Within recent years I have become very interested in Smoking, Grilling and Barbecuing. These terms mean different things to different people. Regional claims as to what is considered true "Que" will cause arguments that will dwarf those resulting from claims as to what constitutes true Chili in Texas!

For quite a while now I have been subscribing to several different mailing lists that are devoted to BBQ. Even these lists differ in the types of BBQ being discussed, one is limited to Carolina style Q which is cooked directly over hardwood coals, another list might be comfortable cooking on a plutonium heated pit! From types of meat, to brine or not to brine, how to trim the ribs (Do you remove the membrane?), dry rub, wet mop or go nekkid? What type of fuel? Direct heat or offset? Is BBQ competition helping to popularize the pastime, or is it causing regional styles to dissapear? there are a lot of variables to consider here!

All of the members on any of these lists will agree on one thing: Any method of making true BBQ will NOT include the words oven, boil, crockpot or Liquid Smoke! One sage Pitmaster summed it up best by stating:

"Boiling ribs is an excellent way to guarantee that the taste of your BBQ sauce is not marred with the flavor of pork..."

I hope to showcase the various incarnations of BBQ, and expect that this site will expand as more info and images are collected. BBQ is one part science, one part art, a touch of meditation and a bit of showmanship. So, step out on the porch, crack open your favorite beverage, check the fire, sit back and enjoy the aroma and anticipation... Let's Que!

All things Hot & Spicy! I'm talking about food! Shame on you...

Ready for the cold weather!

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Some images of BBQ Related Events

Helping out the Smoke Ring BBQ Team at the 1st Liberty Bell BBQ!
(and last, actually. After Garry moved to Puerto Rico,
officials felt there was no longer a reason to continue...)
June 2003,
Philadelphia, Pa.

Varmint's 1st Annual eGullet NC Pig Pickin' October 2003. Authentic North Carolina Whole Hog BBQ!

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BBQ Links

Essays on BBQ Listen to some NPR commentary on BBQ There Is No Such Thing as Too Much Barbecue All Things Considered, May 29, 2006 Barbecue Boot Camp Morning Edition, July 3, 2002 Mark Bittman's Tips for Easy, Delicious Barbecue All Things Considered, July 22, 2004 Slate's Well-Traveled: BBQ, with Critique on the Side Day to Day, May 30, 2005 A Hobby, a Calling: Barbecue All Things Considered, August 11, 2005 Uncle Johnny's Barbecue All Things Considered, October 24, 1997 Dad, Daughter Write the Book on BBQ All Things Considered, July 3, 2005

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BBQ Competition Award Winning Products!

Speaking of Blues Hog...

Blues Hog Glazed Chicken Drunsticks My favorite way of grilling chicken!

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Smoked Homemade Chipotle Garlic Sausage
and Grilled Chipotle Marinated Portabella Mushrooms

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Regional BBQ Styles: A Summary "The Musical"

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A Listing of the Frequently Asked Questions of the BBQ Mailing List
Everything you ever needed to know about BBQ

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Boil 'em up, throw 'em in a crockpot with Liquid Smoke and lots of BBQ Sauce!

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Speaking of Ribs...

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Jim Campbell Proprietor, and maker of "The Bread"

Jim seems to have been popping up on Youtube ~ Check out Backdraft Chili & Open Fields

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A Seafood Restaurant in Oklahoma?
Sure, just make sure you set up a BBQ pit on the side!
Clic Pic for larger view
Fishermans Cove
Lawton, Oklahoma

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Right off of Exit 109!

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Another Jersey boy done good! "Mean Green" is my favorite...

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Yet another Jersey guy! Must be something in the water...

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BBQ, Texas & Mexican Cooking Host of the SmokeRing BBQ Mailing List
as well as proprietor of:

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Site dedicated to the Cadillac of Water Smokers the Weber Smokey Mountain!

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Fiery Foods Super Site

From Dave DeWitt, Chile-head extrodinaire!

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Host of the annual Red Lion Chilehead Hotlucks!

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Danny Gauldens
BBQ Glaze

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Best Selection Worldwide Outdoor gas and charcoal grill selection including propane and natural gas grills and smokers
Useful articles on Propane or Natural Gas, Turkey Fryer Safety Tips, and How to Properly Clean your Gas Grill

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Steven Raichlen latest
PBS Series devoted to
Grilling!

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More Assorted BBQ Stuff...

BBQ Blog If you've ever contemplated opening a bbq restaurant, bbq joint, or even a bbq concession and catering business

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Glazed Ribs courtesy Sandra Aylor

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The debate begins...

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=Mark's Place

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