HowToBBQRight.com

I had an email this week asking me to touch on a sore subject for most every BBQ cook. What happens when you put in all the hard work, time, and money… and you still don’t get your name called at the end of the day? 



Should you get mad? Should you think about changing the way you’re cooking? Should you just quit cooking all together? 



These are a just a FEW of the things that have gone through my mind over my cooking career. 



But if there is one thing I’ve learned…

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Tomorrow night - Wednesday at 7:00PM EST - I'm going to be on the Grilling With Rich’s BBQ Talk Show - and we're talking tailgating. 



Considering I take my football almost as serious as I take my BBQ... I've learned a few tricks and developed some pretty amazing tailgating recipes over the years.



Really, there is nothing like standing around a grill with your friends, drinking a few beers and getting geared up for a rival football game.



Maybe Rich will let me…

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There ain’t nothing worse than spending good money on a nice cut of meat, putting in the time it takes to prep and stay up all night cooking… only to end up with over-cooked BBQ.



To me, over-cooked BBQ is just as bad as under-cooked BBQ.



And when I say over-cooked I’m talking about mushy, falling-apart meat… the kind of meat that takes on a peanut butter texture in your mouth.



Of course, some folks don’t think you can overcook BBQ, they think that… Continue

Usually at the end of July, I try to take a little vacation (which is why I didn’t send out a newsletter last week). But even when I’m on vacation, I still have BBQ on my mind. I always try to hit-up a few BBQ joints or even judge a contest.



This July I was lucky enough to visit two separate restaurants ran by competition BBQ’ers. Ubon's of Yazoo City, MS and The “Original” Shed BBQ and Blues Joint in Ocean Springs.



Ubon’s is usually pretty strong competition in the MBN… Continue