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    Beef Ribs On The Pit Barrel Cooker

    This weekend I found some great beef back ribs at my local grocery store that weren’t carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket. My process for these was really simple. Read More>>Patio Daddio BBQ

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    Kansas City Barbeque Society

    FACT: There’s been an 18% increase in contest participation by members in the past year FACT: 64% of KCBS members own three or more grills/smokers FACT: 70% of our members grill-out/cook BBQ more than 25 times per year FACT: 56% of Americans report having a smartphone, 77% of KCBS members do FACT: 55% of members […]

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    Grill Gear Reviews – books and gadgets

    This is a contributing post written by Grill Girl’s Dad, Eddie Medlin. You can read all about him here!  I remember a bbq friend of mine telling me about he had seen a smoker that uses compressed hardwood pellets as fuel for the heat. This was foreign to me since I had always used either […]

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    When Potato Salad Isn’t Enough

    Since last Thursday, flood waters have driven tens of thousands of Louisiana residents from their homes. Eleven people have died. Though both Louisiana and Mississippi are under a state of emergency, this natural disaster—possibly the worst since Hurricane Sandy—has garnered only passing attention outside the region. A oft-cited passage from Will Campbell’s novel Brother to a Dragonfly speaks […]

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    A Hamburger by Any Other Name

    This is the land of the old-fashioned hamburger. Found in small restaurants hugging railroads tracks that crisscross the counties of northeast Mississippi, northwestern Alabama and lower Tennessee. These hamburgers defy hunger and solitude in a region where many workers worry over their next paycheck. Made with beef, pork, or both; extended with oatmeal, soymeal grits, […]

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    Hot Gut Snappin’

    I don’t want to see you messing around with a fork and knife when served one of Lewis Barbecue’s Texas hot guts sausages. The stuff of tube meat legend, pitmaster John Lewis’ hot guts deserve a more animalistic approach. I’m talking hands on, rip that sucker apart with your teeth consumption. The pay-off? A rubberband […]

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    Ribs in a Hurry: 5 Great Techniques

    Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab […]

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    Filipino Barbecue: It’s in the Stuffing

    It gives me great pleasure to introduce this month’s guest blogger, Alex Paman. You may recognize his name from the Barbecue Board (and from my book Planet Barbecue). Alex is my go to guy when I want to know more about Filipino barbecue. And Filipino barbecue is one of the world’s best-kept food secrets. The […]

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