Barbecuing Fish, Virginia, 1705

The Origins of Southern Barbecue

Dave DeWitt State-By-State Barbecue History Leave a Comment

“Their cookery has nothing commendable in it, but that it is performed with little trouble. They have no other sauce but a good stomach, which they seldom want. They boil, broil, or toast all the meat they eat, and it is very common with them to boil fish as well as flesh with their hominy; this is Indian corn soaked, …

Fiery Foods Team Takes on Des Moines’ BarbeQlossal!

Jackson Ortega-Scheiner Cookoffs Leave a Comment

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 …