Below you'll find a list of all posts that have been categorized as “MyBlog”
At the New Mexico State Fair, Fiery Foods & BBQ editor Gwyneth Doland assists 1546 other chile enthusiasts create the World’s Longest Ristra at the NM Department of Agriculture building. Volunteers help by hanging the ristra, first vertically…. And then horizontally, for a total length of 157 feet, 7 inches. The ristra was assembled in 7 hours by an …
The Other White Meat® and our "Ask Dr. BBQ" expert Ray Lampe (a.k.a. Dr. BBQ), author of newly-released The NFL Gameday Cookbook will be partying in the parking lot with lucky "Team Pork" fans as part of this year’s "Team Pork Fiesta Bowl Sweepstakes!" Be sure to enter yourself in this "draft!" One national winner will win: All-expense paid …
Thanks to FFBBQ’s favorite bacon fan, Trisha Sauthoff, for sending in a tip about the maple-bacon lollipops sold by a San Francisco candymaker called Lollyphile. They’re made with real maple syrup and itty-bitty chunks of delicious smoked bacon. Mmm…bacon! The pops cost $10 for four, $24 for 12 or $52 for 36. Oh, and Lollyphile also makes absinthe flavored pops. …
Our friend and fellow chilehead Marco Budinis reports from northern Italy. Ciao, Dave. I took this shot at a winter town festival for St. Anthony in Chiavari. Peperoni Capperi Acciuga Olive This is the way I prepare cherry peppers–an easy recipe and very nice taste. They make a very good appetizer. Ingredients: Cherry peppers, green olives, tuna fish (the one …
I just returned from two weeks of eating my way through Italy, and one of the highlights of the trip was was porchetta, a fantastic way of making a whole hog. The pig is gutted and deboned (deboned!), then the meat is spread with herbs and vegetables, and the whole thing rolled up and secured with twine. It’s roasted, not …
