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Updated: Thu, 29 May 2014 05:41:56 -0500
Top stories
Thursday, 29 May 2014

Coupled with the festive atmosphere, communal tables, white linens and artful place settings, it's...

Thursday, 29 May 2014

This year, there are tons of new grilling cookbooks out there to get you fired up. With recipes fo...

Thursday, 29 May 2014

Here's the Blake's Smokehouse BBQ Pizza breakdown: hardwood-smoked bacon, smoked ham with a sugar ...

Thursday, 29 May 2014

Ole Hickory Pits, 333 N. Main St. in Cape Girardeau, had been in the barbecue business for about 4...


Leading stories
Friday, 28 March 2014

Nothing says summer like hamburgers and hot dogs sizzling on the grill.

Friday, 28 March 2014

“I started in barbecue when I was 6 years old. My dad (W.L. Keith) had a restaurant on the far end...

Friday, 28 March 2014

Every entrant is required to produce five dishes from a selection of staple meat ingredients. The ...

Friday, 28 March 2014

The emphasis is always, “What’s new?” By ARDIE A. DAVIS

Friday, 07 February 2014

The 40-year-old man was jailed on a $2,500 bond and later released to Carteret General Hospital fo...


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Thursday, 17 October 2013



 

Albert Lee

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This web page is a further extension of The BBQ Forum which started it all.  In the last few years it has grown to a network of about twenty web pages that deal with most all aspects of barbecue from the backyard to competition BBQ.  This web page was created out of a need to get the real news about barbeque out to the public.  An attempt to build a web page with this kind of content was started about four years before this new page was started.  At that time it turned out to be too labor intensive so the project was abandoned.  However, with the advent of modern software databases and video its where we wanted it to be.

The content of this web page will always be about BBQ but we will throw in a little fun and excitement with video and cutting edge reporting.  The reporting will at times be controversial.  We can assure you that it won't be boring.  Also, keep your eyes open and watch for the appearance of the News About BBQ Magazine, coming soon.

Ray Basso