West Africa’s contribution to the world of hot barbecue sauces is piri-piri—a sort of fiery vinaigrette ignited with a tiny African chili. Don’t let its size fool you, because the piri-piri pepper is a real scorcher. Piri-piri chilies may be hard to come by in the United States, unless you live near an African Iberian […] Read More ▶
Mop sauces are intensely flavorful liquids used to baste foods during grilling. Most mops are vinegar based, with salt, pepper, and hot pepper flakes or cayenne added for seasoning. Additional flavor often comes in the form of sliced onion, garlic, and chiles. Unlike barbecue sauces, mops contain no sugar, so you don’t have to worry […] Read More ▶
From the author:
If the BLT ranks as one of the world’s great sandwiches, imagine what the combination can do for a salad. It’s one of the rare occasions when iceberg lettuce works better than a designer green like arugula. To make a red-blooded American twist on the ubiquitous Italian bruschetta you can spoon the salad […] Read More ▶
Looking for a beer recommendation? Look no further than The Beer Bible by Jeff Alworth—the comprehensive, authoritative book that does for beer what The Wine Bible does for wine.
Below are two recommendations that come in a can and are PERFECT for Steven Raichlen’s Beer-Can Chicken recipe. Give it a try on your next cookout.
SIXPOINT SWEET […] Read More ▶
Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve never made beer-can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations.
You can also try Steven Raichlen’s Beer-Can Chicken Pack with Drip Pan to make […] Read More ▶
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