Sweet Vidalia Flavors of Summer Contesthttp://www.embersandflame.com/2013/05/17/sweet-vidalia-flavors-of-summer-contest/  I’m A Shed Hed Chicken Brinehttp://www.embersandflame.com/2013/05/17/im-a-shed-hed-chicken-brine/  Barbecue Crossroads by Robb Walsh and O. Rufus Lovetthttp://www.embersandflame.com/2013/05/16/barbecue-crossroads-by-robb-walsh/  Rick’s Picks! The Best Pickles In The Worldhttp://www.embersandflame.com/2013/05/14/ricks-picks-pickles/  Pecans: A Savor The South Cookbook by Kathleen Purvishttp://www.embersandflame.com/2013/05/13/pecans-a-savor-the-south-cookbook-by-kathleen-purvis/  Gordon Ramsay’s Home Cooking or Ultimate Cookery Coursehttp://www.embersandflame.com/2013/05/12/ramsays-home-cooking/  Huwa Reserve Steakburgers Hot Off The Griddlehttp://www.embersandflame.com/2013/05/11/huwa-reserve-steakburgers-hot-off-the-griddle/  Refurbishing My Cast Iron Griddlehttp://www.embersandflame.com/2013/05/10/refurbishing-my-cast-iron-griddle/ 
| Recently, I had the chance to write a few articles for the Vidalia Onion Committee’s Flavors of Summer website. The Flavors of Summer website has tips, recipes and other resources for whatever you have planned for your summertime outdoor recreation. Sweet Vidalia onions are a »» Continue reading »»
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|  | I recently reviewed a BBQ sauce from The Shed BBQ and Blues Joint in Ocean Springs, Mississippi. I rarely smoke or grill chicken without the skin. For me the skin adds a layer of flavor that is lacking when you strip it off. But having »» Continue reading »»
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|  | In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. B ooks! I love books. I use my Kindle all the time »» Continue reading »»
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| | The pickles are hand-packed and all natural, made in season with produce from local farmers. They bring innovation to a category that hasn’t seen much change in a long time. I made a big mistake a month or so ago. I stopped by the local »» Continue reading »»
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|  | “Show me a recipe with pecans, and I have to try it.” Attributing her own love of this American nut to the state of her birth─Georgia is the nation’s leader in growing pecans─and to the happy fact that her mother “hardly made a cookie, candy, »» Continue reading »»
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|  | Gordon Ramsay has been cooking in professional kitchens for over 25 years. He’s been taught by some of the best chefs in the world, and in turn he has taught some of the best. Now in this practical home cookery series he’s going to strip »» Continue reading »»
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|  | Cattle from the Huwa Family Ranch are started on grass and finished with a 100% vegetarian grain formula to produce some of the most tender, highly marbled and excellent tasting beef you’ve ever tried. Grains fed to Huwa Reserve cattle are grown right here on »» Continue reading »»
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|  | Take a look at the well used cast iron griddle above. Hundreds if not thousands of pancakes got cooked on that griddle. Some cooked on a propane camp stove and some over an open campfire. As a Scoutmaster for a Boy Scout troop I »» Continue reading »»
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