Delivering Hot Sauce and BBQ Reviews to the World
Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and cooking outdoors.
Cooking with SMOKE, the REAL Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet. He also includes brining recipes for pork, salmon and fish.
It’s May, and that means warm weather here in Maryland. Time to get out the Weber Kettle and Char-Griller Pro and do some serious cooking! As Joshua Bousel said over at SeriousEats.com
“there are two seasons each year: grilling season and the other”.
While I’ve been cooking on the grills since early April, I’d like to start off with a look at one of my “go to” cookbooks. (click twice on that back cover, and you can read it just fine)
The first thing I read about was ribs! For ribs, Chef Stines recommends soaking them in
a gallon of water and 1 cup of white vinegar for 20 minutes. When I asked Chef Stines what this was all about, he emailed this:
[Read more…]
These angled measuring cups are great! You can clearly see what you are measuring by simply looking down at the angled measurement marks, no need to lift the cup up into the air. Much more accurate this way.
This wine bottle pepper grinder not only looks great, but it’s our best grinder as well.
Featuring a stainless steel grinding mechanism, it adjusts easily from fine to coarse with the knurled top.
It’s made by Chef Specialties Co in Smethport, PA. Purchased from and custom engraved by totalengraving.com. (See update below.)
I have to admit, we wanted one of these ever since we saw it on the Emeril Live show. (But we constantly wonder why he lays it down sideways… I think it’s a “production” issue… can’t have that thing sitting up tall, and distracting the viewers, now can we?)
So, Wifey ordered this for me, for my birthday. It arrived plain, un-tatooed, sans logo… NAKED even.
I sent Tom at totalengraving.com a post-it note, with my nickname sketched on it, and my grinder came back with the “design” burned in, at actual size. Awesome job, Tom!
This would make a great gift for your favorite foodie! And the website has different woods, and dozens of designs to choose from.
Update 01/03/11: Tom’s new website is called http://totalengraving.com
Tell Tom that HotSauceDaily.com sent you!
Wow! Thanks to the great folks over at Serious Eats , I won a copy of “Beard on Food” by James Beard. Very interesting read, especially given the fact that this book is pre-internet! … and I might add, pre-me-being-a-foodie.
Originally published in 1974, it’s a collection of his weekly newspaper columns, and tho I think his style is very narrative and “homey”, and it’s odd how he spells out the recipes (most are in paragraph form); I’m inclined to try a few of the recipes, and I’m only in the 2nd chapter.
Thanks again to the folks at Serious Eats!
Off we go… Hot Sauce Daily begins blogging.
Stay tuned for more heat!