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Behold the Bacon Weave





Behold the Bacon Weave

If I did my job well during Bacon Month (August), you’ve been motivated to make your own home-cured and smoked bacon from scratch. You’re up to speed on how to grill bacon-wrapped foods, from onion rings to chicken drumsticks. Now—just in time for National Pork Month—it’s time to tackle the bacon weave, that magnificent mat of pork meat and fat that’s taken the blogosphere—and our barbecue community—by storm. Read More…

Bratwurst “Hot Tub”



Rasta Shrimp Grilled on Sugarcane



Get the Recipe…
Get the Recipe…


Fire-Roasted Apples



Hill Country Brisket with Coca-Cola Sauce



You can grill pretty much anything you once baked in the oven. Even baked apples. Read More…
The perfect brisket is the holy grail of barbecue—often pursued, rarely attained. See Recipe…

In Praise of Pork Chops, Part 2

In the last 30 years, pork has gotten a lot leaner. That means less marbling and less fat, and an increased tendency for those same lean cuts to dry out on the grill. Well, here at BarbecueBible.com, we try to be proactive, not reactive. Sometimes you have to adapt your strategies and grilling techniques to the foods you actually find at the market. So here are six fail-proof techniques for keeping a pork chop moist—no matter how you grill or smoke it. Find Out How…

FROM THE STORE



Planet Barbecue!

Explore the global nature of grilling through 306 recipes from 60 countries. See More…



Best of Barbecue Marinade Turbocharger

The razor-sharp needles on this meat injector allow marinades to penetrate deep into meat. See More…

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