“I wanted to let you know about my newest project as the BBQ Instructor (some say Professor) on the Grill Master University web site,” says well-known barbecue expert Rick Browne.
Texas BBQ: Small Town to Downtown
In his new collection of photos, Small Town to Downtown, McSpadden pays homage to the new urban barbecue scene.
KCBS Announces Inaugural World Championship Barbeque Contest
The Kansas City Barbeque Society (KCBS) today announced its plans to host a world championship barbeque competition.
Z Grills Ships Out its Newest E-Series Grills
Both models are available for shipping with complimentary pellets on the Z Grills website.
Cook-To-Temperature vs. Cook-To-Time
I believe that cooking-to-temperature rather than old-fashioned, cooking-to-time is a much better way of grilling, smoking and barbecuing.
Bill Gillespie’s Latest Grilling Book
Champion pitmaster Bill Gillespie is back with his third book, and this time around, he’s giving readers a thorough but easy-to-follow roadmap to use on their journey to master charcoal cookery.
How the French “Barbecue,” 1877
Returning to the grilling apparatus, we shall possibly surprise many by avowing that, in our opinion, the French beat us as much in this respect as in many others.