Thermometer Probe at Grate Level Do know what the temperature is inside your grill or smoker where your meat is cooking? If you are not ...

PROVIDENCE, RI (CBS) – Several cases of people swallowing grill brush bristles have prompted doctors at Rhode Island Hospital to issue a wa...

Hickory flavored propane, anyone? Look for it Memorial Day weekend.

The photo above is of a little printed tribute to Snow's BBQ in Lexington, Texas by Jim Sherer. It is sitting beside the guest b...

Blues Hog Barbecue Sauce Blues Hog Barbecue Sauce is an original recipe from Bill Arnold. The formula for his award winning barbecue sa...

The noble chicken! Where would humanity be without the heralded "yard" bird? Chicken is a delicious and low fat alternative...

Pork Butt and Beef Brisket Trimmed, Seasoned, and Ready for the Smoker As cooks, we must always be extremely careful when preparing food...

Sausage, Beef, and Pork Ribs from Black's Barbecue in Lockhart, Texas Edgar Black, Jr. of Black's Barbecue in Lockhart, TX is of...

Grilled Bayou Salmon Salmon is a delicious and healthy treat. However, not all salmon are created equal. You can find wild caught and fa...

Asparagus (Asparagus officinalis according to our scientist friends) was first grown 2500 years ago in ancient Greece. It is a member of ...

"Irish" Pastrami Every year around St. Patrick's Day corned beef briskets go on sale. Corned beef and cabbage is a bi...

Many writers in the 18th and 19th centuries recount their experiences at Virginia barbecues. They often refer to the "old fashioned Vir...

BBQ Central Radio Network Yours truly was a guest on this past Tuesday's episode (February 28, 2012 ) of Greg Rempe's BBQ Centr...