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BBQ&A

We ask BBQ experts – from restaurateurs to cookbook authors to bloggers to teachers and pitmasters – the questions that help you learn.

BBQ&A: Adam Lambert and Vinnie Delagrange, whole-animal butchers in Cleveland, on why the butcher-pitmaster...

If you start with the best ingredients, you’ll wind up with the best product, right? In BBQ, that starts with your meat, and more specifically, the source of your meat. Before opening Cleveland’s acclaimed new...

BBQ&A: ‘Queen of Southern BBQ’ dishes on vendors, profits and Bobby Flay

You could say Lee Ann Whippen is just like one of us: She started barbecuing with her dad in the backyard, moved to ribs for friends and family, even won a few contests and...

BBQ&A: Smoque’s Barry Sorkin shares his lessons learned

Barry Sorkin went into the barbecue business with his eyes wide open. As he took a leap of faith from a job in the IT field into the fire of opening a barbecue business in Chicago,...

BBQ&A: Historic BBQ’s John Gambill says don’t throw in the towel

Stop me if you’ve heard this one before: Two friends in rural country build their own pit and get pretty damn good at smoking meat. They want to take the next step and start...

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Latest News

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...