Check out this succulent Sweet Cola Ribs recipe for your Fourth of July holiday fixins. Ingredients Sweet Cola Barbecue Sauce: 1 tablespoon vegetable oil 1…
(Photo credit Angie Mosier) By Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co., and Author of “Smokin’ in the Boys Room”…
(Photo credit Clint Cantwell) Brisket Ingredients: 1 Brisket, 12-16lbs 1 cup bold brisket rub (see below) ¼ cup yellow mustard Directions: Prepare grill for indirect…
(Photo credit Angie Mosier) GRILLED PORK T-BONES WITH BBQ BUTTER By Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co., and Author…
While you’re preparing your grill and barbecue pit for some spring cooking, Food Network’s duo and barbecue experts, Pat and Gina Neely share tips on how…
BBQ is good anytime of the year. With the weather still giving us warm rays and fun times outside, how can we not start up our grills? Food Network’s duo and bbq experts, Pat and Gina Neely shares a few tips on grilling and show us how to make their signature ribs.
It’s Labor Day, the end of summer and probably the last time you’re going to get the grill out until next year. BBQ can be one of those things that turns unhealthy immediately but with these tips you can keep your cookout good for your body and delicious for your palate.
