The Best of the Best BBQ

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Story & Photos by Dave DeWitt   It was an fascinating concept cookoff that I could not resist attending. When our Dr. BBQ, Ray Lampe, told me that he had been invited to compete at the Best of the Best Invitational Barbecue Cookoff, I checked my Frequent Flyer miles, found that I had enough, and booked my flight to Jacksonville …

Fiery Foods Team Takes on Des Moines’ BarbeQlossal!

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By Mike Stines, Ph.B.  It was supposed to be a simple assignment. . . four staffers from Fiery Foods and BBQ magazine would fly to Des Moines, Iowa and compete at the twentieth annual Great Pork BarbeQlossal. Traveling across the country to the world pork competition and expo were publisher Dave DeWitt, the “Pope of Peppers”; editor Gwyneth Doland, author …

The Great Super Bowl BBQ Cookoff

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by Dave DeWitt   I am not a sports writer, but for one brief shining moment, I became one at the 2004 Super Bowl. Interestingly enough, the sport I covered was not football but rather competition barbecue. Let me explain. I am a rabid football fan and have watched all 38 Super Bowls. In 1980, I went to Super Bowl …

guinea fowl

Pheasant, Ostrich, Quail and Guinea Fowl, Oh My!

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  Exotic Poultry Makes Great Eating Article and Food Photos by Mike Stines, Ph.B. It all tastes like chicken! That’s a common response when someone asks what “exotic” poultry tastes like. The truth is that Guinea fowl, pheasant, quail and especially ostrich don’t taste like chicken, at least not a lot like chicken. When Dave DeWitt asked me to prepare …

Exotic Meats: A Safari for the Stomach

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by Gwyneth Doland It’s funny that 100 years ago, these meats would hardly have qualified as “exotic,” but as beef, pork and chicken have come to dominate our diet, other, traditional meats have been forgotten. But over the past few years there’s been a surge in the popularity of meats like elk, wild boar, kangaroo and alligator. Although most of …