Barbecued Chuck Roast Rubbed with Salt & Pepper and Wrapped with Butcher Paper During the Cook. Besides the usual suspect for wra...

There is a triangular cut of beef from the tip of the sirloin called appropriately enough "tri-tip." It was made popular in Cal...

The Harrisonburg Rockingham Register of August 20, 1907 printed an account of a farmer named John Carroll who, soon after a lightning storm,...

The following is an article from The Daily State Journal (Alexandria, VA) February 12, 1873. I bet there are a lot of barbecue cooks who ca...

SERVED UP AT A GEORGIA BARBECUE - HIS CONSUMERS ALL MADE SICK. Excerpted from  The New York Times, August 25, 1884. The greatest barb...

Destination America’s hit show ”BBQ Pitmasters” is back for another Season! We’re looking for the best and brightest Pitmasters who’ve ...

I recently visited San Jose, CA / Silicon Valley and while I was there I decided to check around for local BBQ restaurants. My time was l...

40 teams competed this past July 27-28, 2012 in Bluemont, VA at the 2nd annual Bluemont BBQ Bash. This competition takes place at Bluemon...

Staunton Spectator and Vindicator, January 18, 1901 My new article  A New Look at Old Time Barbecue  is published in the latest issue of...

Beef Brisket is the toughest cut of meat on the steer. It takes some finesse to be able to barbecue it so that it is tender, juicy, and ...

The 2012 Que and Cruz 2012 was held this past Saturday in Louisa, VA. This is one of the best barbecue competitions in the state. Over 50 ...

The battle lines were drawn. The soldiers were ready to fire... their smokers, that is. The first annual Gettysburg Barbecue Cook Off too...

The Cork & Pork KCBS sanctioned barbecue competition was a whirlwind of a contest... literally. Friday night at about 9pm, an unexpect...