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Updated: Wed, 07 May 2008 02:12:38 -0500
Top stories
Wednesday, 07 May 2008

The Chipotle-Barbecued Ribs recipe demanded less hands-on time

Tuesday, 06 May 2008

McPeake and Wilcox, former longtime manager of Plaza III, have joined Kansas City’s Hurst Restau...

Monday, 05 May 2008

Larry Randolph of Springfield's Smokininthedark.com competition barbecue team knows a thing ...

Monday, 05 May 2008

Any one of them — Twin Oak Smokin Crew, Buffalo’s BBQ, Lotta Bull — could take the grand champio...


Leading stories
Saturday, 03 May 2008

Below are some new products that might get the steaks, I mean creative juices, flowing this seas...

Friday, 02 May 2008

The book that started the barbecue craze, Steven Raichlen's Barbecue! Bible celebrates its t...

Thursday, 01 May 2008

One of those companies’ violations was rescinded after the company appealed, The Associated Pres...

Thursday, 01 May 2008

The popular neighborhood rib-shack is known for its variety and quantity of tasty barbeque dishe...

Wednesday, 30 April 2008

Infrared grills use ceramic tiles that emit radiant heat, and can quickly rise to a steak-searin...


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Monday, 28 April 2008
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Saturday, 12 April 2008



 

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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