Flypaper & Foie Gras

Sara Bergthold Humor Leave a Comment

A Tale of Two Barbecue Restaurants By Rick Browne, PH.B. Recipes Barbecued Lamb Ribs Creamy Mac & Cheese Southern Skillet Cornbread with Tangerine Butter BUBBA’S BBQ JOINT—The front door is unpainted, broken, hanging on one hinge, and has Band-Aids covering rips in the screen, or maybe it doesn’t even have a door. “Y’all welcome to Bubba’s,” someone yells out from …

The Heat of Competition

The Heat of Competition: The Jack Daniels’ Championship

Jackson Ortega-Scheiner Cookoffs Leave a Comment

Teams at the Jack Daniels WorldChampionship Barbecue Contest UseChiles to Add Flavor to Their Cue By Suzanne Hall       Photos by S. Parks Hall Recipes: Jim’s Hot Mustard Raccoon Flats Chile Powder Amy’s Basic BBQ Rub Award Winning Barbecue Sauce #1 Award-Winning Memphis in May Hot Wing Sauce WhiskeyQue, Too Recipe Spicy Maple-Glazed Canadian Gamebird Deep-Rubbed, Slow-Roasted Pork Ribs   Halfway …

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 …