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The Chile Twister
Of all the appetizers I have done over the years, none of them have received the reviews and requests I get for more then the ABT (Atomic Buffalo Turds). I wrote an article for “Get Your Grill On” a couple of months ago on the preparation and techniques used to make these appetizers. Since that writing, I have had many individuals email me asking how to core the jalapeños for preparation. So, with that in mind, let me introduce you to “The Chile Twister.”
Before finding the Chile Twister, I painstakingly used a paring knife to core the jalapeños. This task took a long time and sometimes made the preparation time an all-day event. I had seen similar devices used by others who made their own, but for someone not as talented with metal as others are, this was not an option for me.
On my journey to find the perfect tool, I went to http://jalapenocafe.com/ and discovered the perfect tool to help make our favorite appetizer! The chile twister is used by slicing the top of the jalapeno off and then piercing the center with the triangle shaped end of the tool into the center and then using the “chile” handle; begin rotating the tool to make circles in the jalapeno.
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Posted by Chuck 
Posted in: Product Review 
No Comments » 
January 2008
Book Review: “The Legends of Texas Barbecue Cookbook”
For Christmas, I put several things on my wish list and, of course, at the top of this list were barbecue books related to the style of barbecue that I enjoy the most, “Texas Style Barbecue.” Having this in mind, I chose to review a book I feel has a unique feel and great recipes for both the beginner and the seasoned pro. This book has become my go-to book for many receipes and methods for cooking delicious BBQ. Legends of Texas Barbecue Cookbook, Recipes and Recollections from the Pit Bosses is written by Robb Walsh, a two-time winner of the James Beard Award, food critic and contributing author to numerous newspapers and magazines covering the subject of Texas food cusine.
What first catches your eye with this particular book is the cover. It has the look and feel of a book that I would expect to have found in my grandfather’s collection, tucked away with the pages dog-eared so you could easily find that one recipe or technique that you prize the most. When you examine this book, you are drawn to the pictures of some of the first Pitt Masters, events and culture of the true pioneers of barbecue. In my opinion, any barbecue enthusiasts would treasure this book simply because of the pictures alone.
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Posted by Chuck Posted in: Cookbooks, Recipes 1 Comment » January 2008
Review: Rod’s Rub Original
Today I’m reviewing Rod’s Rub Original.
Before testing, I visited Rod’s website to try and learn a little about the rub and about the creator himself. I enjoyed reading the history behind Rod’s Rub and learned quickly that we share a few things in common. First we both have careers in Law Enforcement, and second were both hockey fans. One difference? Rod played professional hockey for the Detroit Red Wings (I’ll forgive him - I’m a diehard Avalanche fan!). Read the rest of this article »
Posted by Chuck Posted in: Product Review No Comments » January 2008
