I'm just about ready to post my little recipe of stuffed wings for Superbowl Sunday. I think they are great, but then this came across m...

Hey fellow West coasters, the NBBQA conference and trade show is in San Diego, CA this year. It's coming right up - February 22-25. I...

The wood pile is ready for making fires after sledding. That is a perk to owning a barbecue restaurant - an everlasting supply of wood. Sure...

Awesome axe kick snagged from this website I don't think I've ever heard someone say, "Oh, if only this year could last fore...

Here's my post on the Char-Broil Live site about cooking Ling Cod in The Big Easy. What I loved about making this dish? It was super fas...

My son attended a preschool one year called Nature Kids, housed in the middle of Seattle's largest park, the 534-acre  Discovery Park. T...

We don't get much snow in Seattle. Most of our "white winter" is an unending white sky. It gets grey plenty too, but today it ...

We've come up with a host of barbecue stocking stuffers this year. Back by popular demand is the BBQ Soap. An olive oil soap, it's s...

The "Oil-less Turkey Fryer" from Char-Broil arrived just in time for me to test before Thanksgiving. I am one of their bloggers th...

The barbecue soap is unmolded and cut. It will be ready for sale and to ship by December 5th, just in time for the holidays. I've been...

It's called The Big Easy and Char-Broil claims is has all the taste of a fried turkey, without the oil, mess and imminent backyard explo...

Turkey time is a favorite part of the year for me. For one, Thanksgiving dinner is my favorite meal. When asked what I'd choose if stran...

This is a repost from a Thanksgiving series I did in 2009. I won't repost the entire series, but brining your turkey before smoking is...

Whether you want a new turkey breast recipe for a weekday dinner, or have a smaller gathering at Thanksgiving this year, here is a post I ho...

I love Halloween, so here's a little contest. Post your own ghost story in the comments of my Smokin' Pete's BBQ ghost story (pr...

The other night I was working late on a Monday. We recently decided to be closed on Mondays during the fall and winter, to give ourselves an...

You may not generate a barbecue scrap pile like a restaurant, but for those of you dedicated to firing up the coals no matter what the weath...

A few nights ago, I planned to bang out dinner and a blog post while I was at it. The kids waited (im)patiently as I photographed their dinn...

We of the barbecue religion love our double entendres, puns, and new ways to slip pork butt into a punchline. Just look at the KCBS roll cal...

I'm thrilled to be a part of the Char-broil All-Star Bloggers this year. Today they put up my first post, a recipe for smoked babybacks ...