<see Part 1 and Part 2> On the way, we drove through lush green Illinios pastures and the occasional Red Headed Sandhill crane could be seen from the road. There were fields and fields of corn that wouldn’t be harvested till later
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PART TWO <see Part One> After spending the day preparing for the class at the Weber Grill Academy, Kevin drove us over to the Weber grill restaurant 10-minutes away for an after work social to meet the Weber
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PART ONE First Weber Kettle was adapted from a marine buoy by George Stephen 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 new places
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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 U.S. when we immigrated over from the Philippines, and when he became too old
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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 seafood and meats as seen through the eyes of an American who’s cultural heritage
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Competition Barbecue – A journey of inspiration and reconciliation Forward by Donna Fong, Butchers Daughter BBQ Harry is fond of saying that why you barbecue is more important than how and what you barbecue. For many of us
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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 was intrigued by Alex’s stories of Filipino barbecue which has an equally rich tradition in
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As a veteran pitmaster, I’ve heard my fair share of stories about audacious rookie competitors. When Donna told me about this one, I blurted out, “She’s the ballsiest student I’ve ever had!” How so? 1) You take
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The SPAM Museum, by Donna Fong, Butcher’s Daughter BBQ Do you know what a guilty pleasure is? It is something that you enjoy but secretly know you shouldn’t because others say so. For some, it’s eating
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Do’s, Don’ts and Nevers, by Donna Fong, Butcher’s Daughter BBQ 30 lbs of ruined meat – expensive aftermath of a pit grease fire Do 1. Take a Certified BBQ Judge class so you know what the judges are
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Welcome
