Frying Peppers Explained and How They Confuse Shoppers
An accessible guide to frying peppers clarifies why many look like Anaheim or poblano but are mild and not spicy. Farmers and educators discuss labeling, consumer confidence, and practical tips for cooking and identifying these small thin walled peppers.
MENTIONED IN THIS ARTICLE
Anaheim
Ers
Mark Lumpe
Wakarusa Valley
Lumpe
Nick Krug
Beer Can Chicken Brings Flavor to Grilled Dinners
Megan Stuke shares a grilling shift from beef and pork to chicken. She details cleaning a whole bird, drying thoroughly, rubbing with mayonnaise for a crispy exterior, then applying a flexible spice rub for a simple, tasty beer can chicken experience.
MENTIONED IN THIS ARTICLE
Lindsey
Beer Can Chicken Spice Rub Guide
A detailed aroma packed rub recipe for a whole chicken designed to coat the bird thoroughly and for use with a beer can. It covers spice mix components, quantity guidance about three quarters of a cup, and grill setup with medium heat and indirect grilling. The text also mentions using Lawrys Seasoned Salt for bulk flavor and suggests preparing coals to avoid direct heat under the chicken.
MENTIONED IN THIS ARTICLE
Lawry
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