Fusion

The Culinary Showroom: Finished Dishes & Flawless Results.

Filipino Cajun Fusion BBQ
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Filipino Cajun Fusion BBQ: Tony Ramirez Cookbook Review

July 21, 2026 BBQGRAIL 0
Barbecue comes with a lot of rules if you listen to the purists. They argue about wood, brisket temps, and even sauce on ribs. All those rules can make outdoor cooking feel stressful instead of fun. If you want to free your grill from the rule-makers, take a look at Tony Ramirez’s cookbook, Backyard BBQ with Fire and Spice. You […]
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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. […]
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Mexique: When Central Texas Smoke Met Mexican Spice

June 10, 2026 BBQGRAIL 0
For years, Central Texas barbecue followed a strict code: low heat, post oak smoke, and just coarse salt and black pepper. Straying from this “Dalmatian rub” was almost unthinkable. But sometimes, breaking the rules leads to something great. That’s how Mexicue was born, blending slow-smoked American barbecue with bold Mexican flavors. This is more than a food truck trend. It’s […]
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Chinese-American Barbecue by The Smoke Queen Winnie Yee

June 1, 2026 Larry Gaian 0
When I heard about “Chinese-American Barbecue” by Winnie Yee, I knew I had to get it. When respected names like Meathead Goldwyn and Kevin Bludso praise your work, you know it’s something special. And if Daniel Vaughn, the barbecue editor at Texas Monthly, recommends your restaurant and cookbook, you’ve truly made it in the barbecue world. Winnie shares the techniques […]