Duke’s, the premium southern brand that has set the bold standard of mayonnaise since 1917, announces the launch of a new Duke’s Southern Sauce flavor – Carolina Vinegar BBQ.
A Primer On Using An Electric Smoker
There is an alternative to offset wood burning pits and pellet cookers… an electric smoker…
Project Smoke… Another Great Book by Stephen Raichlen
In his latest tome, Raichlen defines his seven steps to what he calls “smoking nirvana”…
Review of “Meathead”–Barbecue with a Dash of Science
If you enjoy succulent meals from your grill or smoker and would like to know what’s the science behind the cooking Meathead: The Science of Great Barbecue and Grilling is a book you want to have…
Mike Stines 2016 BBQ Sauce: Sweet & Spicy
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
Barbecue 101: Rubs, Sauces, and Marinades Overview
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs–wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.
Little Bar Double R Sauce and Rub
Little Bar Double R’s Campfire Rub really lived up to its name for me. The company’s display at this year’s Fiery Foods Show was a huge hit. When they gave us a sample of the rub and a bottle of their Grand Teton BBQ Sauce to review I was eager to get started.