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BBQ

Editor’s Note:   Creator of our turkey recipe, Bob Trudnak is a professional BBQ cook. He runs a catering business and markets BBQ-related products through his company BBQ Guru.
By Dan Clarke February 3, 2016 - Combining hot sauce and stout seemed like an idea that would be suggested by a man who’d been drinking. Perhaps drinking a lot. Putting together elements which are wonderful on their own doesn’t necessarily yield a whole that would be greater than the sum of its parts. Still, a stout from Rogue Ales infused with Sriracha Hot Sauce, bizarre as it sounded, was such an intriguing prospect that I decided to try it (I was sober at the time). The brewery says that “Sriracha Hot Stout shines when paired with food and when…
Sutter Home Family Vineyards has announced that Erin Evenson of Brooklyn, N.Y. is the winner of their latest Build a Better Burger Contest. Though the finals in the competition were held the weekend of May 18 and 19, 2013, earlier rounds of the competition actually began last summer and the sponsor considers the most recent finals the conclusion of the 2012 contest.. Evenson took the $100,000 grand prize for her 7 Train Caramelized Green Curry Burger. She wowed the judges with her creative burger featuring sweet and spicy green-curry glaze, salty pancetta, creamy minted basil aioli, roasted cashews, and watercress…
  Editor's note: Many of our readers may be familiar with Chef Rick Bayless from his cookbooks and long-running PBS television program, Mexico: One Plate at a Time. He and his wife Deann lived in Mexico from 1980-86 and opened their first restaurant, the Frontera Grill, on North Clark Street in Chicago in 1987. In town for the National Restaurant Association convention some years ago, we met Rick after enjoying a wonderful meal at his recently-opened companion restaurant, Topolobampo. He seemed as genuine and friendly then as he does on his television shows. An acknowledged authority on cuisines of Mexico,…
by Dan Clarke Robert's ducks, ready for the grill. Robert Tabarez' project of the year was the construction of a covered backyard kitchen at his home in Davis. He did most of the work himself and on completion invited a few friends over to celebrate. We had talked food and wine often enough for me to know that Robert knew his way around a kitchen—be it indoors or outdoors. Barbecued ribs and duck? I'm in! That our friend Les Lederer was bringing wines from his cellar made the invitation even more appealing. Open-air, but with a roof for sun (and,…
By Dan Clarke Though I didn’t get to Chicago until I was in my 40’s, I had looked forward to the visit for a long time. My presumptions about the city came in part from grade school teachers. Most of these women in the bulky black habits were from the Chicago area. They did a fine job imparting the basics of our education, but they also told us about the Bears, the Cubs, Wrigley Field and El trains—all topics more interesting to most of us than the Beatitudes, Sorrowful Mysteries and diagramming of sentences. I remember one spring day when…