1st Annual Mack Daddy BBQ Cook-Off Challenge!

Saturday January 25th, Mack Daddy Smokers hosted their first BBQ Cook Off Challenge in Middleburg, Florida! The proceeds from the event went to a great charity called the Walk of Hope! Mack More »

Competition BBQ is a Sport!

There’s been some growing controversy as to whether competitive BBQ is a sporting event or not! Let’s look at this situation with a broad scope!  In traditional sports, you win a title, More »

Cool Smoke takes home Grand Champion of the 2013 Jack Daniels Invitational BBQ Competition!

Tuffy Stone and his team Cool Smoke takes home their second major win in the last month, with Grand Champion of the 2013 Jack Daniels Invitational BBQ Competition. This is a stout More »

BBQ History!

By Lake E. High, Jr. President, South Carolina Barbeque Association There are generally considered to be four types of barbeque in the country and they, by and large, are broken down by More »


What is Memphis Style BBQ?

Memphis is regarded for it’s BBQ and claims to possess the best anyplace. Memphis style BBQ is celebrated just about every year in May at one of the largest BBQ festivals in the country. BBQ is usually a incredibly regional dish and of course just about every part of the nation claims that it’s individual type of BBQ is the ideal; vinegar, mustard, or tomato, beef, pork, or chicken, spicy or mild, dry or wet. What sets Memphis style BBQ apart from your rest of the land?

Two Ways to Use BBQ Rubs!

Have you heard why rubs are popular in the Carolinas? They use barbecue dry rubs liberally onto the meat and allow the rub to penetrate the flesh. Their main purpose is to put the best flavor and aroma into their barbecues.

Basically, rubs are used as a seasoning, and as a cure. To use it as seasoning, it is the usual sprinkling of the rub on the meat prior to grilling. As a cure, it is applied to the meat several hours or even days before cooking. Whatever recipe a rub carries, the most basic rub is still the original salt and pepper and the main purpose is to subtly transform the flavor and texture of the meat.

Smoked Brisket Stew!

This is something you can do with your leftover smoked brisket!


You’ll need to have some left over “Smoked” Brisket! (I say that because the smoked flavor adds to the goodness of this stew!)
And a deep sauce pan.

Use a spicy vinegar based BBQ Sauce.

Cut your brisket (from the flat side of the brisket) into small cubes/chunks.
Slice some Red and Green bell pepper into chunks (not diced)
Chop some Red Onion into small squares.
Cut some Red Potatoes into chunks.
In the deep sauce pan, pour a quarter cup of Extra Virgin Olive Oil.
Pour about 1/2 cup to 3/4 cup of the Spicy Vinager Based BBQ Sauce into the pan.
Pour 1 Cup of your favorite red wine (mine is Red Rose) into the sauce pan.
While heating over medium high heat, add the Brisket chunks.
Add the rest of the ingredients (except the red potatoes) and stir to mix.


Place a lid over the sauce pan and let the meat Braise in that seasoning for about 30 – 45 minutes.


In a soup pot, Pour about 4 cups of water and turn the heat on high.
Add the Red Potatoes and 3 Table spoons of Concentrated Beef Base.
Add some salt and pepper to flavor.
Once the brisket is done Braising in the seasonings, pour the contents of the sauce pan into the boiling potatoes and beef base.
Let cook until the potatoes become tender.

While the stew is cooking, mix a 1/4 cup of corn starch into a bowl of hot water and whisk until mixed.
Pour the corn starch into your stew and stir immediately (not fast and hard) but immediately.
Let cook for another 30 -45 minutes and you are done!


BBQ Styles by Region!

Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.

American Royal Announces Inductees for Barbecue Hall of Fame!

Kansas City, MO) – The American Royal Association today announced the 2013 class of inductees to the Barbecue Hall of Fame: Adam Perry Lang, George Stephen Sr., and Myron Mixon. The formal induction ceremony will take place on the main stage of the World Series of Barbecue® Championship event at the American Royal Complex on Saturday, October 5th at 7:00 pm.

Each year, three individuals are awarded the prestigious honor and are recognized by the Barbecue Hall of Fame for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence in one of three categories: Pitmaster, Business/Industry, and Celebrity/Humanitarian.

This year, the Barbecue Hall of Fame will welcome the following inductees:

Pitmaster Category: Myron Mixon

Myron Mixon, Chief cook of the Jack’s Old South Competition Bar-B-Que Team, won first place in his first barbecue contest and has been taking home the top trophies ever since. From the beginning of his barbecue career in 1996, Myron has won over 200 grand championships resulting in over 1900 total trophies, over 40 state championships, and 11 national championships.

Myron’s unmatched winning pitmaster record has earned him the nickname of the “winningest man in barbecue” and his competition accolades include three Grand Champion titles at the World Championship in Memphis three times, three first place wins for Whole Hog category at the Jack Daniels World Championship Invitational Barbeque Competition, and Myron’s team is the only team to earn Grand Championships in the Memphis in May, Kansas City Barbeque Society, and Florida BBQ Association in the same year. He is well-known among pitmasters on the competition barbecue circuit and to other barbecuers who tune-in to watch him as judge pitmasters on Destination America’s hit TV show “BBQ Pitmasters”.

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When in Doubt, Make BBQ!

In today’s culinary world there is so much to be desired. The Food Network channel has numerous chefs who tout their delicious flavors and recipes around the world. It is hard to make choices, but if you are really in doubt about preparing a special meal and want to impress family and friends then BBQ food should be your choice, you should also make sure to show off that BabyTrend Expedition-Jogger stroller you got for your smaller kids, while the older ones could play video games using services as mycsgoboosting online.

There is no gourmet with BBQ food. It is just good old time grilling with your favorite BBQ recipes. BBQ food usually requires outside grilling, but sometimes you can even recreate the flavors indoors with the right seasonings and sauces. But nothing makes a person feel comfort like good old fashioned BBQ food. This year I invested in some lava rocks and put them in my grill. Click here to see how to use lava rocks and check out our grills.

Learn How To Use A Smoker And How To Smoke Meat Like The Professionals!

Smoker grills are to the serious backyard barbecue enthusiast what power tools are to Tim “The Tool man” Taylor. Your backyard barbecues will become the talk of the neighborhood once you learn how to smoke meat the right way. Your hickory smoked chicken or mesquite smoked steaks will be not only in everyone’s satisfied stomachs, but on everyone’s lips come Monday morning at the water cooler. Forget the standard steaks, hot dogs, hamburgers and chicken on the grill top. Put smoked salmon on the menu and look out. We are talking about taking how to smoke meat to a whole new level.

If you can, get a combination grill, one that will let you grill your food the boring, traditional way, and give you the choice to smoke your food too. Traditional means grilling your meat over an open flame, using charcoal or a gas fire. But if you are going to learn how to use a smoker, you are going to have to heat up the fire box, put on your favorite wood — hickory, oak, cherry, mesquite, to name a few — and get to it.

Water Smokers – Your Guide To Water Bbq Smokers!

Charcoal Water Smokers

Charcoal water smokers require more knowledge and attention to use than a gas or electric unit. However, charcoal aficionados almost always insist that the flavor of charcoal units are second to none.

On the plus side they are less expensive and are the ultimate in portability, no burners, bottles, or electrical cords to worry about. Taking safety into account there is really no place a charcoal unit cannot be used.

The most important thing that you must learn how to master first of all is temperature control. Without that, cooking any food in the smoker will be a chore, so that is the first stop.

Following that, you will also need to pay close attention to the manufacturers guidelines, and work out the most effective way to get the charcoal to burn. Too much can mean too much heat, resulting in burnt food, and too little fuel will result in low temperatures and shortened cooking times.

New users of BBQ smokers will also have to observe the effects of outdoor temperature, and how to safely ignite the coal. The quickest and most efficient way of starting a charcoal smoker is to use a chimney-style starter such as those made by Weber or Char Broil.

Consider what type of vertical water smoker suits your needs. Then buy the best quality model you can afford. Quality, construction, and suitability to purpose will vary for each user.

A good quality smoker will have a big impact on your food smoking enjoyment. You may find it useful to ask experienced smoker users for recommendations, and if the opportunity is available, try out some food they have smoked and use your tastebuds to decide. If the food tastes great, then you are at least halfway there.

Which Wood Chips For Your BBQ Smoker?

I’ve seen many lists about wood chips and what meats best accompany them and it’s always struck me that this is approaching the problem for the wrong side. The wood chip is choosing the food and in my book it should be the food choosing the wood chip! So when you scroll down to view my list it’s written in a way that hopefully will allow you to decide on your barbecue recipes first and let the flavouring follow. To be honest, hickory takes a lot of beating (especially on ribs) but there’s an incredible variety of wood chips to choose from these days so it’s worth experimenting a little.

The idea behind smoking is that wood burns when heated but by reducing the oxygen available to the fire, the wood smokes rather than burns so by adding wood chips to your barbecue smoker, a beautiful range of flavours can be imparted to meat or fish. The best wood to use is “green wood” ie. wood that’s not fully dried out because green wood burns at a higher temperature, it makes more smoke than aged wood and it lasts a long time. When buying wood chips in a bag it’s important to soak the wood for 30 minutes to get moisture into it before popping it on the coals.
One last tip from me before the list:-

Tailgating BBQ

Queology Simplifies Tailgating with Authentic BBQ Party Packs!

As football season brings a steady stream of tailgate parties, the USDA has released a series of tips for improved food consumption. To make tailgating more enjoyable–and flavorful–Queology offers Charleston consumers affordable party packs.


CHARLESTON, SC, September 28, 2013 /24-7 Press-release/ — As a provider of top-notch, award-winning barbecue, Charleston’s Queology knows how much football fans love their ribs and wings come game day. While many may gear up for football season by planning elaborate tailgate parties, the USDA recently released a series of tips to help the public stay safe and enjoy great food when pre-gaming. Understanding how vital the tailgate party is to football lovers everywhere, Queology is making things easier by offering local consumers affordable and delicious party packs–a must-have companion for enjoying the game.

All you need to know about barbecue