Acting parent for a fully grown up bearded man or a tattooed lady can he horrifying. I mean how I even start telling you on when to brush your teeth, how many tequila shots you should take, or even flush down the toilet when you are done with your business inside! Is that not downright appalling?
However, there is one thing I know I can never go wrong with, BBQ! Yeah, I SAID THAT…
College football season is now well underway. Hundreds of thousands are congregating around university parking lots all around the nation, cooking, drinking, and celebrating with fellow gridiron fans.
It’s easy to throw an amazing parking lot party right at the tailgate of your car or truck. With these easy steps and tips, you’ll have an easy tailgate menu and a good game plan for all the action in the parking lot before the real game starts. So, if you’ve never partaken in the activity of tailgating, here is a handy infographic guide on how to host the perfect tailgate!
Bacon-wrapped Cheese-stuffed Hot Dogs: Ingredients
Hot dogs (about 2 per person)
Soft hot dog rolls
Cheddar cheese sticks
Bacon (1 slice per hot dog)
The key to making a tailgate party low-stress is picking a…
With tailgating season right upon us, here is a great recipe to get you started! Courtesy of my good friends at Stubb’s BBQ, here is a winner of an appetizer platter: Smokey Stuffed Jalapenos with Bacon.
24 fresh jalapenos, halved and seeded
16 oz. cream cheese
½ lbs. uncooked chorizo
24 slices of bacon, cut into halves (about 2 lbs.)
What is Texas caviar? Well, unlike it’s namesake, it has nothing whatsoever to do with fish eggs, thankfully!
Texas caviar is a salad of beans, corn, black-eyed peas, and other ingredients, often eaten as a dip accompaniment to tortilla chips. You can also think of it like an jacked-up black bean and corn salsa. Texas caviar is good any time as a snack, part of an appetizer or a party food.
Here is a Texas caviar recipe that will add some life to your feeding frenzy…
I love me some nacho cheese. The ooey, gooey, liquid nacho queso sauce you commonly find in fast food Mexican restaurants, at concession stands and snack bars, and on your grocery store shelves are a guilty pleasure of mine, but I recently found that you can create a much better nacho cheese product at home.
So here is my nacho sheese sauce recipe. The consistency of this queso will be a tiny bit more “stringy” and “stretchy” like melted cheddar and be “gloppy”, yet still have attributes of being smooth and pourable and will be very similar to a store-bought processed nacho cheese sauce.
It’s great with old fashioned tortilla chips and jalapenos, but it’s also fantastic on Taco Tuesdays or even on fried potato slices (for what I call “Potchos”). Just as long as you have plenty of pre-shredded cheddar or a block of cheddar on hand, this nacho cheese sauce recipe should be pretty easy to make any time as it includes very common ingredients.
Do you think pulled pork is only good as a sandwich? Think again. This recipe for BBQ Pulled Pork Nachos from Stubb’s Legendary Bar-B-Q is absolutely killer! There’s a warning: once you make these BBQ Pulled Pork Nachos, you will constantly crave them day and night.
Cooking these is a relatively simple process. The only “hard” thing to do is smoked a pork shoulder. But if you’re a BBQ aficionado, chances are good that you having something going in your smoker every weekend anyway. Let’s get to the goods…
In a pinch, I admit that I’ll use the thin, rubbery, store-bought flour tortillas for burritos, soft tacos or wraps. If I really want something that pops with freshness, texture and flavor, nothing beats making some homemade flour tortillas for my Mexican-style meals.
Here’s a simple recipe for homemade flour tortillas that anyone can do – even the laziest cook out there! After one or two tries, you’ll have this down pat. In fact, you’ll get the craving for these for whenever you’re concocting your own south-of-the-border recipes…
This super-hot buffalo wing sauce recipe is for serious chileheads only. If you’re a certifiable heat freak and are tired of other buffalo wing sauce recipes leaving your tongue disappointed with a flat heat level, then these scorchers should do the trick.
First, you will need two things:
2-3 pounds of assorted chicken wings, both flats and drumettes.
So you’re looking for a good taco seasoning recipe? Maybe a variation with some spicy chile pepper kick to it? Well, my fellow foodie and internet traveler, you’ve come to the right destination!
How I came to creating this particular taco seasoning spice mix is as follows. Please bare with me.
“Mexican night” around Casa Del Roberts is a frequently-occurring and much-anticipated occasion. Naturally, whether our main vessel of holding and consuming taco meat comes in the guise of crunchy tacos, soft tacos, burritos, nachos, enchiladas, taco burgers, or even the odd Mexican pizza, the constant need for taco seasoning is mammoth. Sure, I could stock up on a handful of those decent-tasting taco seasoning pouches from my local supermarket, but sometimes I do run out of the processed stuff in the packets and need to throw something together in a pinch…
What’s that? You mean haven’t tried chicken wing drumettes and flats “Missouri-style”? If you’re unfamiliar with this tiny little live-fire recipe twist on grilling these popular poultry pieces, it simply combines the best of grilling (hot and fast cooking) and true outdoor barbecuing (low n’ slow with a touch of wood smoke). The results are spectacular!
And if you’re unlearned about grilling wings, period, and are just used to frying them indoors, you’re missing quite a treat. The great thing about grilled wings is that the fat drips down, the skin gets lovely and crispy and you don’t have to deal with cooking with hot oil (and the disposal associated with using it). Plus, you get a delicious grilled flavor!
To first implement Missouri-style, first lay out some…
Being one of the best tasting, most versatile chile peppers there is, the habanero makes a pretty fine ingredient for a plethora of great hot sauce recipe styles.
A video recipe for habanero hot sauce has been submitted to me from chilehead Peter Quinn that I think has a terrific spin on the what habaneros are capable of in terms of a hot sauce when it comes to flavor…
I love ketchup on french fries and on meatloaf, but it’s hard to find other applications on which I can put plain ol’ tomato ketchup on and not have it taste “off”. But if you get a flavored ketchup, and then it opens bold new dimensions for this popular condiment.
Below is an infographic I found on Reddit on different recipes for ketchup variations – Kickass Ketchups! Indian Spice Ketchup? Bloody Mary Ketchup? Chipotle Lime Ketchup? I cannot wait to play around with these ketchup recipe combinations!
We’re fast approaching my favorite time of the year – Autumn. Yeah, yeah, I know – you probably don’t want to hear for the umpteenth time of why Fall is so great. Nor do a lot of you care about the annual resurgence of pumpkin spiced food items.
Well, I happen to love pumpkin spice (and wish it were available year ’round, just like egg nog), and for those of you who also do, I’ve gone back in time 5 years and and unearthed a recipe I made for an excellent Ghost Pepper Pumpkin Spice Coffee for the original video version of the Weekly Firecast.
This is a good, sweet, creamy, spicy blend of java that’s perfect for both coffee lovers and chileheads for an Autumn morning. Enjoy this Ghost Pepper Pumpkin Spice Coffee Recipe: