/tags/barbecue-bbq Barbecue (BBQ) en-US Copyright »Ê¹ÚÍøÖ·/Community Radio for Northern Colorado 2020 Wed, 02 Dec 2015 21:28:00 GMT /npr-news/2015-12-02/pitmasters-fan-the-old-school-flames-of-all-wood-barbecue Barbecue lovers once feared that wood-fueled pits were endangered. But as appreciation of this traditional cooking method grows, pitmasters are finding wood-only is good business. Wed, 02 Dec 2015 21:28:00 GMT /npr-news/2015-12-02/pitmasters-fan-the-old-school-flames-of-all-wood-barbecue Jim Shahin /npr-news/2014-06-30/the-past-is-where-its-at-for-the-future-of-barbecue The future of good barbecue isn't in new technology, but in the old way of cooking with wood and smoke, says one expert. The science of slow-cooked meat seems to support his argument. Mon, 30 Jun 2014 16:14:00 GMT /npr-news/2014-06-30/the-past-is-where-its-at-for-the-future-of-barbecue Linda Poon /npr-news/2014-02-04/when-his-pit-burned-down-southern-bbq-master-took-hogs-on-tour Rodney Scott's legendary South Carolina barbecue cookhouse went up in flames last year, so friends of the pit master cooked up a plan to help him rebuild. Scott is now making a comeback with his Bar-B-Que in Exile Tour and bringing people together with his whole hog barbecue. Tue, 04 Feb 2014 22:49:00 GMT /npr-news/2014-02-04/when-his-pit-burned-down-southern-bbq-master-took-hogs-on-tour Debbie Elliott /2014-01-20/d-c-barbecue-joint-serves-food-for-soul-and-mind The owner of Inspire BBQ caters to the tastes of discerning barbeque lovers, but he's also on a mission to reclaim troubled young people and teach a profession that will help them sustain themselves and the community. Mon, 20 Jan 2014 21:00:00 GMT /2014-01-20/d-c-barbecue-joint-serves-food-for-soul-and-mind Allison Keyes /npr-news/2013-07-23/texas-pit-masters-bask-in-moment-of-barbecue-glory When Dallas barbecue restaurant Pecan Lodge opened three years ago, there was no line of customers waiting to taste the brisket. But that all changed when Texas Monthly barbecue critic Daniel Vaughn rated the Pecan Lodge barbecue among the very best in the state. Tue, 23 Jul 2013 06:57:00 GMT /npr-news/2013-07-23/texas-pit-masters-bask-in-moment-of-barbecue-glory Wade Goodwyn /npr-news/2013-05-24/the-great-charcoal-debate-briquettes-or-lumps Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages. Fri, 24 May 2013 18:34:00 GMT /npr-news/2013-05-24/the-great-charcoal-debate-briquettes-or-lumps Eliza Barclay /2012-08-21/kenyas-answer-to-barbecue-is-part-celebration-part-test-of-manhood Nyama choma — grilled meat — is Kenya's answer to barbecue. It's usually goat and always signals a celebration. Grooms-to-be have to slice it properly in front of wedding guests to prove their manhood. Tue, 21 Aug 2012 19:26:00 GMT /2012-08-21/kenyas-answer-to-barbecue-is-part-celebration-part-test-of-manhood April Fulton /npr-news/2012-08-07/on-the-road-in-florida-hard-times-politics-and-smoked-bat Hot Rod's BBQ is hard to miss in somewhat sleepy Lutz, Fla. — part of a swing county that could be key to deciding the presidential election. Along with his new hot sauce, "Hot Rod" Gaudin served up his political views. And got a vegetarian journalist to try what the menu billed as smoked bat. Tue, 07 Aug 2012 11:00:00 GMT /npr-news/2012-08-07/on-the-road-in-florida-hard-times-politics-and-smoked-bat Selena Simmons-Duffin /arts-life/2012-07-15/photos-loveland-loves-bbq-bands-brews Loveland Loves BBQ, Bands & Brews was in downtown Loveland both Friday & Saturday. If you missed it, you missed not only the aforementioned three, but… Sun, 15 Jul 2012 16:39:23 GMT /arts-life/2012-07-15/photos-loveland-loves-bbq-bands-brews Jim Hill /npr-news/2012-02-18/at-gates-bar-b-q-the-ultimate-flavor-lies-in-burnt-ends In Kansas City, burnt ends make the barbecue. Ollie Gates helped transform the food from disreputable wrong-side-of-the-tracks fare to destination food served in a respectable restaurant. Sat, 18 Feb 2012 12:16:00 GMT /npr-news/2012-02-18/at-gates-bar-b-q-the-ultimate-flavor-lies-in-burnt-ends Scott Simon