NBBQA Unveils New Live Fire Experience Series
Discover the NBBQA Live Fire Experience Series, a new BBQ competition series celebrating live-fire cooking, competition, food, music, and community.
Hot Doggerel: Weenie Wisdom And Weirdness
America’s love for hot dogs knows no bounds, and these hot dog facts, world records, and bites of weenie weirdness are here to prove it.
6 Fall 2026 BBQ Competitions And Barbecue Festivals Worth Traveling For
Check out the best fall 2026 BBQ competitions and barbecue festivals with dates, ticket prices, and what to expect at each.
The $1 Million BBQ World Cup Takes Competition BBQ To A New Level
Taking place April 2027, The BBQ World Cup will change the competition BBQ landscape forever, with 100 teams competing for a record $1,000,000 in total prize money.
Max Good’s Top 5 Tips On Buying A Gas Grill
Gas grills continue to be the most popular outdoor cooking implement coast to coast. If you’re in the market for a new one, read these five basic tips before you buy.
What Is Up With The BBQ World Cup?
Curious about the BBQ World Cup? Qualifying events are underway and the 2027 final will be held in Las Vegas with a $1 million prize. Robert Moss digs into the details.
How Do You Spell Barbecue? A BBQ Sleuth Delves into Bar-B-Q History
How do you spell barbecue? From BBQ to barbeque to Bar-B-Q, a bona fide barbecue historian breaks it all down with historical references and citations.
Is Processed Food Bad? What About Hybrids? Bio-Engineered? GMOs? Lab Grown? 3D Printed?
We explain them all Eve plucked an apple and handed it to Adam. A pure, simple, raw, unprocessed, delicious apple. And for this they were kicked out of Eden. Then they had to find food in the real world. There were raw fruits and vegetables, but the breakthrough came after a forest fire. They discovered […]
Live-Fire Market Trends: 2025
A year of consolidation and retrenchment In last week’s Cue Sheet dispatch, I graded my barbecue prognostications for 2025. One of the predictions that earned an “A” was that we would see more consolidation in the outdoor cooking equipment market, which includes grills, smokers, outdoor griddles, and even wood-burning pizza ovens. And, boy, did we. […]
Is Red Meat Bad For You? Limited Research Robs Us of a Clear Answer
Definitive advice about good vs. bad foods would be great, but eating a varied diet is a wise move while we wait. This article originally appeared in the Washinton Post and is reprinted with permission from the author. Over and over, we ask the question: Is Food X good or bad for you? And, over […]
Carnivore: A Butcher’s Secrets for Perfectly Cooked Meats, a cookbook review
With 60 inventive recipes and extensive butchery info, this book will get any meat lover’s juices flowing Butcher, chef, and meat-lover Dominique Rioux lives in Montreal, Canada, home to smoked meat meccas like Schwartz’s Deli and steakhouses like Joe Beef. She earned a diploma in retail butchering from Montreal’s culinary arts school in 2013—where she […]
A Smoked Fish Road Trip to the Great Lakes
I tasted some of the best smoked fish of my life on the West Coast of Michigan—and this is coming from a guy who grew up on smoked fish in Florida. The Leelanau Peninsula juts into Lake Michigan on the west coast of Michigan, just north of Traverse City. The Peninsula is home to several […]
Tailgating Tips: 10 Steps To A Better Party
It’s gametime! Are you ready? Our tailgating tips make sure of it. You got your team jersey. But what about a camp chair? Check out our handy tailgate checklist that covers all the essentials. And remember The Six P’s: Prior Planning Prevents Piss Poor Performance. Here are our top tailgating tips for avoiding a fumble […]
You’re Buying The Wrong Beef—These 7 Cheap Beef Cuts Give You More Flavor For Less Money
Yes—you can eat better beef meals AND save money when you shop smart and cook smart with our recipes In July 2025, beef prices in the U.S. hit an all-time high: ground beef prices rose to $6.34 per pound, and steaks averaged $11.88 per pound. Cattle herds have been shrinking since 1951, and as demand […]
How Did “Barbeque” Get So Black?
NOTE: This essay has been excerpted with permission from Black Smoke: African Americans and the United States of Barbecue by Adrian Miller. This highly readable book is well-researched and the author has a funny bone. The essay here is but a small slice of a much bigger history of American barbecue laid out in the […]