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Aaron Franklin

Best Books for the BBQ Lover

Meathead | Posted 12.07.2015 | Taste
Meathead

Ten years ago when I started my BBQ and grilling website, AmazingRibs.com, it was because there were no good books on barbecue. Now, each new season b...

The 10 Most Tremendous Barbecue Recipes of Cyberspace

Sam Hiersteiner | Posted 05.13.2015 | Taste
Sam Hiersteiner

The majesty of smoked meat has reduced many grizzled grillhands before you to tears.

Joe Satran

What Chefs Don't Understand About Technology

HuffingtonPost.com | Joe Satran | Posted 03.27.2015 | Taste

It's not their enemy.

A Week In The Life Of Franklin Barbecue

Posted 05.29.2013 | Taste

So much delicious meat.

Meatopia 2012: 'The Woodstock Of Edible Animals'

The Huffington Post | Rebecca Orchant | Posted 09.18.2012 | Taste

There are a lot of things to love about this video. Founder, Josh Ozersky referring to this as a "global festival celebrating eating things with paren...

'BBQ Pitmasters' Finale: A Fine Finish As We Pay Cheeky Respect To The Godfather

Meathead | Posted 09.01.2015 | Taste
Meathead

It was winner-take-all as the five victors from the preliminaries competed for $50,000, the title 'Kingsford BBQ Pitmasters Grand Champion,' and a spot in the Kingsford Invitational.

BBQ Pitmasters Week 5: Finalists Set, But Where Are The Big Guns?

Meathead | Posted 08.25.2012 | Home
Meathead

That sets up a highly competitive final on July 8 with the pitmasters answering the burning question, who goes home with the $50,000?

'BBQ Pitmasters' Week 4 Review: Is This Traditional Barbecue?

Meathead | Posted 08.18.2012 | Home
Meathead

Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.

BBQ Pitmasters Episode 3: Pulling The Trigger; All According To Script; And Is This Really Blind?

Meathead | Posted 08.11.2012 | Home
Meathead

Sadly there is little room for creativity in competition barbecue nowadays. If barbecue is part of the culinary arts, then the judges and cooks should take a look at other forms.