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CULINARY
The iconic flavors, tried-and-true (and new) techniques and creative recipes you need for smoky, saucy, stick-to-your-ribs success.
Discovering trendy, cost-effective and just plain awesome cuts of pork
Here’s what you may be missing: underutilized pork cheeks, belly, collar, neck, fresh ham leg, ear and more present major opportunities for your menu and for your margins.
There's more to pork in BBQ than...
Netflix and Grill: 7 suggested docs and films for pitmasters’ day off
Anthony Bourdain: Parts Unknown
The O.G. culinary bad boy is still at it: eating delicious food around the world and blending in with the locals in his own charming way. Check him out in episodes...
Beyond Brisket: Opportunities in Beef
Pit masters across the country are being invited to “think outside the pig” and explore more options in beef.
The team at Certified Angus Beef Brand, in Wooster, Ohio, has been hard at work at...
8 reasons why Santa Maria BBQ is next-level
Take a closer look at Santa Maria barbecue, and you’ll find that there are a few things that set it apart—and make it pretty awesome. To get a true picture, we spoke with California...
How to Smoke Tri-Tip Like They Do in Santa Maria
Tri-tip, a portion of the bottom sirloin butt, got its start as a useless piece of meat that was often ground into hamburger. But the lean cut, when sliced properly, is very tender, has...
Tri-Tip Putting California BBQ Scene In Spotlight
The climate and the coastline aren’t the only things that separate California from the rest of the country. California’s BBQ style is also emerging as something different and not to be missed. And the...
BBQ Star: Southern Smoke BBQ
A little shack in a one-stoplight town, Southern Smoke BBQ in Garland, NC, has become a barbecue destination. The meat of the business is Eastern North Carolina-style BBQ, but it’s the unexpected creativity on...
Rub the Right Way: Do’s & Don’ts for Amazing Dry Spice Rubs
Spice rubs matter so much because—after choosing the type of protein and the cut—the rub is the pitmaster’s first chance to make contact with the meat, to actively alter the entire flavor experience.
The key...
BBQ Star: Stiles Switch BBQ & Brew Stands Apart in Austin
It used to be that if you were in Austin and wanted good Texas barbecue—fatty, crusty brisket, drool-worthy ribs and sausage—you had to gas up your truck and head to one of the surrounding...
Is it insane to keep the membrane?
When it comes to prepping ribs, the consensus seems to be: take it off! Referring of course to the membrane, that layer that most consider an obstacle to tender, flavorful ribs.
Picturing a slab of...
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Latest News
Hottest BBQ Trends
What’s New in BBQ?
While BBQ is rooted in tradition, pitmasters are continuously coming up with new ways to...
Diversifying operations is key to surviving winter
Bogart’s Smoke House has weathered six Midwestern winters. That’s no small feat in the increasingly crowded field that is the St. Louis BBQ game.
Business...
Brew and ‘Cue: Lessons to live by from Fat Head’s Matt Cole
The brewmaster-turned-pitmaster talks about research and development, the learning curve from one smoker to another, expanding the business, the addictive nature of barbecue and...
Discovering trendy, cost-effective and just plain awesome cuts of pork
Here’s what you may be missing: underutilized pork cheeks, belly, collar, neck, fresh ham leg, ear and more present major opportunities for your menu...
Netflix and Grill: 7 suggested docs and films for pitmasters’ day off
Anthony Bourdain: Parts Unknown
The O.G. culinary bad boy is still at it: eating delicious food around the world and blending in with the locals...
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