- IMPECCABLE PERFORMANCE: The long, ultra sharp blade is engineered to deliver highly precise cuts with minimal effort.
- PROFESSIONAL DESIGN, SUPERB QUALITY: Most desirable length by professionals. Sharp blade with premium stainless steel engineered to excel on all cuts of meats, including big roasts. It is also designed to last.
Eat This: The Brisket Chili Cheese Dog From Cattleack BBQ Will Wreck Your LifeMarch 9, 2018 - Dallas Observer
Once you're in line, the aroma of smoked meats fills your nostrils while you're waiting, and any modicum of self control disappears like chaff in the wind by the time you step to the counter. So we've already ordered too much meat this particular day...
Girlfriend slices open her lover's throat with a knife after he choked ...March 10, 2018 - The Sun
Sarah Glass, 45, saved 50-year-old Isak Bester's life when disaster struck at a barbecue on North Island, New Zealand....
Barbecue Knives - Choosing, Sharpening and Taking Care of your BBQ Knives
Best Knives for BBQ - how to care of your Barbecue Knives For more barbecue and grilling recipes visit: http://howtobbqright.com/ Tips and info on how to find the right knives for bbq. How...
Unpacking the Original BBQ Pit Boys Knife
Unpacking the Original BBQ Pit Boys Knife.
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Dr. BBQ's "Barbecue All Year Long!" CookbookSt. Martin's Griffin. 2007
Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ....
Celebrating BarbecueSimon and Schuster. 2010
Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic...