Pork is king in Southeastern barbecue but not in Alabama. The state is best known for its smoked chicken with white sauce. Created by Bob Gibson in 1925, the tangy mix of mayo, vinegar and spices has become a regional icon
After a 30-year career taking care of infants in a neonatal intensive care unit, Jack Goodsell decided to step up his already impressive backyard smoking game by heading down to Illinois to apprentice.
Husband-and-wife team Scott and Bekke Holmes got their start on the competitive barbecue circuit. They had some ups and downs at first, but when they took home first prize for their brisket.
It s no secret: Former President Bill Clinton loves to eat. So much, in fact, that he is now forced to eat a mostly plant-based diet due to health issues.
After eight years of slinging 1,000 pounds of meat a day from his Compton storefront, pitmaster Kevin Bludso closed up shop. Fortunately, the Texas native still has his fancy-booze-serving.
After relocating from their hometown of Kansas City, Missouri, to Longmont, Colorado, in 1989, Merry Ann and Tracy Webb were in desperate need of some cue.
When one thinks barbecue, Connecticut is not the first place that comes to mind. Smokin With Chris is good enough to change that preconception.
While looking for a space to produce pickles for his growing enterprise, Wilmington Pickling Company, Chef Daniel Sheridan stumbled upon a building on the edge of Little Italy and a concept for a whole new venture started coming to life.