Blog Articles (Page 22)
Grilling Wings Missouri-Style
What’s that? Do you mean haven’t tried chicken wing drumettes and flats “Missouri-style”? If you’re unfamiliar with this tiny little live-fire recipe twist on grilling these popular poultry pieces, it simply combines the best of grilling (hot and fast cooking) and true outdoor barbecuing (low n’ slow with a touch of wood smoke). The results are spectacular! And if you’re unlearned about grilling wings, period, and are just used to frying them indoors, you’re missing quite a treat. The great…
Basic Chili Powder Recipe
The secret to any great chili starts with an awesome basic chili powder recipe. A chili powder spice blend can be theoretically used to flavor up many different things (try mixing it in with some cuts of steak or chicken the next time you make burritos or fajitas!), but of course, its main usage will always be a good bowl of chili con carne. Pitmaster Jack Waiboer of GrateTV recently asked me for an all-around good recipe for chili powder,…
23 BBQ and Grilling Tips and Tricks You Need to Know
It doesn’t matter if it’s Memorial Day, the Fourth of July, or in the thick of a blizzard-plagued winter…Millions of meat lovers across North America are now venturing outdoors to grill succulent pork, beef, chicken, and other delicious types of animal flesh. Mmmmm! The following is a list of handy tips to ensure your grilling and BBQ successes. BBQ and Grilling Tips and Tricks 1. Wash everything after handling raw meat, and don’t reuse the plate that you used for…
Homemade Nacho Cheese Queso Sauce Recipe
I love me some nacho cheese. The ooey, gooey, liquid nacho queso sauce you commonly find in fast food Mexican restaurants, at concession stands and snack bars, and on your grocery store shelves are a guilty pleasure of mine, but I recently found that you can create a much better nacho cheese product at home. So here is my nacho cheese sauce recipe. The consistency of this nacho queso will be a tiny bit more “stringy” and “stretchy” like melted…
Scott’s Ultimate, Number One, Primary Chili Recipe
Love in a pot…my personal, go-to chili recipe! Here is comes. After several years of a baffling absence, I’ve finally decided to make public my very own, “top-secret”, personal, Roberts-family chili recipe. This is the delicious, spicy, hearty, chunky, “go-to” chili that I developed several years ago, and it is the chili I make on a regular basis throughout the year. Well, just to clarify, there’s probably nothing too secretive about my ultimate, number one, primary chili recipe. I haven’t been…
Review – Chick-Fil-A’s Spicy Chicken Sandwich
Chick-Fil-A’s Spicy Chicken Sandwich It all started with viral marketing. I don’t remember where I first heard of this online – Twitter, perhaps? Word spread and I was lucky enough to get caught in the knowledge flow. Don’t you hate it when some time-sensitive promotion gets out and you don’t hear about it until it’s over? Thankfully I caught wind of it and was able to take advantage of it. In a nutshell, the operation was carried out like this:…
Spicy Jambalaya Recipe
If you love it spicy, this Spicy Jambalaya Recipe will definitely leave you smiling! This one uses one of my favorite hot sauces, Intensity Academy‘s Hot Cubed, but if it’s too bold for you then, cut down on the amount of sauce you use by half. Ingredients: 2 packages (28 oz) of pre-cooked smoked Polish sausage (you can substitute andouille or chorizo sausage if you wish) 3 chicken breasts, chopped into small thumbnail-sized pieces 1 cup pre-cooked shrimp 2 cups…
My Visit to the Taco Bell Test Kitchen and Volcano Menu Review
This week I was fortunate enough to be asked by Taco Bell (along with several other national food bloggers and writers) to get an in-depth look at the company’s expanding Volcano Menu, which features the delicious new Lava Sauce. Taco bell flew me out to their corporate headquarters in Irvine, California to visit their Test Kitchen and talk to the food innovators who created the Volcano line, sample the spicy wares, and even create my own custom menu item. A…
Ultimate Guide to Drying Hot Chile Peppers
Why Dry Hot Peppers? The main reason to learn how to dry hot peppers is simply to enable you to keep them for a long time. Peppers can last for several days to a few weeks at room temperature or in the refrigerator before they start to rot. Freezing peppers, if done right, can make them last several months, but the thawing process can be a tricky one where often you’re left with overly soft and mushy chiles. Dried chiles…
Scoville Scale
RETURNING SOON! Although it’s often been copied on other websites, the original Scoville Heat Scale Chart for Chile Peppers and Hot Sauces debuted on ScottRobertsWeb.com back in 2006. Good news…it is returning! The original, biggest, and best Scoville Scale Chart on the web is currently under construction and will be back, better than ever, in December 2019! Stay tuned, and thanks for your patience.