Jim Shahin, Washington Post Barbecue Columnist, on the right with yours truly out and about enjoying a Virginia Barbecue Tour. The Wash...

This signs greets customers when they walk into Kreuz Market in Lockhart, Texas. Several central Texas barbecue restaurants make it clea...

If you make your own rubs and use brown sugar as an ingredient in them, you know that it can be problematic because the molasses in the suga...

After many years of research and hard work, my book Virginia Barbecue: A History is being published by the good folks at The History Pr...

I ignore porous bed free expansion cooling when I cook BBQ. You should too. "Porous bed free expansion cooling" is the geeky name ...

When I was a youngster, my Dad used to raise cows and steers all the time. I remember one particular steer that my sister and I named Lem...

Virginians have been cooking southern style barbecued pork longer than people in any other state. The oldest recorded recipes used in V...

This is a recipe for a Texas barbecue sauce that was very famous in and around the Fort Worth area in the late 1800s to early 1900s. It was...

In 1808, a barbecue was held in Charlottesville, Virginia, for the Independence Day celebration. President Jefferson chose to remain at the ...

Here is yours truly hosting the Central Virginia Public Access Television's special about the 2015 Gordonsville, Virginia Fried Chicken ...

    Green Fire Steak! This is a deliciously spicy way to trick out that steak. Just slice some fresh jalapeno peppers and sauté ...

Smoke roasted avocado with creamy eggs! Here is how I did it. 1.) Fire up the smoker/grill. 2.) Fry bacon in an iron skillet. 3.) Re...