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I'm an American ex-pat who will be visiting my native San Diego area in June, and I wonder where I can buy pinquito beans. The last time I was in California I had a he** of a time finding them. Any suggestions? Are they sold in supermarkets? My grandmother, who hailed from Santa María and lived...

Here we go, pigs' ears for four. Good, cheap eatin´. Ingredients: 2 pigs' ears 1 onion 1 sprig parsley Water Virgen olive oil Hot paprika, preferably the smoked Spanish kind. (If you only have sweet paprika, add some cayenne to it.) Kosher salt Instructions: Cover the ears, the onion and the...

While shopping in Portugal this summer, I came across a cut of beef which is new to me. It's called Picanha in Portuguese and, apparently, Rump Cover in English. It seems it's served on skewers in those Brazilian all-you-can eat restaurants known as Rodizios. I wasn't sure what it was, as it...

I sometimes take my pork butts out of the smoker early, put them on a tray, cover the top part with foil, and finish them in the oven. I've discovered that this method has a distinct advantage: it provides me with a delectable spread for my toast. It seems that the fat, as it is rendering...

I've been reading Chris's excellent "Brisket Selection & Preparation" section so I can tell my butcher exactly what I want. I live in Spain, and folks over here usually braise their briskets, so they usually arrive at the butcher's without the all-important fat cap. I'm going to have the...

I've discovered a new, simple and delicious way to bake potatoes that I discovered in Portugal. "Murro" means "punch" or "blow" in Portuguese, and that's exactly what you have to do to the spuds. Here's my version of the recipe: Take some good baking potatoes that are all more or less the same...

Have y'all got a favorite bar-b-que sauce? A friend of mine from Memphis gave me a bottle of "Dancing Pigs" Original Sauce a while back. I've gotta tell ya, this stuff is killer! By the way, I've tried my hand at many homemade sauces, and I must admit that I prefer the commercial ones hands...

The Iberian hog, descendent of sus mediterraneus, the wild boar that at one time roamed both shores of the Mediterranean, is the only remaining free-grazing hog in Europe. It's a unique breed that is now only to be found in the far south-west corner of the Iberian Peninsula. It possesses a...

Ingredients: 1/2 cup onion, chopped 2 cloves garlic, minced 1 tbsp olive oil 1/2 cup carrots, chopped 1/8 cup water 12 habaneros, stemmed but not seeded, chopped 1/2 cup white vinegar 1/4 cup lime juice ------------------------------------------------- Saut? onions and garlic in oil over...

Rossejat means ?golden? in the Valencian language. It?s imperative that you make this rice with a good, strong broth. It?s traditionally made in the oven with broth and leftover ingredients from a typical Spanish cocido , but I make in on top of the stove, or over a wood fire, and I use...

Do any of you ever smoke ham hocks? I find the ones commercially available to be rather insipid and lacking in that big smokey flavor I crave when I whip up a batch of beans or turnip greens, so I put four of them into the WSM the other day--no brine, no rub--and smoked them for about nine hours...

This is based on the classic of French cuisine. It was invented in the markets by the wine merchants using their own wines. The original French version uses marrow as a main ingredient and doesn't use nearly as much garlic. This version is the one that has been popular in New Orleans for many...

I found this on the California Barbecue Society site. It involves first searing the meat over high heat in a cast iron pan and then finishing it off on the grill. I've got four thick steaks marinating in the frig., and I'm going grill them this weekend. Have any of you tried it? The marinade...

I often wonder if it would do my lawn and plants any good to sprinkle some of my charcoal ash over them. Any knowledgable gardeners out there?

My WSM's protective cover has disappeared. I suppose it blew away with the wind during a recent storm. Where could I order a replacement for it on the Internet? Thanks. J.L.

Some old friends from my wife's village just stopped by loaded with gifts: chorizo, an Iberian pork butt, homemade olives, lemons and red and green peppers from the garden...But the best part was when they pulled out a little bag that their son, who lives in Memphis, brought for me the last time...

Here's a recipe for neckbones and rice. Now that's good cheap eatin'! It comes from Junior's Juke Joint, a great web site for blues lovers, one of my favorite places on the Net. Neck Bones 'n' Rice

2 small Sweet potatoes -- 3/4 pound 1 medium Russet potatoes -- baking type 1/2 cup Butter 1 cup Brown sugar -- packed 1/2 teaspoon Nutmeg; fresh -- grated 3 large Eggs -- beaten 1 1/4 cups...

This summer I discovered an interesting product at my local grocery store: big, thick matches that are specially made for starting charcoal and wood fires. You simply light one and place it on top of a full charcoal ring. I wait till a few pieces of lump are lit and then assemble the WSM and add...

Found this one while looking for mojo recipes. Now, where to get a fresh rattlesnake...? Grilled Rattlesnake with Mojo Criollo Mojo Criollo (Makes 1 cup) 1/3 cup olive oil 6 to 8 cloves garlic, thinly sliced or minced 2/3 cup fresh sour orange juice or lime juice 1/2 teaspoon ground cumin...