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RECIPES

Original recipes shared with bbqindustry.com by barbecue chefs and barbecue experts specifically tailored for barbecue restaurant owners and operators.

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...
Sprecker Rootbeer BBQ Sauce

Rootbeer BBQ Sauce

Dax Schaefer is a research and development chef for the spice company Asenzya. What’s more, he’s a trend tracker, dispatched all over the country to find the tastiest food trends out there. His favorite culinary road...
Pork rub

Pork Ribs Rub

BBQ Brian Misko and his award-winning House of Q barbecue competition team are the force behind a family-run business of the same name that brings sauces, rubs and more to the public, drawing on...
smoked pickled onions

Big Poppa Smokers’ Smoked Pickled Onions

Big Poppa Smokers was founded in 2009 and in just seven short years has become a world-class competition team that was featured on TLC’s BBQ Pitmasters, which helped them land a deal with BJ's...
spice rub ingredients

Mike Mills’ Magic Dust Spice Rub

Living legend pitmaster Mike Mills of Murphysboro’s 17th St. Bar & Grill has been quoted as saying “Life’s too short for a half rack.” He also says that his famous Magic Dust goes great...
Lemon Vinaigrette Slaw

Lemon Vinaigrette Slaw

At Stiles Switch BBQ and Brew in Austin, TX, flavorful, elevated side dishes are a big time differentiator. This coleslaw is a perennial favorite because of its fresh, zippy taste and unbeatable crunch factor....
Toasted Marshmallows from Red's True Barbecue.

Red’s True Barbecue’s Toasted Marshmallows

Red’s True Barbecue might sound like it makes its home in the hills of Central Texas. In actuality, Red’s has eight locations across England, in cities such as Liverpool, Manchester, New Castle, Nottingham and...
North Carolina Pork Belly and Sweet Potato Hash

North Carolina Pork Belly and Sweet Potato Hash

Matthew Register of Southern Smoke BBQ in North Carolina created a new classic N.C. side dish that wowed Al Roker recently on the Today show. This North Carolina Pork Belly and Sweet Potato Hash is...

Memphis Dust Spice Rub

Meathead Goldwyn’s spice rub is an ode to barbecue mecca Memphis, where many purists use a dry rub on ribs before and after cooking, creating a crunchy coat that’s out of this world. This...
cheese-stuffed jalapeno meatballs

Cheese-Stuffed Jalapeño Meatballs

Jeff Phillips started like most of us — with a smoker in his backyard. But unlike most of us, the drive to turn barbecue into a business took over his life. Phillips has developed...


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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...

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...

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...
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