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Ray's Reading Club





Recent News
My tribute to Ray Basso
Tuesday, 29 July 2014 02:08
Posted by Gary B. Davis on July 28, 2014 at 16:36:02:

Did my best to incorporate the BBQ Forum logo into one of my cooking grates for my new pit. When I built my first pit in the late 1990s, this was were I got all my cooking and building advice. And it's still the best one around. Here's to you Ray.

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Last Updated on Tuesday, 29 July 2014 02:14
Congrats Bean Bandits!
Tuesday, 29 July 2014 02:04
Posted by mikey on July 26, 2014 at 18:05:17:

This GC's been a long time coming Pete, but nobody can say you haven't worked for it. Congratulations.

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Knife sharpening Update
Thursday, 24 July 2014 04:30
Posted by Ray Basso on July 22, 2014 at 05:55:22:

I just wanted to share with everyone, more about the knife sharpener I bought as a result of the the thread below. I purchased the WorkSharp Ken Onion Edition sharpener. I have sharpened almost all the knifes I own with this machine and I am very happy with the results.

I have sharpened all types of knifes from a small 1-1/2 inch blade in a Letterman mutli tool to an 8 inch blade on a heavy hunting knife that belonged to my father. I have sharpened kitchen knifes including three Forschner knifes, and an old heavy chef knife. I was able to put a really sharp edge on everything quickly.

I wish I have had this thing all my life as I would have saved a lot of time trying to get knifes sharp. Now this machine is probably not for everybody. It was a bit tricky to lean how to use it. So if your looking for a good sharpener, be sure to look at one of these machines.

Ray Basso

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First bbqforum capture from the WayBack Machine
Monday, 21 July 2014 05:06
Posted by MaryAnn on July 19, 2014 at 18:14:15:

I think it's from 8/17/2000. Some great discussion abut smoke flavor and the smoke ring among many others. Not all the links work depending on when the content was captured but a lot of great info from old timers. Hope it works. Mary Ann

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Monday, 21 July 2014 05:05
Posted by bbqlover on July 19, 2014 at 07:48:24:

Went to Sam's for a brisket. Found none less than $50. What are brisket prices where you stays.

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new summer sausage kit
Thursday, 17 July 2014 04:12
Posted by mike/hawgeyes on July 16, 2014 at 17:35:28:



Well, after several years of thinking about it, and 6 months of working on it, we're finally coming out with a new product. its called hawgeyes bbq summer sausage kit. i love the whole concept. my friend steve bryant(an isu meat specialist) helped me with the product testing, recipe development, and safety guidelines. a local wildlife artist(larry zach) designed the box. whitetails unlimited has endorsed the product as "the official summer sausage kit of whitetails unlimited". its' a product directed toward hunters, as well as summer sausage fans in general. its also the best stuff i've ever tasted (from a kit). it makes 25 pounds of finished product, and should be available for delivery within 3-4 weeks. it will have a retail cost of less than 20 bucks(to make 25 pounds of finished product).  

A percentage of the sales will go back to whitetails unlimited for hunter education and habitat management. pretty cool stuff, just in time for hunting season. we'll be taking phone in wholesale and retail orders from here on, but should have it on our site soon.


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Last Updated on Thursday, 17 July 2014 14:24
Quick Read Thermometers
Wednesday, 16 July 2014 03:55
Posted by Professor Ribtickler on July 14, 2014 at 20:20:26:

Good Evening All,
For an extremely belated fathers day gift, my wife bought me a Maverick PT100bbq instant read thermometer. I had asked for a Thermapen. My question to you good folks is this a good thermometer or was she taken for a ride at the store? Any words of wisdom would be greatly appreciated.

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Wednesday, 16 July 2014 03:53
Posted by bbqwizard on July 14, 2014 at 16:49:03:

I just have to ask!

I would like to ask you guys a question about these scores. Would someone please explain to me how the last one could even be allowed?!

Brisket scores
979 899 977 979 888 865!


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Rank of States By Its Food/Drink; Part I
Monday, 14 July 2014 05:04
Posted by Don, Dueling Bubbas on July 11, 2014 at 15:13:49:

Gee, seems tofu kicks arse...

from :

Every state in the USA, ranked by its food/drink

During America Week, a parlor game emerged among our editors, in which we discussed what state we'd want to eat and drink in for the rest of our lives if we couldn’t move anywhere else. And, in order to prove each other wrong, we began to research, then really research, and then began to get deep into some weird food forums, and, at the end of it all, we realized we needed to do the most research possible and turn this into a story.

So here is what we did: we ranked states by the food/drink available in that state, focusing on four key questions: 1) What did they produce (beef, oranges, ugh, sorghum?), 2) What iconic items were they known for (key lime pie? onion burgers?), 3) What is their beer/wine/spirits production like (great breweries/wineries?), and finally 4) What is the food/drink scene like in their cities? Weighing all those factors, here is our by-no-means-scientific ranking. If you disagree and want to tell us how stupid our faces are, well, that’s what Internet commenting forums are all about:

50. South Dakota
When you Google "South Dakota and food", an image of a hungry child crying comes up, and then the computer goes black.

49. North Dakota
This could have been at 50. We flipped a coin.

48. Utah
You pride yourself on your secret “fry sauce”, which is just the same ketchup and mayo hybrid one finds at burger joints EVERYWHERE. But at least you have really arcane liquor laws!

47. Iowa
Your most iconic food is meat that a person was too lazy to pack together.

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Knife sharpening
Monday, 14 July 2014 05:01
Posted by Ray Basso on July 10, 2014 at 17:07:15:

I have several stones to sharpen my knifes but they take up too much time. I have a Chefs choice machine but it grinds too much metal and so I don't like to use it on some knifes. I have been looking at the Lansky and the Smiths sharpening systems. Does anyone use either one of them and could advise me about them?

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