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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.

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...
Cold Spring Tavern

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...
Cali Comfort Tri-Tip

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...
southern smoke bbq

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...
Brian Misko's meat rub

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...
Stiles Switch BBQ

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...
ribs removing the membrance

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...
BBQ pit talk

Pit Talk: BBQ Industry News Roundup

Five of this week’s best trending BBQ business stories: The Legend behind Licketty’s BBQ at CenturyLink Field You didn’t buy your first smoker and open a restaurant and expect immediate success. You’ve spent an...
burning arrow up

More Evidence the BBQ Industry is Heating Up

Since barbecue as a style of cooking has been around since the invention of fire, it’s, well, hard to call it a trend. Barbecue restaurants have been a staple for homestyle offerings and a friendly...


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Latest News

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...

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...

Barbecue Star: Snow’s BBQ

If you follow the barbecue world at all, you probably can’t help but notice a place called Snow’s out of Lexington, TX, gets a...
Pink Butcher Paper

Butcher Paper: The Backdrop for BBQ

If you’ve traveled the country in search of the best barbecue, you’ve probably noticed a theme throughout many of the top spots. With its...

11 Must-Have Tools for the Proper Pitmaster

Butcher block The pitmaster’s desk. The larger the better. Plenty of room on the block is great for several reasons. Minimizing clutter and having room...
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