Home Featured

Featured

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 being just as proud of his barbecue as he is...

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...

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 for your cuts as you go is a bonus for...

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...
Billy Sims BBQ

Billy Sims Continues to Up His Game + 5 More New Openings

Fast-casual BBQ is not to be taken lightly, as evidenced by the rapid expansion of several franchises, including former Heisman Trophy winner Billy Sims’ barbecue hotspots. The first overall pick for the Detroit Lions in...
Mission BBQ charity

BBQ Restaurants Pride Themselves on Giving Back

Take great communal food that can be served en masse, add a segment of restaurateurs who are deeply passionate about their meals and their community, and you can start to get some real momentum...
Smokin' Hot BBQ

Capture Customers Who Literally Can’t Eat Anywhere Else

When you’re putting together the menu for your barbecue restaurant, your focusing on all the different meats, rubs, sauces and cooking styles that you love the most. You’re adding your own special ingredients and...
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...
- Advertisement -

Latest News

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...
Billy Sims BBQ

Billy Sims Continues to Up His Game + 5 More New Openings

Fast-casual BBQ is not to be taken lightly, as evidenced by the rapid expansion of several franchises, including former Heisman Trophy winner Billy Sims’...

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...
Mission BBQ charity

BBQ Restaurants Pride Themselves on Giving Back

Take great communal food that can be served en masse, add a segment of restaurateurs who are deeply passionate about their meals and their...

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...