It’s June, and that can only mean one thing: Barbecue University at the Broadmoor in Colorado Springs, Colorado. Take 50 students. Thirty-two grills and smokers. And at least eight dishes per day, and you wind up with an extravaganza of smoke and fire!
You want primal? How about rosemary and garlic-scented lamb
chops cooked Outback-style on a shovel (a new one, of course) over a wood fire?
Here star alums John Hartwell and Debra Rainey join Steven and the editor of “Edible Front Range” magazine, Lynne Eppel, for Singaporean beef sate.
Part of our Global Tailgating picnic, bratwurst hot tub!
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The BBQ Blog
Your resource for news, views, reviews, perspectives, and articles from the world of barbecue from the point of view of live-fire grill master Steven Raichlen and his contributors.