The House of Windsor's Hot Biatch

Little Miss Mary, how does your Garden grow?

Shoulda called it the Renault PEPE

Barbecue is what made us human

"Our ancestors most probably dropped food in fire accidently. They would have found it was delicious and that set us off on a whole new direction." Of course, the meat must have been berbec.

Bacon explosion!

Preparing a bacon explosion "requires the minimum of culinary talent" and the ingredient list is short. It is made from two pounds of thick cut bacon, two pounds of Italian sausage, one jar of barbecue sauce, and one jar of barbecue rub/seasoning. Let's try it! What beer goes with it?

The Coanda dream car

Brazilian BBQ

At the Old Station Steakhouse, for example, the emphasis is on the Brazilian cuisine, but the founders have made a conscious effort to keep the signage in English and Portuguese and offer a buffet with a variety of American comfort food options. "And actually, a lot of the time, when the Americans come in and see the Brazilian barbeque, they end up liking it better," he [Early Barbosa] laughs. OK, I'm game. Does Barbosa know how to cook berbec?

Sheep’s head jelly

Singed sheep heads split in two are often eaten boiled with potatoes and turnips or alongside slátur, blood and liver pudding. However, some dislike facing the sheep they are dining on and prefer sheep’s head jelly, which is surprisingly tasty. Can't wait to try it. Anyone game for it?

Cooking calamari

..under the sea.

First BBQ, Romanian, Carrib or otherwise...

Since we seem to be on the topic of BBQ: Pepsi has another interpretation. It may have taken place in what is known as the present day geopolitical borders of Romania, though...

That quintessentially French tradition

Aahhh, the French... They've been barbecuing cars ever since Henrie-Marie Coanda invented the jet engine, and promptly proceeded to burn it. Right, Pepe? But, could it be, could it be, that there is some other factor at play here? Naahhh, this is Pepean MSM, you'll never hear about the elephant in the room from them. Only a vague hint about a regular form of expression for disenfranchised suburban youths.

The Universal Horror of the Veganaut

What to say? The Gods have a genuine sense of humor.

Roumanian pastrami

Of course, the word comes from the Romanian pastramă. This is a dish usually made out of salty, cured berbec (as in BBQ), or mutton. One can also grill pastrama (on the BBQ). I'm getting hungry.

Ratatouille a l'ail

Spicy field rat dishes with garlic thrown in have become particularly popular. Eat, JJ, eat!

A miracle on Planet Pepe

Porchetta heaven

JJ raves about this Italian bbq, so here is a video of how it looks. Methinks it's best eaten when it's cold outside.

La Russ: Summer Shashlik BBQ

Just another idea for that backyard grill. I'm gonna go get the ingredients and start preparation now for this evening. I'll be using boneless beef tips rather than straight mutton, though.

I've been told to accompany shashlik with white rice, butter, lemon juice, salt, pepper and parsley. Also uncooked cherry tomatoes and cucumber slices (with a light dill cream sauce) can refresh the palate in between juicy meat bites. I'll get pics up once it's created.

Battle of the Bacon Dog

Is this halal, or what?

Tikka masala, anyone?

Hindi has spiced the language with a masala of words long-since codified in its dictionaries: chit, guru, jungle, pajamas, pundit, sentry, shampoo, and thug.

Wait, wait, wait. How about barbeque? That's not Hindi. And, of course, tzuica. I had the apricot variety last evening (drank from a 1-liter plastic bottle), but still haven't fired up the Coanda BBQ this year. Time to start yet on the roast mutton?

An open-air cooking apparatus, usually charcoal burning, for grilling or spit-roasting meat or fish. The Barbeque method is of American origin, being associated with the legendary conquest of the West. It was subsequently adopted in Europe. The word probably comes form the Haitian "barbacoa," meaning grills, but some attribute its origin to the French "de la barbe a la queue" (from the beard to the tail), referring to the method of impaling the animal on the roasting spit. There may even be a connection with the French "barbaque" which comes from the Romanian "berbec" meaning roast mutton."

A new tack

"OK, now here's the deal. If ya'll don't vote for Hillary, I ain't leavin'," the former president said as he loudly downed a pulled pork barbeque sandwich, hush puppies, slaw and a jumbo iced tea in under 45 seconds. Sounds good to me.

Huck, Colbert, Texas & BBQ