Chasing BBQ - BBQ Headquarters
Kentucky, Illinois & St. Louis Spices
Kentucky, Illinois & St. Louis Recipes

These three regions each offer some unique contributions when it comes their preferred 'cue. In Kentucky, a lesser known protein takes center stage: mutton. While the protein may be uncommon, the low and slow technique for smoking isn't. In Illinois, comfort foods and hearty sides with a Midwestern touch can be found on BBQ joint menus. And in St. Louis, trimmed ribs with sticky sweet sauce reign supreme.

Barbecue Tips

'Cue Tip #14: Lean Meat in the Middle

"When putting any cut of meat into the smoker, place the lean side of the meat towards the middle (or center) of the smoker and the fattier side toward the outside walls. The heat is higher on the sides so if you position it the opposite way the lean side will overcook long before the fatty side is done."

Rickey & Laura Cox – Pitmasters and Co-Owners of Adam’s Rib Pit BBQ, Longview, TX

Mike's Road Journal

Charlie Vergo's Rendezvous: Memphis, TN

The stories, stars and images of Charlie Vergos' Rendezvous in Memphis, TN are readily available on the internet because when you've been around as long they have (since 1948!) and have been as successful, people talk about you, take pictures of you and, in this day and age, they 'share' about you. Admittedly, their own success drives their high heat, quicker, charcoal barbecuing style for their ribs...low and slow isn't going to work for a place that can seat up to 700! M...
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Charlie Vergo's Rendezvous: Memphis, TN

BBQ Joint Finder

Heirloom Market BBQ

"Jiyeon Lee & Cody Taylor - Owners"

2243 Akers Mill Rd SE, Atlanta, GA 30339

Stiles Switch BBQ and Brew

"Lance Kirkpatrick - Pitmaster"

6610 N. Lamar Blvd. Austin, TX 78757


Barbecue Slang

Deckle An inexact term referring to secondary or smaller muscles in a cut of meat. Sometimes refers to the rib cap on the ribeye or the point on the brisket.


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