This is how I cut spareribs St. Louis style. This cut involves removing the skirt meat on the back side (bone side) of the slab and also cutting off the brisket or what is also known as rib tips. Ev...
A brisket can be marinated for several days, but in competitions we only have about a half of a day to marinate. Marinating doesn't penetrate very deeply in a thick piece of meat, so we inject the ma...
Throwing a BBQ theme party opens a lot of fun and exciting options for an adult party. When one thinks of BBQ they often think of ribs or chicken, straight from the grill, dripping with savory sauce ...
To start we must first dispense with some basic concepts. Barbecue refers to low and slow cooking (think pulled pork, beef brisket, tender and juicy pork ribs). Grilling refers to hot and fast cooking...
Sometimes you hanker for barbecue. You want barbecue so much you can smell it and taste it. The type of barbecue you prefer depends on where you spent your childhood and where you live now. Hormel...
BBQ Competitions are great fun and I encourage you to enter one in your area and find out for yourself how much fun they are. Our book "Competition BBQ Secrets" has helped many teams take Grand Ch...
As the weather gets warmer many of us turn our thoughts and stomachs to that great past time, the barbecue. We all know there is that time of the year when suddenly the mouth watering smell of some...
In the parlance of barbecue vocabulary most everyone understands the more known terms. But there is one term in the barbecue vernacular seems to get lost in the barbecuing universe and that is the ...
Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier. Food s...
Barbecuing is a widespread and honored tradition. Three out of four american families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun...