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Diva QBennett Let me tell it to you, as straight as I take my bourbon: I’ve been living the barbecue lifestyle for a long time now. Ever since the week I judged my first competition in 2006. Kelsey Heidkamp We want to teach people how to be comfortable behind the grill. We just happen to be doing it with a product that hasn’t gone through all these crazy evolutions. Chuck's Flavor Train with Chuck Matto Food should be a memory. You could convey your experiences and your lifetime moments. People should be able to relate to that and know when they take a bite of this, 'Oh, this person’s trying to tell me something and I can hear it!' Chiles and Smoke With Brad Prose That’s what I bring to the table: infusing base ingredients with cultural tastes, drawing their passion to the surface, and making gorgeous, delicious dishes that absolutely crackle with personality. Cook at Home Mom with Laura Miner When I’m not kept busy working and raising three wonderful children, I’m creating approachable recipes focused on gluten-free, low carb/keto, paleo, vegetarian/pescatarian, and Whole30 diets. Paris Frederick I like my barbecue more focused on the meat flavors, so I go drier and less sauce-based. Sometimes salt and pepper really is all you need! Especially for brisket, which really is the heart of BBQ for me.