By Jack Thompson Please include attribution to BroBBQ.com with this graphic.
The Origins of Southern Barbecue
“Their cookery has nothing commendable in it, but that it is performed with little trouble. They have no other sauce but a good stomach, which they seldom want. They boil, broil, or toast all the meat they eat, and it is very common with them to boil fish as well as flesh with their hominy; this is Indian corn soaked, …
Fiery Foods Team Takes on Des Moines’ BarbeQlossal!
By Mike Stines, Ph.B. It was supposed to be a simple assignment. . . four staffers from Fiery Foods and BBQ magazine would fly to Des Moines, Iowa and compete at the twentieth annual Great Pork BarbeQlossal. Traveling across the country to the world pork competition and expo were publisher Dave DeWitt, the “Pope of Peppers”; editor Gwyneth Doland, author …