Irish Whiskey Barrel smoking chips are literally made from barrels that were once used to age Irish whiskey. The oak wood from the barrel staves is cut up, bagged, and sold to BBQ fans. You can buy the wood in the form of sawdust, chips, or big chunks of the…
You figure you’re doing the right thing by diligently cleaning your greasy grill before cooking dinner on it. But then, along come the hospital horror stories about sharp steel bristles falling off your grill brush–and ending up in your dinner guest’s throats, stomachs and guts. It’s not hard to imagine–my…
Dear Friends: On December 31, my entire family (including Frances, the Basset Hound) will embark on a one-way flight to Europe. After toasting the “Happy New Year” aloft, we will land in Paris, hop a flight to Dublin, rent a van, and drive to Ballyvaughn on the West Coast of…
The perfect Father’s Day gift: The new revised 2nd Edition of Legends of Texas Barbecue Cookbook is here! The new edition includes 32 new recipes and new info on legendary pitmasters like the late great Joe Burney! There’s also lots of new photos of Community Barbecues in Texas.
ARLINGTON, Va. (February 23, 2016) — The Hearth, Patio & Barbecue Association (HPBA) and Casual Living magazine are pleased to announce Stan Hays as this year’s winner of the Donna H. Myers Barbecue Leadership Award. Stan is co-founder and CEO of Operation BBQ Relief, a disaster relief organization that has…
The official release date of Aaron Franklin’s new barbecue book, Franklin Barbecue: A Meat Smoking Manifesto, is tommorrow, April 7. Reading a new cookbook often sends me running to the kitchen to try out an intriguing recipe. Aaron Franklin has no use for recipes and there aren’t any to be…
Cat Springs Agricultural Society has been holding a community barbecue out back behind the German dance hall for over 150 years. This is the oldest barbecue tradition in Texas. Here’s a message from Marilyn at Cat Springs Dance Hall for those who may want to come and take photos before…
There are several community barbecues that take place in April and a few more in May. The Father’s Day BBQ in Millheim is my favorite–although I have many more to check out! The oldest barbecue tradition in America, the community barbecue, continues largely unnoticed in churches, clubs and lodge halls….
I went to Ronnie Killen’s place yesterday. Got a 4-meat plate with brisket, beef ribs, pork ribs and sausage with creamed corn and baked beans on the side, they definitely know how to make their corn, they follow the recipes provided at First American. If you ask for slices from the…
