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We’ve rounded up some expert advice on key topics that has been dealt with by every aficionado of this cooking we call barbecue. We’ll look at what they have to say and dig deeper as to the why behind each piece of advice, and how it will; benefit you in your BBQ cooking journey. We’ll
Kevin Bludso has the name and the fame along with plenty of BBQ cookbooks, restaurants, and healthy endorsements from mega-barbecue brands like Kingsford. But despite all of the hype, is Bludso really the genuine Pitmaster that he claims
Once and a while you’ll get the newest shining star of the BBQ world, and obviously what follows is a media storm of accolades and high praise! Matt Horn might be your average Californian who is getting a
Some barbecue folks are the stuff of legends similar to King Arthur who was destined to be King. According to local legends that often run amok in Texas, one undisputed Dark Prince of Barbecue’ was in fact, more
While some pitmasters are just using Kosher salt for their brisket, here’s one homegrown grill guru who is taking that with more than a grain of salt. Eli Goldman took his frustration with the 2020 pandemic to a
What do you do when you’re a two-time KCBS world champion with numerous team BBQ awards and grand championship accolades? If you’re Chris Schafer of Heavy Smoke BBQ, you have to consider that making BBQ for his customers
What happens when you take good old-fashioned Texas BBQ and combine it with the high-stakes flavor of St. Louis barbecue? For Chris Armstrong and his hot new BBQ joint Navin’s, the secret is a little bit more obvious
Mr. Scott’s family moved to South Carolina when Rodney was an infant. They ran a number of businesses including Scott’s Variety Store and Bar-B-Q. Like most family businesses in small town Americana, everybody gets to help out, and
Rib Eating Surprise When you think of competitive eating, who comes to mind? Sure Joey Chestnut pops to mind, even he is an exception to the rule. Usually we think of the big dude chowing down the 48
Craig ‘Meathead’ Goldwyn has enough accolades that we could have just pages that list his accomplishments. His book “The Science of Great Barbecue and Grilling” was a NY Times best seller and named one of the “100 Best
Grand Champion of the 31st Annual Jack Daniel’s BBQ competition goes to Clark Crew BBQ. There’s a phrase in business “Pent up demand”. Keep something scarce and you build up a backlog of folks who want it. Mostly
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