In three and a half hours you can smoke enough ribs and chicken parts to last months…
New Stories by Harald Zoschke
my good friend Harald Zoschke has posted two new articles of interest to chileheads and barbecuers…
Sausage Spectacular
Mike Stines writes: “One of my traditional favorites for the smoker, grill, summer get-togethers and tailgating parties is sausage. Whether it’s smoky Louisiana andouille, spicy Mexican chorizo, Texas hot links or German bratwurst, sausage is a perennial favorite on the grill. Food historians can’t document the start of sausage making but we know that the process began as a way … Read More
A Wonderful World of Barbecue
Everyone, in just about any country that cooks meat/fish/poultry/or game, at one time or another, barbecues…