I don’t know about you, but when I think “classic American barbecue dishes,” I think “Burger King.” Except…no, that isn’t really true of anyone, is it? Yet the company still thinks that the mass-production of their “extra long pork sandwich” is a good idea, and is inflicting it on the American public. [More]
As we wrote last week, White Castle is testing out a new Blaze BBQ menu at one of its restaurants in Indiana. Lucky for us, blogger Kat Jones lives in the area and decided to take us up on our request for a proper review. [More]
Had the owner’s of BATS BBQ in Rock Hill, SC, not attempted to file a trademark application for their logo (see image to the left), they probably wouldn’t have drawn the attention of lawyers for DC Comics, who say the bat icon used in the logo is a little too similar to one of the many Batman logos they have already trademarked. [More]
Meat smokers are expensive, but apparently you can make one that works just fine out of some unglazed terra cotta flower pots and various other cheap and readily available supplies. When you’re done, remember 5 out of 7 Consumerist editors love BBQ. [More]
In case you hadn’t noticed, it’s Memorial Day. That means overblown, low-quality movies that will earn more in a weekend than some small countries will in a decade and — most importantly — it’s grilling season. Alas, despite decades of debate, countless technological advances and several attempts by Presidents Clinton, Carter and Bush to bring resolution to the matter, there still remains a great divide in this nation between those who swear by charcoal and those who are cooking with gas. [More]
Reader Justin read our article about BK’s new pork ribs and decided to see if his local BK had them. It did, so he put together a full report from the front lines. [More]
The apex of human achievement has been reached, and it is called The Cruzin’ Cooler—a motorized cooler that you can ride.
Modeling is a tough business, but the career of Barbe Q, restaurant spokesmodel, may end prematurely. She’s up against not Tyra Banks, but the Reading, Ohio city review board.
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.