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Updated: Mon, 17 Jun 2013 05:16:11 -0500
Top stories
Monday, 17 June 2013

Surveillance video shows 2 people cutting through the fence where the smoker was stored and then h...

Monday, 17 June 2013

ecause it is no different than using the kitchen oven.

Wednesday, 29 May 2013

However, in recent years, the culinary world has taken increasingly greater notice of St. Louis, M...

Tuesday, 28 May 2013

"If you have a barbecue in England," Lees says, "it means some poor chef is getting very wet."


Leading stories
Thursday, 16 May 2013

That whole corridor has a lot of history — one of the first areas extending out of downtown and wi...

Friday, 10 May 2013

When the making of the balls is complete dredge them one at a time in the egg wash

Friday, 10 May 2013

"Instead I now officially love North Carolina's sauceless, vinegar-based meat product that they ca...

Tuesday, 07 May 2013

These barbecue meatloaf sliders allow you to skip the main course

Tuesday, 07 May 2013

During 18 years of competition, Teel has seen a lot, including the evolution of the circuit itself a...


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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