I’ll never forget the day I discovered grilled pizza. It was back when I was the restaurant critic for Boston magazine. The restaurant in question was Al Forno in Providence, Rhode Island. The waitress delivered an uncut rectangle of dough—cracker-crisp at the edges, blistered and charred on the bottom, moistly chewy in the center. The smoky aroma damn near drove me mad.
Johnny Appleseed never attended Barbecue University. But if the apple evangelist lived today, we’d welcome him with open arms. If the apple is one of our most popular fruits and its byproducts—apple wood, apple cider, cider vinegar, and applesauce—are essential barbecue flavorings, we have this singular American folk hero to thank.
It’s Oktoberfest! Not that this barbecue community needs an event to honor the inviolable bond between beer and barbecue. Germans celebrate the connection with Oktoberfest—two raucous weeks of beer drinking and partying in Munich.
Tailgating, a distinctly American tradition, has come a long way since November 6, 1869, when fans lowered the buckboards of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers, in New Brunswick, New Jersey. For those keeping score, Rutgers won, 6 – 4.
If this time of year makes you nostalgic for school, enroll in the learning adventure of a lifetime—Barbecue University™ at The Broadmoor—for one of our May/June, 2014 sessions.
If you want a symbol of how much attitudes about grilling have changed in recent years, consider Labor Day.
Quick: Name something you can pick up at any produce stand or grow in your garden that can be used as a weapon. Hint—it’s not the club-like zucchini your neighbor leaves on your doorstep in the dead of an August night. The answer is—drum roll, please—a chile pepper.
There are almost as many unique regional barbecue sauces as there are distinctive accents, y’all. Every aspiring pit master should be familiar with them.
Grilled salad? Crisp cool greens over fiery coals? It sounds like an oxymoron. But you know the BarbecueBible.com credo: If something tastes great raw, roasted, or tossed, it probably tastes better grilled.
No, your eyes haven’t deceived you: You’re staring at a Smoke-Roasted Berry Crisp. It’s just one of the sweet yet smoky surprises we have for you this Independence Day.
To celebrate Father’s Day, we have blog posts on what three barbecue masters plan to teach their kids about live fire cooking and 10 tools you need for Father’s Day.
No doubt you enjoyed a burger or six over the long Memorial Day weekend, but don’t put down the buns just yet, because the celebration isn’t over.
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