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Updated: Fri, 12 Mar 2010 01:33:07 -0600
Top stories
Friday, 12 March 2010

Unveiled today at HPBExpo, the trends that will drive sales during 2010 and beyond include:

Tuesday, 09 March 2010

Jessie says When I cook this sauce I double the recipe and can the sauce in 12 half pint jars. ...

Tuesday, 09 March 2010

A lot of barbecue companies do catering.

Thursday, 04 March 2010

Boss Hawg's Barbeque is making a saucy move to help Topeka smoke the competition and convinc...


Leading stories
Thursday, 04 March 2010

Very rarely do people think to add coffee to savory dishes, but it is quite a flattering accesso...

Thursday, 04 March 2010

Carolina Treet was developed in 1953 in the meat cutting room of a small, independent grocery st...

Wednesday, 03 March 2010

Thanks to the folks at BBQ Pits by Klose the airline has their very own custom Boeing 777.

Wednesday, 03 March 2010

Response from guests and locals has been excellent, Brown says. Some guests have proclaimed the ...

Thursday, 25 February 2010

Freddie DeCourt: I kicked around maybe 10 different names. I said, "You know what, everybod...


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Thursday, 18 February 2010
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Tuesday, 26 January 2010
Friday, 22 January 2010
Friday, 22 January 2010
Thursday, 14 January 2010
Thursday, 14 January 2010
Tuesday, 12 January 2010
Monday, 04 January 2010
Sunday, 03 January 2010



 

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