May 2008

Features

Smokin’ Ace
By JJ Goode
How does Adam Perry Lang, the maverick pit master from Manhattan, do it? His tips and techniques, plus recipes for you to try at home

The Jack
By Sarah B. Gilliam
Behind the scenes and up close and personal at the big daddy of barbecue cookoffs, the Jack Daniel’s Invitational

Red All Over
By Sarah DiGregorio
Discover the quintessential California ’cue, Santa Maria–style. Plus, bonus vacation guide: where to stay, eat and drink

Bring on the Sun, Bring on the Spice
By the Chile Pepper team
This June, ZestFest lands in Miami for the very first time. Meet some of the pros who’ll show you a hot time on the chef’s stage

The Sticky on Glazes
By Jim Tarantino
Get the know-how on glazes—the easiest way to add a ton of flavor to grilled favorites

Mystery Meat
By Marlene Shyer
How one little BBQ place in Arkansas became a big sauce phenomenon

Be Your Guest
By Jane Butel
Our Southwest entertaining expert shows how to throw a grill party that’s fun for all, from apps to dessert

Departments

Editor’s Letter

Letters

Hot Flashes
Barbecuing with Ben Roethlisberger; tricking out the mixer, chile-style; picking more than a peck of peppers at Open Fields, and more

Pepper Patch
A how-to guide to home-smoked chiles. Our expert makes it easy

Salsa Scoop
The most delicious bean salsas to buy, and a creatively zesty one to try at home

Hot off the Press
The best new books to get you grilling, plus spiced-up recipes
to prepare over the flames

Hot Commodity
The best part about barbecue season? The food. The second-best part? The gadgets, of course. Check out our favorite new toys

Zest Express
Kabobs are lightning-quick, versatile and zesty—so fire up the grill and break out the skewers

‘Cue and A
Rounding up the very best international barbecue recipes, from South Africa to the U.K.

Chile Lite
’Cue isn’t just about hamburgers and ribs—try these sophisticated grilled menu ideas for a weekend treat

High Spirits
Gin gets a pick-me-up. Plus, why not spice your ice?

Wine Words
Don’t call it pink wine—it’s rosé. And don’t laugh, because it goes perfectly with barbecue

International Chili Society
Guest columnist Michael “Mad Mike” Freedman shows us how it’s done

Details and Ingredients

Just Desserts
Strawberries and cream get the zesty treatment

Recipe Index

Global Chile