2012 'Cue Awards Welcome to 'Cue Country. Down here, barbecue is a ritual, a celebration, a testament to all that's right. In our first-ever 'Cue Awards, we salute the people, places, and recipes that keep our home fires burning more Night of the Living Bar-B-Q Sauce Kansas City, KS. For chipotle fans: fiery yet sweet; $4. oklahomajoesbbq.com
The Southern Living Pulled Pork Sandwich Photo: Jennifer Davick Click to Enlarge Reader's Picks: You voted on Facebook (and were pretty nice to each other).
The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook.
NEBS “World Champion” Cooking School NEBS is proud to announce the World Champion Cooking School that will be held on May 4th and 5th at the Maynard Rod and Gun Club in Maynard, MA. The class will feature Bill Gillespie, Pit Boss of the 2011 Jack Daniels World Invitational BBQ grand champion Smokin’ Hoggz of Abington, MA. In addition to their world championship, Smokin Hoggz has won multiple BBQ competitions all across the Northeast region. Bill will serve as lead instructor of this hands on, two day class along with championship cooking teams that include The Bastey Boys (featured on the next BBQ Pitmasters TV Series), Yabba Dabba Que!, Meat @ Slims Competitive Cooking Team, Insane Swine BBQ and other special guest instructors.
KCBS teams are known for cooking some of the best barbeque in the world, but it takes a dedicated team of judges to decide which is truly the best-of-the-best. Being a Certified Barbeque Judge (CBJ) means more than just getting to taste award-winning barbeque - and deciding which barbeque wins those awards. It's about representing and spreading the message of KCBS, which is to promote America's cuisine - barbeque. To become a CBJ, just attend one of the hundreds of classes conducted by KCBS every year throughout the country.
Grills are better on wheels — and we're not talking about those flimsy things on the side of your stack. Brennwagen Grills (€500-€4,400; roughly $725-$6,300) sport thick, sturdy wheels on all four corners, as well as a handle for easy pulling and a host of high-end features like fully isolated drawers for meat and drinks, stainless steel construction, integrated thermometers, drum brakes, and height-adjustable grill units. It's German engineering at its tastiest. <p style="text-align:right;color:#A8A8A8"></p>
Bennett Chinn, Owner of When Pigs Fly and C2 Catering Born in Atlanta, Georgia in 1969, his mother was born in Memphis, TN and his grandparents are from Louisiana, so Bennett's love of Southern food is in is his blood. His Southern heritage has inspired him to open a restaurant in Sharon CT to offer a variety of traditional Southern dishes including the famous style barbequed meats. As a young man, he traveled in Europe for a year. His exposure to a variety of foods began his love of the culinary arts.
I have attended cooking classes and retreats throughout the US and Europe but have never experienced anything like BBQ University… Larry Olmsted, contributor to Forbes and 2012 BBQ U graduate Greek mythology tells us Prometheus stole fire from the gods and gave it to humankind. We’ve been trying to up our game at the grill ever since. Enter Steven Raichlen—an international authority on live-fire cooking and author of eight award winning, bestselling barbecue books (including The Barbecue Bible and How to Grill ) and host of the popular PBS series Primal Grill and Barbecue University . For two decades, Raichlen has immersed himself in the world’s barbecue cultures with the zeal of an anthropologist—recording recipes, documenting techniques, and interviewing barbecue’s top experts on six continents.
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The modern method of smoking foods has evolved from a process of preserving. Long before refrigerators and chemical preservatives, smoke was used to extend the shelf life of food, particularly meat. Now days smoking, as it relates to barbecue is so much more. Smoking adds flavor, it tenderizes, and it turns some of the worst cuts of meat into a wonderful meal. Most people know about smoked ham, bacon or fish. In the world of traditional barbecue, whether it is Texas or North Carolina, smoking means something else.
Andrew Testa for The New York Times A metal sheet is placed over the pit to make an outdoor oven for cooking pork. Grilling has become rather polite and civilized, turning the steaks with a glass of white in hand.
Andrew Testa for The New York Times The meat is ready for carving. 6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley) 3 garlic cloves, finely chopped 3/4 cup brown sugar
La brasa ..an age old art V ictor Arguinzoniz embraces the grill, or ‘la brasa’ as it is locally known as his workhorse, evoking his earliest memories of food cooked simply over an open-fire.