The Deadline for Show Program advertising and all materials is now February 20 at midnight. There will be no more extensions.
Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use the program to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc.
A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
I’ve discovered that I can smoke two large slabs of St. Louis-style ribs and four large chicken breasts at the same time in about 3 to 4 hours. That beats the hell out of 16-hour briskets. Not that I have anything against briskets–it’s all about staying awake, and frankly that’s a pain in the ass when you’re a senior smoker like me.
Rick will demonstrate Taxi Stand Jerk Chicken at the Fiery Foods & BBQ Show.
I expect a lot of services from an insurance company–motorcycle, car, house, boat, Sharknado, just to name a few. I don’t ask them for barbecue advice, well, ever. My insurance agent could be the best rib smoker on the West Coast but I’d never know because our worlds don’t intersect that way. Still, Titan Insurance took it on themselves to put out this handy graphic guide to ‘cue styles around the country. Check it out.
For twenty-five years the National Fiery Foods & BBQ Show has been THE place to be if you are a chilehead or a BBQ fiend looking for the newest spicy fix.