The Hot Line - Newsletter
Fall is fast approaching. The best part of fall are all of the delicious foods! The pumpkin and apple everything that starts cropping up across the country in just about every fast food joint you can find. As familiar as you may be with eating apples, there are some facts you probably don't know. While you're at it check out our recipe for Pork Tenderloin with Cooked Onions & Apples.
Ah, surf and turf – the epitome of fancy feasts the world ‘round. The dish combines both surf, and turf, as the name suggests, and is still popular, despite peaking in the 1960’s and ‘70’s as a Mad Men-esque meal that – to this day – puts a tuna casserole to shame.
If you're a camper, a wood firepit owner, or just plain love cooking over an open fire, then you gotta have a pie iron.
Great for all of those ooey gooey treats that would make a mess of the fire, a pie iron expands your campfire cooking abilities.
Pick one up for the long weekend and make some yummy treats.
This month we’re chatting about booze and barbecue. Take that however you want: maybe cooking with liquor, pairing drinks with barbecue. You choose.
This edition touches on some products that are ready to roll. Find out why a portable barbecue and a rotisserie can improve your quality of grill life.
Welcome to the Year of the Duck. Or, no, it’s the Year of the Monkey, isn’t it? We don’t know. Either way, we’re going to call it the Year of the Duck because duck is damn delicious and we’re not all that interested in cooking up a monkey loin. Or breast. Or whatever it is one would cook on a monkey.
Sign Up For The Hot Line Now that the holiday season is in full swing, it’s a good time to make a game plan for your gut. In between the turkey, ham, stuffing, bread, casseroles, potatoes (mashed, boiled, baked, or roasted), gravy, roasts, brunches, cheese balls, Brussels sprouts, cranberry sauce, tarte tatin, gratin, cookies, cakes, and whatever the hell else you eat during this glorious time of year, you must also make room for pie. You will be redirected to the newsletter automatically in a few seconds. If not, please click here