Lampe has been a judge in several television cooking programs including the World Food Championships, Tailgate Warriors with Guy Fieri and American Grilled.
If you’ve just gotten a Big Green Egg or are contemplating a purchase, Lampe’s book is worth the $25 investment…
I’m certainly no domestic goddess, but I do have a few ideas for summer barbecue theme parties…
You can (and should) do an entire Thanksgiving spread via barbecue grill. We know because we did so; just read the whole story. One of the items in that tale was what Dr BBQ himself termed The Ultimate Turkey. That’s a real bold claim, even coming from one of the foremost experts in the world on barbecue. Here’s the recipe so you can try it and tell us if he’s right.
Dave and Dr BBQ go way back. Don’t believe me? Go look up all the stories Ray Lampe packed into Fiery Foods Central, like Dr. BBQ’s Halloween Feast. That’s where I shamelessly pilfered discovered this recipe for spiced cider.
With barbecue, much like with good sex, technique makes all the difference. Put the wrong thing in the wrong place at the wrong time and you end up with a bad taste in your mouth. Dr BBQ’s, Flavorize, hones in on a topic barbecuers spend years trying to perfect: the techniques for getting the best flavor into ‘cue. Not cooking itself (although there is plenty of that in the book), but the marinades, injections, brines, rubs, and glazes that bring great flavor to barbecue. I pinned down Ray “Dr BBQ” Lampe for a quick Q&A about the book. Here’s what he had to say.
Having grilled that screwy rabbit and his basket of eggs last week, barbecue season became official in the Masker house. April being the seasonal starting line for many of us ‘quers, it’s the perfect time to get back to basics as we launch the year’s summer of smoke and fire. With that in mind, here are three articles you may want to check out from our Supersite.