The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.
Chef Tom cooks up the famous bacon bite recipe from BBQ Brian Misko’s “Grilling with House of Q” cookbook. A slab of cured bacon, cut into large strips and smoked, and then direct grilled before being sliced into cubes. Delicious!
Jalapeño poppers are a favorite appetizer around here. We’re always looking for ways to tweak our poppers to make them new and exciting again, so when Steven Raichlen visited us and shared his bacon wrapped snow crab jalapeño poppers from his book Project Smoke, we couldn’t wait to share them with all of you!
If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get a hold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.
It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!