Articles by BBQGRAIL

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WARNING: OFFICIAL BBQ DOGMA DETOX ZONE

June 21, 2026 BBQGRAIL 0
The articles, guides, and recipes on this site represent a collection of widely accepted, time-tested methods for outdoor cooking. However, we are fully aware that the backyard culinary community contains… highly passionate individuals. If you are currently experiencing elevated blood pressure, a twitching eye, or an overwhelming urge to furiously type a 5,000-word manifesto because a recipe suggests a rub […]
smoke
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“Smoke & Spice” by Bill and Cheryl Jamison

June 21, 2026 BBQGRAIL 0
Editor’s Note: You may wonder why I would review a 32-year-old cookbook. The answer is simple. This book changed outdoor cooking for many people, me included. There are multitudes of barbecue/smoking cookbooks, but few can be considered classics. And only one can be considered THE CLASSIC barbecue cookbook. That cookbook is “Smoke & Spice” by Bill and Cheryl Jamison. If […]
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Mastering Smoke Profiles with Bill & Cheryl Jamison

June 18, 2026 BBQGRAIL 0
Bill and Cheryl Jamison, in their cookbook Smoke & Spice, share a simple truth with backyard cooks. Wood is not just for heat. It is a key seasoning, just like salt or pepper. Picking wood for your smoker is a lot like choosing the right herbs for a stew. The wrong wood can drown out the flavor of tender meat. […]
pitmaster
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Pitmaster by Andy Husbands and Chris Hart

June 18, 2026 BBQGRAIL 0
Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart feels like a friendly backyard lesson from two seasoned pros. This cookbook is packed with hands-on advice and celebrates the best of American barbecue. Andy and Chris bring years of competition and backyard know-how to every page. The Authors Behind the Pit Andy Husbands knows his way around […]
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The Evolution of Asheville-Style Barbecue

June 13, 2026 BBQGRAIL 0
Barbecue in the South is a serious thing. Folks have strong opinions about wood, meat, and sauce, and they stick to them. But up in the Blue Ridge Mountains, Asheville, North Carolina, does things a little differently. Asheville-style barbecue feels like a backyard where everyone’s welcome. It starts with good old Southern wood-smoking, then brings in flavors from around the […]
12 Bones Smokehouse
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12 Bones Smokehouse By Bryan and Angela King

June 13, 2026 BBQGRAIL 0
Cooking from 12 Bones Smokehouse by Bryan and Angela King feels like being at the best backyard family reunion. Imagine a classic Southern pitmaster teaming up with a creative cousin who loves experimenting with bold flavors. This cookbook showcases the flavors of “Asheville-style” BBQ, a regional take from the Blue Ridge Mountains that skips the usual debates between Eastern and Western Carolina styles. […]
chile
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Chile Isn’t Chili

June 13, 2026 BBQGRAIL 0
While they sound identical, the spelling difference between chili and chile carries significant cultural, linguistic, and culinary distinctions. Understanding the nuance helps navigate menus, recipes, and regional dialects without confusion. The Botanical Pod: Chile The spelling with an “e” at the end—chile—refers directly to the pepper plant (genus Capsicum) and its fruit. This spelling retains the closest connection to the […]