1. Sweet Vidalia Flavors of Summer Contest

    http://www.embersandflame.com/2013/05/17/sweet-vidalia-flavors-of-summer-contest/
  2. I’m A Shed Hed Chicken Brine

    http://www.embersandflame.com/2013/05/17/im-a-shed-hed-chicken-brine/
  3. Barbecue Crossroads by Robb Walsh and O. Rufus Lovett

    http://www.embersandflame.com/2013/05/16/barbecue-crossroads-by-robb-walsh/
  4. Rick’s Picks! The Best Pickles In The World

    http://www.embersandflame.com/2013/05/14/ricks-picks-pickles/
  5. Pecans: A Savor The South Cookbook by Kathleen Purvis

    http://www.embersandflame.com/2013/05/13/pecans-a-savor-the-south-cookbook-by-kathleen-purvis/
  6. Gordon Ramsay’s Home Cooking or Ultimate Cookery Course

    http://www.embersandflame.com/2013/05/12/ramsays-home-cooking/
  7. Huwa Reserve Steakburgers Hot Off The Griddle

    http://www.embersandflame.com/2013/05/11/huwa-reserve-steakburgers-hot-off-the-griddle/
  8. Refurbishing My Cast Iron Griddle

    http://www.embersandflame.com/2013/05/10/refurbishing-my-cast-iron-griddle/
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Sweet Vidalia Flavors of Summer Contest

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’m A Shed Hed Chicken Brine

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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Barbecue Crossroads by Robb Walsh and O. Rufus Lovett

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 »»


Rick’s Picks! The Best Pickles In The World

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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Pecans: A Savor The South Cookbook by Kathleen Purvis

“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’s Home Cooking or Ultimate Cookery Course

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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Huwa Reserve Steakburgers Hot Off The Griddle

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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Refurbishing My Cast Iron Griddle

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 »»