Posted by Jason on July 21, 2011
With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.
To help ignite your inspiration, the National Pork Board and Guy Fieri are excited to offer a “Summer Grilling Essentials” prize pack to giveaway to one lucky visitor of our BBQ Addicts community. The lucky winner will be hooked up with everything you need to kick your outdoor cooking into high gear for the second half of the summer grilling season.
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Posted by Jason on March 22, 2011
Back in December we received the news that our book BBQ Makes Everything Better had been selected as the USA winner in the Gourmand World Cookbook Awards “Best Barbecue Book” category. As part of that honor, our book advanced to the next level in the competition as the USA representative for “The Best Barbecue Book in the World” award. There were 12 total barbecue books representing their respective countries, of which the top 4 finalists (including us) were invited to Paris to take part in the formal awards ceremony on the first day of the Paris Cookbook Fair. And on the evening of March 3rd, 2011 at the historical Theatre des Folies Bergère in Paris, France in front of over 1,200 publishers, authors, chefs, journalists, foodies and spectators, BBQ Makes Everything Better was officially named “The Best Barbecue Book in the World”!!!
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Posted by Aaron on December 20, 2010
An exciting turn of events and an early Christmas present as we were recently notified that our BBQ book, BBQ Makes Everything Better was selected as the USA winner in the Gourmand World Cookbook Awards “Best Barbecue Book” category! This means we continue on to compete against winning BBQ cookbooks from other countries for “Best in the World.” The results will be announced on March 3, 2011 in Paris. Of course we are hoping that we’ll be forced to fly to France to teach Europe how to use a smoker!
We feel extremely honored to be selected for this prestigious award. The Gourmand World Cookbook Awards, founded in 1995 by Edouard Cointreau, highlights the leading food and wine books yearly. Helping readers and retailers find the best books out of the tens of thousands released every year is one of their major objectives. With 145 countries represented, this truly international competition is honoring candidates in 53 cookbook and drink categories culminating at the Paris Cookbook Fair where the “Best in the World” winners will be announced.
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Posted by Jason on July 1, 2010
The 4th of July is the biggest grilling day of the year. Not only is it acceptable to play with fire on this glorious holiday, it’s fully encouraged and celebrated. And to make sure the only thing burning at your holiday party is Chinese gunpowder, we’re hooking up two lucky people with a library of great barbecue books. We’ve partnered with the authors of some of the best grilling books around to make sure your outdoor grilling skills are top-notch come this 4th of July.
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Posted by Aaron on June 17, 2010
We have an exciting event coming up this Saturday at the Webster House in the historic Crossroads District here in Kansas City. We have the honor of being the featured guests for an evening of barbecue and will be sampling recipes out of our BBQ book, BBQ Makes Everything Better. Also on hand will be Excuetive Chef Charles d’Ablaing demonstrating grilling recipes and techniques and Darcy Rasmussen, the pastry chef, will be showing off great desserts for the grill! They will also be showcasing the latest equipment from Wolf Grills and Sub Zero refrigeration. A great event for the whole family, and a super way to treat Dad to a special afternoon.
Click to continue reading about the Great American Barbecue
Posted by Jason on April 27, 2010
Over the last year and half we’ve been working non-stop on developing our first cookbook “BBQ Makes Everything Better“. All those sleepless nights are about to pay off as we’re quickly approaching May 4th, the official release date for our first book.
Now don’t go thinking that this is your standard grilling or smoking “how-to” cookbook. We do include the tips and techniques that every backyard cook should posses, but our focus in on creating delicious, mouth-watering meals through simple and easy-to-follow recipes. These are the dishes we’ve cooked for our friends and families for years, and now we’re thrilled to finally share them with you!
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Posted by Jason on December 22, 2009
Over the past few months I’ve had the pleasure of spending some quality time with barbecue legend Chef Paul Kirk. In case you’re unfamiliar with Paul’s work, he’s a world renowned chef and has won over 475 cooking and barbecue awards (including 7 world championships and the American Royal Open), written 7 barbecue books, operates the Baron’s School of Pitmasters, serves on the Kansas City Barbecue Society’s board of directors, and was inducted into the KCBS Barbecue Hall of Flame in 1990. Needless to say this man knows his ‘que, and has long been one of my favorite barbecue authors.
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Posted by Jason on May 14, 2009
For those of us that collect barbecue books, the past week has been one for the record books. First we have Paul Kirk’s and Ardie Davis’ new publication, of which BBQ Addicts offered an exclusive sneak peek months ago, and now we’ve got Chis Lilly releasing Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. For those of you not familiar with Mr. Lilly, he’s the executive chef at the legendary Big Bob Gibson Bar-B-Q restaurants in Decatur, AL and one of the most decorated competition cooks to ever step foot on the circuit. He’s won the World Championship BBQ Cook-Off 10 out of 11 years alongside 6 world titles at Memphis in May, and now he’s sharing the secret family recipes that made it all possible.
Chris starts off the book with a brief recap of how the Big Bob Gibson restaurants were born, and then quickly moves into the tips and tricks of mastering the art of low and slow cooking. He covers the basics of turning just about any style grill into an indirect cooker, so you can be sure to use his recipes on the equipment you already own.
Click to continue reading Big Bob Gibson’s BBQ Book
Posted by Aaron on February 11, 2009
Recently the publishers of Paul Kirk and Ardie Davis’ new book contacted us and asked us to do a review of their upcoming book America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Keeping our readers in our hearts, we
demanded politely asked for two so we could give one to you, our loyal readers. This book has not been released yet so be one of the first to have it!
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