After six years of working at Liberty Market, Dad moved on to Gateway Market on 12th Street and continued to work as butcher. Eddie
Introduction by Pitmaster Harry There are over 7,000 barbecue teams in America and as many team names. What’s in a team name? Sometimes it is
Once you have a few years of competition cooking under your belt, you’ll notice that you’ve developed some unusual habits. That is, these behaviors
PART THREE On the way, we drove through lush green Illinois pastures and the occasional Red Headed Sandhill crane could be seen from the road.
PART TWO After spending the day preparing for the class at the Weber Grill Academy, Kevin drove us over to the Weber grill restaurant 10-minutes
PART ONE For the past few years, I’ve had a front-row seat to share Harry’s amazing barbecue adventures that continue to take him to
My journey in barbecue began (as with most youngsters, I imagine) with my dad grilling for special family occasions. He brought this tradition to the
Alex G. Paman’s second article is about his first journey to the wonderful island of Cebu. There he enjoys a large variety of local grilled
Forward by Donna Fong, Butchers Daughter BBQ Harry is fond of saying that why you barbecue is more important than how and what
I meet many barbecue and grilling aficionados in my travels. I became friends with Alex Paman, a Filipino American, while competing in a NorCal contest. I
As a veteran pitmaster, I’ve heard my fair share of stories about audacious rookie competitors. When Donna told me about this one, I
The SPAM Museum, by Donna Fong, Butcher’s Daughter BBQ Do you know what a guilty pleasure is? It is something that you
5/13 One of the aspects I love about cooking competition barbecue is the quest to find the ultimate meat to compete with. I’ve tried sourcing
Do’s, Don’ts and Nevers, by Donna Fong, Butcher’s Daughter BBQ Do 1. Take a Certified BBQ Judge class so you know what the
After seven years as a competitor, I was very excited to make my first foray into the judging tent as a newbie BBQ