Barbecue Inferno

The only book published about hot & spicy barbecue, The Barbecue Inferno is the result of twenty years of experimentation by the ultimate experts on the subject. From smoking chiles to grilling vegetables with a kick, this is the book for chileheads who love barbecue. click here

North Carolina Barbecue Sauce

This is the thin, vinegar sauce in the tradition of Eastern North Carolina. For a rough idea of the Western sauce, add 1 cup catsup, 1 teaspoon Worcestershire sauce, and ½ teaspoon of cinnamon to this recipe. This is served over smoked pork in any form–sliced or pulled.

• 2 cups cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon crushed red pepper
• 3 teaspoons salt
• 1 ½ teaspoons ground cayenne chile
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground white pepper

El Pollo al Carbon

The concept of marinating chicken in a spicy fruit juice and then char-broiling originated in Mexico and is becoming quite popular throughout the Southwest. The chicken is served with warm corn tortillas, fresh salsa, and a side of pinto beans. Customers then remove the chicken from the bones, place it in the tortilla, top with salsa, and enjoy. Note: This recipe requires advance preparation.

• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tomatillos, husks removed, chopped
• ½ cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground habanero chile
• 2 small chickens, cut in half lengthwise
• Salsa of choice
• Corn tortillas