste in food – says he drinks at least five 12-ounce servings of Coca-Cola, made by a company he owns a great deal of stock in, every single day.

    “I’m one quarter Coca-Cola,” Warren Buffett told Fortune. “If I eat 2700 calories a day, a quarter of that is Coca-Cola.”

    Three of those Cokes (regular or Cherry) he’ll consume during the day, two at night. Sometimes he’ll have one for breakfast first thing in the morning, occasionally enjoying it with a can of potato sticks – Utz brand, to be precise, a company he told Fortune he’s thinking of buying. He has also been known to greet the day with a big bowl of ice cream.

    His sugar-, sodium- and fat-heavy diet may not be terribly healthy, but he maintains that it’s strategic. “I checked the actuarial tables, and the lowest death rate is among six-year-olds. So I decided to eat like a six-year-old,” he told Fortune. “It’s the safest course I can take.”

    Guess it’s gotten him this far …

  • PHOTOS: Guy Fieri Makes Nachos in a Trashcan (and They’re Amazing!) 2 Mar 2015 | 12:00 pm FN Dish – Food Network Blog

    Guy FieriLeave it to Guy Fieri to turn a simple live cooking demo into an all-out party, complete with pumping music, plenty of The Drunk Donkey cocktails and, of course, over-the-top eats. That’s just what happened at the 2015 South Beach Wine & Food Festival when Guy dished out the cheesiest, meatiest nachos ever … in a trashcan. This nontraditional (and clean) vessel was the only container large enough to hold his super-layered snack — so large, in fact, that when it came time to serve the nachos, Guy needed a few friends’ help to flip the can over.

    Click the photo below to launch an entire photo gallery of the making of Guy’s next-level nachos.

    Photos courtesy of Getty Images and Maria Russo

  • Confessions of a Mommy Blogger: 5 Dinner Shortcuts Every Parent Needs 2 Mar 2015 | 7:30 am FN Dish – Food Network Blog

    Confessions of a Mommy Blogger: 5 Dinner Shortcuts Every Parent NeedsThere are four small kids in my house right now, and I’m going to make dinner for all of them. Like I do (nearly) every night. But in order to make all these fresh meals, the ones that the kids like, that my husband enjoys and that I feel good about serving, there are going to be some shortcuts made. Like there are (nearly) every night. Here are a few of my secrets for getting it all done.

    1. Use That Netflix Subscription to Your Full Advantage: There is no shame in putting on a video for the kids while you cook dinner. That gives you 22 minutes to get something accomplished while the kids bliss out. Tip: Just be clear ahead of time about how MANY videos or how LONG they’ll be watching. My kids go crazy if they think I’m pulling the plug prematurely. The last thing you want to start dinner with is mutiny.

    2. Repurpose Leftovers with Confidence: On the incredulity scale, “This again?” is about a 9.5 at the dinner table. There’s also this: As a food blogger I’m constantly testing new recipes. Sometimes things are a hit, and sometimes they’re not. Either way, I love having a second life planned out for dinners like London broil (which later becomes a pot of beef stew), roasted chicken (which shows up again in a casserole) or meatballs that start out on pasta and end up on sub sandwiches. Sometimes the second time is a charm.

    3. Garlic Powder Is Good: When I’m in a time crunch or when I’m so tired I suspect I’m getting sick (and later realize it’s just the cumulative effect of one zillion snow days), I use a teaspoon of garlic powder any time a recipe suggests that I drag out a cutting board and knife just for a clove of the fresh stuff. (I also keep frozen cubes of ready-to-go garlic in my freezer.)

    Oven-Roasted Broccoli4. Rotate Favorite Sides: I always have a few veggies on hand — oven-roasted broccoli or cauliflower, pan-fried carrots with rosemary and skillet spinach with garlic — that I cook once a week and know so well I never need go to the trouble of consulting a recipe or wondering whether I have the ingredients I need. Even better, the kids love every one of them.

    5. There’s Always Pizza: By the time Friday rolls around, I’m typically ready to ditch the kitchen, and rather than grump out at the thought of making ANOTHER meal, I make a call to the good people at the pizza place. (Sandwiches, eggs or Breakfast for Dinner are also totally reasonable solutions at these times.) If I’m cooking fresh meals most of the time, my family will reap those benefits in both nutrition and family time. If I’m driving myself crazy with it, well, you know how that goes.

    Charity Curley Mathews lives with her husband and four small kids outside of Chapel Hill, N.C., and blogs at Foodlets.com: Mini Foodies in the Making…Maybe.

  • The Curse of the Deconstructed Dish — Alton’s After-Show 1 Mar 2015 | 8:58 pm FN Dish – Food Network Blog

    Antonia Lofaso and Alton Brown

    No matter chefs’ culinary skill levels or the amount of time they’ve prepared for competition, nothing can ready them for battle on Cutthroat Kitchen. Combined with the fierce time constraints in any given round, the unruly sabotages doled upon them practically guarantee they must reimagine any preconceived ideas about their dish and simply attempt to finish on time. For many finalists, however, the only way to complete the round is to offer a deconstructed version of their dish, featuring just its parts, which when combined, may make up a whole.

    Such a maneuver is risky, as judges — especially seasoned ones like Antonia Lofaso, Jet Tila and Simon Majumdar — can see past a chef’s mention of purposely deconstructing a dish and realize that it’s likely a last-ditch effort to plate his or her food. On tonight’s all-new episode, Chef Jenny was faced with a doozy of a sabotage that landed her in a racecar seat, so her ability to cook quickly was compromised. And much to the judge’s horror, Chef Jenny told Antonia that her lasagna was “deconstructed.” Antonia explained of her reaction to Alton Brown on the host’s After-Show, “I almost can’t take it seriously when they say ‘deconstructed’ to me anymore.” Alton added, “Because nobody actually does it unless they’re in trouble.” Antonia said of Chef Jenny sarcastically, “She’s like, ‘Oh, I really meant to just throw the noodle down the center and put some raw tomato on it with a dollop of ricotta.'” Ultimately the curse of the deconstructed dish struck again: Chef Jenny said goodbye after the lasagna round.

    Click the play button on the video above to hear more from Antonia and Alton, then catch up on more After-Show commentary on FN Dish.

    Tune in to Cutthroat Kitchen next Sunday at 10|9c.

  • This Balletic Beer-Can-Making Video May Make Your Heart Leap 1 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    Hops on PointeBallerinas have their leaps; beer has its hops. Nevertheless, beer cans and ballet dancers would seem to have little in common — until you watch this unexpectedly graceful video about the making of aluminum beer cans.

    After taking their bows in the factory, these cans will go on to contain Hops on Pointe beer, a pale lager (6.7 percent alcohol) created by Wellington, New Zealand, brewery Garage Project for the Royal New Zealand Ballet.

    The Garage Project calls its beer and ballet pairing, originally bottled, “an unusual pas de deux,” noting that it “teases the boundaries between high and low culture.”

    The beer itself is made with “premium German malts, Nelson Sauvin hops and finished with a champagne yeast” and is described by Garage Project as “a pale gold lager with a crisp, clean palate, rich tropical fruit aromas and tight champagne bubbles.” The brewery’s website cheekily quips that Hops on Pointe is “available at all good barres.”

    The ballet-and-beer connection seems especially pointed in the video, which is set to Mozart’s Symphony No. 40 in G Minor. The movement of the machines — their pumping and spinning and gentle throbbing — speaks to their power and strength. And the shiny cans fly by and line up in a manner that appears perfectly choreographed and, at moments, winningly — almost humanly — imprecise.

    Bravo!

    Click here to view the embedded video.

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