Cooking With Fire: The Seelbach Cocktail
We’re taking a break from the grill this week, because what better way to ring in the new year than by diving into one of our other passions: spirits.
View ArticleCooking With Fire | Pork Belly Burnt Ends
Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original. Of course, the great thing about...
View ArticleCooking With Fire: Duck á l'Orange
Duck à l’Orange was once the best known duck recipe in the world. Popularized in the United States by Julia Child, it seemed to be on the menu of every French restaurant in the 1960s. Over the years...
View ArticleCooking With Fire: Stromboli
When I think of cooking with fire, a lot of images pop into my head, but the most iconic of all is the wood-fired oven.
View ArticleCooking With Fire: Crab Cakes
Crab cakes have become a staple in restaurants across the U.S., but it wasn’t that long ago that crab was seen as a difficult and dangerous crustacean that wasn’t worth the time and effort it took to...
View ArticleCooking With Fire: Flank Steak
There used to be a time when I would stand at the butcher counter at my local shop, overwhelmed by the sheer amount of options in the case in front of me -- and that was just in the beef section.
View ArticleCooking With Fire: Picanha
When people ask me what I do for a living and I tell them I get to basically eat great food and write about it, well, that’s a conversation starter.
View ArticleCooking With Fire: Cajun Grilled Oysters
Some foods are simply polarizing, with people taking stances on whether or not they should even be consumed. And no, I’m not talking about vegans protesting the eating of animals. I’m talking about...
View ArticleCooking With Fire: Pulled Pork Waffles With Bourbon Maple Syrup
What does a communion wafer and one of my favorite breakfast foods have in common? More than you would think.
View ArticleCooking With Fire: Buffalo Wings
Buffalo wings (or just “wings” if you are a native Buffalonian) are one of the few modern dishes that have become staple food in bars and fast-food locations around the country. And as with most...
View ArticleCooking With Fire: Cold Smoking
This piece originally aired on February 10, 2017. When most of us think of smoked foods we think of traditional barbecue pits with roaring fires creating smoke and heat to slowly cook things like pork...
View ArticleCooking With Fire: Natchitoches Meat Pie
As summer rolls in the amount of time my family spends on our back patio increases tenfold. It seems that everything happens outdoors, from playing with the kids to cooking. But after a couple...
View ArticleCooking With Fire: Full English Breakfast
Breakfast in America seems more of a nuisance than a celebrated meal, with quick microwaved sandwiches, frozen waffles and bowls of sugary cereal being common… this is a far cry from our friends across...
View ArticleCooking With Fire: Competition Chicken
Long before the world of prime time TV food competitions, the barbecue world was hosting contests to find out who made the best ribs, brisket and more.
View ArticleCooking With Fire: Pork Belly Burnt Ends
This episode of Cooking with Fire originally aired on January 12, 2018. Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before,...
View ArticleCooking With Fire: Competition Pork Ribs
Few barbecued foods are as revered as pork ribs. But pork ribs also create a lot of confusion, because so many people believe that ribs that “fall off the bone” are the holy grail of barbecue… but for...
View ArticleCooking With Fire: Alabama White Sauce
Big Bob Gibson was an imposing figure... a railway worker who stood six foot four inches tall Bob would frequently host gatherings of his friends and family at his home in Decatur, Alabama in the early...
View ArticleCooking With Fire: Mexican Street Corn
Corn — one of the great grains, and the basis for the diet of the native people of modern day North America — is purely an invention of man.
View ArticleCooking With Fire: Lamb
Lamb is making a comeback, which may come as a bit of a shock to those of us who have kept it in constant rotation for our family meals. But if you are one of the many Americans who do not eat lamb on...
View ArticleCooking With Fire: Sausage Fatty
The sausage fatty is a modern classic for backyard pitmasters. This simple dish, which traditionally was a smoked sausage chub with barbecue rub on the outside, started popping up online in the late...
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