Slice it however you want, pig is yummy. I don’t think there was a need to rename the various cuts of pork chops after beef cuts since there are two types of carnivores on this planet–those who embrace the ham beast in all of its tasty glory, and those who don’t. Re-naming pork chops after cow cuts isn’t suddenly going …
Slow Fire: The Beginner’s Guide to Barbecue
Father’s Day is upon us and instead of making a mad last minute dash for ties and cheap cologne, you may want to consider this book from Ray “Dr. BBQ” Lampe for dad instead. Especially if he’s new to smoke and flame.
Scovie 2014 Early Bird Special Ends June 21!
If you want to save a little cash by entering the Scovies early, time is running out. You can save $10 per entry by taking advantage of the Early Bird Special. Here’s the schedule.
Mortal Combat: Hot Sauce Annihilation
Eons ago, in Internet terms, anyway, ten combatants met in battle to see which was worthy of the title best hot sauce. The time was last September and the arena was The Huffington Post. When the fighting was over, one sauce stood victorious. Scott Roberts, however, judged it unworthy.
The Science of a Great Steak
Courtesy of besthealthsciencedegree.com, this infographic explains the science of steak. Tasty, tasty science.
Chile Pepper Voodoo Invades New Orleans
If you’re looking for a fall show to attend or display your wares, Chile Pepper Magazine’s Chile Pepper Extravaganza may be just your ticket.
KCBS Giveaways: Game On
Since nobody bought me that Big Green Egg I asked for last Christmas, I’ve decided to win one. As part of National Barbecue Month, the KCBS is running a series of giveaways on Facebook, one of which is for said egg. Interested? Read on.
