Myth 1: If You Cook Briskets Fat Side Up, the Fat Will Melt and Penetrate and Moisten the Meat
This is not a debate on whether you should smoke beef briskets with the fat cap up or the fat cap down. There are plenty of examples of contest winners and BBQ experts using either method, and strong pros and cons exist for both viewpoints. If…
Here’s a piece I did for Char-Broil a few years back.
Some say that “ignorance is bliss,” but being unlearned about certain aspects of grilling and barbecuing does not make me a happy camper. So, I wanted to help educate the masses and put an end to common mistakes by debunking six (despised) grilling and meat myths.
Myth #1: Grilling and barbecuing are the same thing.
False. Many novice backyard cooks use the terms interchangeably when they’re actually NOT one and the same. Grilling involves very fast cooking over a high heat (300°F or higher), and is optimal for steaks, seafood, burgers and dogs. Barbecuing, on the other hand, is very slow cooking over a low heat (usually between 225° – 275°F) and is…
These types of conversations are often fun to do, and this was no exception. I talk about my introduction into fiery foods, chile pepper myths, and where I think spicy foods in general are headed. Check it out!
Episode #72 – Chile Pepper Myths and Science, Featuring Dr. Gillian Dagan of ABC Research Laboratories
In this special extra spicy hot, capsaicin-injected episode, Scott chats with Dr. Gillian Dagan of ABC Research Laboratories, and discusses topics such as what a food lab does and the rundown on HPLC testing to determine where things fall on the Scoville Heat Scale.
Sucklebusters – Texas BBQ Rubs, BBQ Sauces & Texas GunPowder! SuckleBusters is preferred by competition BBQ Cooks, and has won numerous awards including back-to-back 1st Place sauce wins at the American Royal – the World series of BBQ competitions.
Here is s re-publication of a popular blog post from 2009. Enjoy!
It seems as though when I go both online and in the “real world,” whenever I mention the fact that I’m into chile peppers and hot sauce, there’s a good chance that the people I meet will drudge up a misconception, myth, or urban legend about the subject. To help clear the constant confusion, I’ve for the longest time wanted to make a blog post that would take on the most common ideas and separate the fantasy from reality.
To accomplish this, I’ve asked Dave DeWitt to help out and verify if any of these chile pepper and hot sauce myths are true. Dave is more than qualified to answer, as he is one of the world’s foremost experts on chile peppers – he’s written more than 35 chile-related books, is a board member of the Chile Pepper Institute at New Mexico State University, producer of the Fiery Foods and BBQ Show, therefore rightly earning the nickname “The Pope of Peppers”. His brand new book, The Complete Chile Pepper Book, is now available on Amazon, and you can visit his Fiery Foods and BBQ SuperSite for a vast wealth of spicy information.
Scott: The capsaicin found chile peppers and hot sauces can irritate parts of the body, such as the skin, eyes, mouth and tongue. As some people have claimed, can you actually get a blister from capsaicin contact?
Dave: Yes, it’s called contact dermatitis. Like with poison ivy, some people are more sensitive and some are even immune…
Weekly Firecast Podcast Episode #22 – Madison Chocolatiers West Interview, Plus Busting BBQ, Grilling and Meat Myths
Scott talks with Renee Rohrbach and Chef Ricky Sanders of The Madison Chocolatiers West, and talk about some of the unique, gourmet chocolates and confections that they create, including ones with trinidad scorpion chiles and ghost peppers, plus cover Scott’s favorite dessert product of 2012, the C3 Cinnamon Cayenne Caramel Sauce. Scott also tackles some of the most widespread BBQ, grilling and meat myths and gives the facts instead. Kelly’s Jelly Habanero Pepper Jelly is the review subject.