The World's Only Magazine Dedicated To ALL Things Barbecue!

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Table Of Contents 8.2017 Issue

BBQ: The Backyard 

It was inevitable: Barbecue Ice Cream! – Ardie Davis

Barbecue Truth, Veggies & LuLu’s– Doug Mosley dives into the New Amy and Mike Mills book Praise the Lard and more

• The World view of BBQ brought to Life! – Peek into the new full-length documentary called BARBECUE

• Summer Time Continues – Recipes from Paul Kirk “KC Baron of BBQ”

• 4-H: Delivering Skills for the Future FREE CONTENT! Exclusive feature from BBQ Extraordinaire Jeff Finger on Florida 4-H Program

• Carne Asada Tacos Recipes from Ray Sheehan “BBQ Buddha”

• Barbecue From the Next Generation – Young Gun Ty Muchado shares his Bacon wrapped Hawaiian Pork Tenderloin

NASCAR Embraces Grilling, Barbecue, and Specialty Eats– Info from “The Deck Chef” Kent Whitiker

BBQ: The Business

National Barbecue and Grilling Association updates – Chris Lilly gives advice and Tips on getting the most from SIGs.

• Giving our Troops a Taste of Home – Information on Operation GI BBQ

• The Thrill of the Grill – FBA Pitmaster shares details on a few of his favorite grills, pits, and accessories.

• Couple Turns Dare into Successful Business – Story about Guy and Mandy Cummins from Florence, Kentucky

BBQ: The Competition

Don’t Judge Me – Jeff Petkevicius shares some monthly Truth from his Give It To God column

Recycle and Repurpose Vic Clevenger shares the funny side of barbecue

• Northeast Barbecue Society  Why BBQ cook-offs make great fundraisers, New NEBS pin

• The Great Gas Debate: To Gas or Not To Gas – Publisher Kell Phelps gives thoughts about an age old controversy.

• Minnesota Barbeque Society info from the Mankota Cookout

• California BBQ Association  Sizzling Hot Results from the Wine Country Big Q.

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