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.
Recipe from Rick Browne
Chunky or smooth? Your choice. You could also use cashew, almond, or any other nut butter in this recipe.
Dr. BBQ’s Recipe for His Demo at the Show
The sauce is great on these chops but would go well on just about any grilled protein.
Highlights of the Upcoming 30th Show
Here’s an advance look at what’s going on, with links to more information.
Guest Chef Rick Browne
As one of only 26 people in the country with a Ph.B. from the Kansas City Barbecue Society, has been a caterer for over two decades.