A pig pickin' (Also known as rolling a pig, pig roast or as the Cajun "Boucherie") is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrated male pig or boar, bred for...
Whether its because of fat dripped on charcoal briquettes or simply having the flame turned up to maximum, many backyard chefs allow the meat to cook too fast. A barbeque is supposed to be a little slower. Taking more time creates a better tasting...
Purists will argue that its only a barbeque if the food is cooked slowly, from indirect heat. Fast cooking, they argue, is just grilling. While the difference is partly a matter of semantics, there are two different styles and each has its purpose...
Barbeque sauce had its origin in a very practical goal: to preserve meat. Prior to refrigeration, it was helpful to coat a sliced animal part with vinegar (a natural bactericide) or salt (a natural preservative). But after the turn of the 20th...
An old English expression, “What’s the rub?†meant ‘what is the trouble’. But in barbeque-speak a rub is the mixture of spices that is slathered over the meat before cooking. And for many backyard chef that’s where the trouble starts....
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