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Tag Archives: barbecue
It’s been a while since I published my list of factors I consider in rating barbecue, and we’ve got a bunch of new readers, so let’s take a fresh look. Especially because I will be in Austin over Memorial Day … Continue reading
Since my exploration of Cornell Chicken I have had the good fortune to eat at the original Brooks Barbecue in Oneonta, NY. This is truly a temple of cuisine—winner of a James Beard Award for excellence in a regional restaurant—and … Continue reading
One tends to act like a deer in the headlights when one finally gets to the front of the line at Snow’s, but it’s much more than brisket and ribs. Here are few more memories from last weekend’s visit.
Another transcendent visit to Snow’s on a rainy Saturday, with my brother in law and his neophyte guests who had never had this experience before. They first wondered why you would get up early and drive 75 minutes to Lexington, … Continue reading
I did not realize until I found this article that shishitos and padrons are two different varieties. Both have just enough heat to be interesting. Shishitos are pointy and slim while padrons are more bell-shaped. Shishitos are also much easier … Continue reading
Although I am very judgmental about barbecue, I had never officially judged a barbecue event until last Saturday, when I got to give my opinion on chicken, ribs, brisket and pulled pork at the Troy Pig Out thanks to an … Continue reading
Those street vendors know what they’re doing. The intense heat of the grill causes the corn kernels to caramelize. You know it’s hot enough when they start to make a cracking noise, like popcorn. Serves 4-8. Ingredients: 4 ears good … Continue reading
Of the hundreds of products I tasted at last month’s Winter Fancy Food Show, Jake’s Famous barbecue sauces really stood out. His Asian-inspired Blue Oak reminded me of the complex espresso sauce provided at the legendary Franklin’s in Austin. It … Continue reading
Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading
This is the tasty “barbecue” chicken served at church socials throughout the Northeast U.S. Recipe makes enough to marinade and grill two whole chickens; if making just one chicken (or equivalent in pieces) you can refrigerate the leftover marinade (before … Continue reading