Tangy Virginia brown barbecue sauce drizzled on hickory smoked pork barbecue. It's tangy. It's savory. It's Virginia's ...

So, there are some articles on some news websites that make the sensational claim that I, the author of Virginia Barbecue: A History, make ...

Brunswick Stew: A Virginia Tradition and Virginia Barbecue: A History  available in stores and at online booksellers now! Virginia B...

Good morning, Class! Here is today's Barbecue 101 lesson. There will be a test!

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...