Does Sauce Make It Barbecue? by Mike Stines, Ph.B.

Barbecue expert Mike Stines ponders whether or not sauce makes barbecue great.

Smoked and Fired Up Prime Rib by Dave DeWitt

Dave manages to get 10 meals out of one 8-pound standing prime rib roast.

Brisket: The King of Texas BBQ by Mike Stines, Ph.B.

Our resident Ph.B., Mike Stines, shows us how to prepare smoked and barbecued brisket.

Weird Smokers and Grills by Dave DeWitt

A photo-essay featuring some of the most unusual smokers and grills in the world.

The Great Super Bowl BBQ Cookoff by Dave DeWitt

Dave is invited to be on the Cackalacky Team competing at a cookoff before Super Bowl XXXVIII in Houston.

Fiery Foods Team Takes on the BarbeQlossal by Mike Stines

Dr. BBQ, Gwyneth, Mike, and Dave compete as the Beer:30 BBQ Team at the world's largest all-pork cookoff.

They're Ribbin' Us! by Dave DeWitt

Dave and Dr. BBQ are judges at the 2005 17th annual Best in the West Rib Cookoff at the Nugget Casino in Sparks, Nevada.

A Smoking Primer by Mike Stines

Mike Stines gives the basics on getting started in smoking with various cookers.

A Barbecued Thanksgiving by Dave DeWitt, et al.

The Fiery Foods & BBQ staff joins together to present our selected BBQ recipes for one of our favorite holidays.

I Graduate from Kingsford University by Dave DeWitt

Dave DeWitt attends--and graduates from--Kingsford University, held at Rancho de los Caballeros in the Arizona desert.

Dr. BBQ's Halloween Barbecue Feast by Ray Lampe

Halloween is the best holiday of the year for people who like to cross-dress and beg.

Barbecue and Grilling Trivia by Bryan Henry and Dave DeWitt

It's the weird, wacky world of BBQ history, cookoffs, and strange equipment.

The North Carolina BBQuest: Rating the ‘Cue with Dr. BBQ by Dave DeWitt

Ray Lampe a.k.a. Dr. BBQ and Dave explore the world of North Carolina barbecue as part of the research for Ray's third book, "Dr. BBQ’s Barbecue Road Trip."

A Degree of Success by Michael Stines

What does it mean to have a Doctorate in Barbecue Philosophy? That was the question Dave asked Mike when he mentioned he was a candidate for the prestigious Kansas City Barbeque Society's (KCBS) "Greasehouse University" diploma.

BBQ Divas by Molly Wales

Some might say that BBQ is for men. Meat, fire, competition--a man's territory. To those people, Molly says: Read on.

Fish Tales: Alaska Fishermen Dish Up the Secrets of Great Salmon BBQ by Elizabeth Short

Elizabeth takes trips to Washington State and Alaska as she uncovers the secrets of grilling salmon. Including mothiwatering recipes like Grilled Salmon with Madras Mango Chutney.

The Best of the Best BBQ by Dave DeWitt

When our Dr. BBQ, Ray Lampe, told Dave that he had been invited to compete at the Best of the Best Invitational Barbecue Cookoff in Douglas, Georgia, he could not resist. Here's Dave's report from this sizzling event.

Smoke On The Water: Smoked, Grilled & Plank-Cooked Seafood by Michael Stines

Michael shows creative ways of preparing seafood on the grill, including mouthwatering recipes.

Guerrilla Grilling, Global-Style by Molly Wales

Molly Wales about Bobby Flay. Including six sizzling recipes from Bobby's new book, Boy Gets Grill, 125 Reasons to Light Your Fire.

Red vs. Green: The Chile Grill-Off on "BBQ with Bobby Flay" by Dave DeWitt

It’s called the "set-up," the underlying theme of an appearance on a cooking show like "BBQ with Bobby Flay." And since the official State Question of New Mexico is "Red or Green?" it made perfect sense for that to be the set-up for the show.

Spicy Barbecued Appetizers by Dave DeWitt and Nancy Gerlach

All those appetizers you’ve been offered at parties over the years: Celery sticks with plain cream cheese. Crackers with spray cheese. Sour cream and onion soup mix dip for chips. Deviled ham salad on tiny rye bread rounds... Had enough? Try our our appetizers off the barbie!

Summer Patio Party by Dave DeWitt and Nancy Gerlach

All the hardware (and software) you need to make your summer celebrations a great success.

Nancy’s Fiery Fare: Tropic-Q by Nancy Gerlach

Our fiery-foods.com food editor presents her favorite tropical 'cue recipes.

Grilling Gadgets and More - Vol #2 by Mike Hackley

Barbecue hardware expert Mike Hackley operates The Grill Store and More in Baton Rouge, Louisiana

Grilling Gadgets and More - Vol #1 by Mike Hackley

Barbecue hardware expert Mike Hackley operates The Grill Store and More in Baton Rouge, Louisiana

Strange ‘Cue by Kristian Kahrs

The Adventures of a Norwegian Journalist in the Meat Capital of Serbia

Summer Grilling with Mark Purdy by Molly Wales

Great recipes by Chef Mark Purdy of famed Dry Creek Kitchen in Healdsburg, CA. To help us recreate his simple and inspiring grilling style, Mark has assembled The Art of Grilling, providing tips guaranteed to make any BBQ sensational.

Barbeque Inferno: The Seafood Grill by Dave DeWitt and Nancy Gerlach

Grill afficionados Dave and Nancy tell you all you need to know to use the grill for some delicious seafood.

The Asian Grill by Dave DeWitt and Nancy Gerlach

It is often assumed that the concepts of grilling and barbecuing were invented in the U.S. Dave & Nancy will take you to Asia, where grilling is an ancient food preparation technique. Their recipes add a new twist to our favorite way of cooking out.

The Secret of Caribbean Barbecue by Paul Ross

If it's not the sauce, not the smoke, not the meat, not the temperature, what is the secret of barbecue? Paul found out on the tiny island of Anguilla in the Caribbean.

The Southwestern Grill by Dave DeWitt

After Dave turned 30 and moved to New Mexico, his grilling habits were radically altered when he discovered chiles.

Grilled Sides and Desserts by Dave DeWitt and Nancy Gerlach

Grill afficionados Dave and Nancy suggest to use the grill for side dishes, too. Even their desserts are grilled! Nine mouthwatering side and dessert recipes.

The Meatless Grill, With Elevated Heat Levels of All Kinds by Dave DeWitt and Nancy Gerlach

Nancy and Dave believe that neither meat lovers nor vegetarians will be disappointed with meatless on the grill--after all, meatless doesn't have to mean flavorless. Especially when using chiles and spices, you don't miss the meat and its attendant fat. Includes their Top Ten Meatless Recipes.

Fired-Up American BBQ Classics by Dave DeWitt and Nancy Gerlach

For centuries now, regional rival fractions have been firing off their best barbecue at each other, but at least they do it in fairly civilized manner: with rival pits at cook-offs big and small. Excerpt from Barbecue Inferno, complete with sizzling recipes.

Mesquite and Other Woods for Grilling and Smoking by Dave DeWitt

Two of the classic arts of grilling and barbecuing are knowing which woods to use and how to use them.

The Heat of Competition: Teams at the Jack D. World Championship BBQ Contest Use Chiles to Add Flavor to their Cue by Suzanne Hall

Once a year, the small town of Lynchburg, Tennessee, home of the Jack Daniel Distillery, grows from 361 to some 250,000 people, enjoying a Championship Barbecue Contest. Chiles help to heat up the grills even further.

Aye, There’s the Rub by Dave DeWitt and Nancy Gerlach

Not To Mention Mops and Sops, Sauces, Marinades, and a Grill Sauce or Two, by Dave DeWitt and Nancy Gerlach. Learn all about rubbing and mopping the right way, along with some great barbecue recipes.

Herbs and Spices keep BBQers healthy by Harald Zoschke

Food chemists say grilled food is healthier than its reputation says it is - if you spice it up right, that is.

Grilling with Beer by Suzanne Hall

Nine mouthwatering recipes, and learn how to pick the right brew!

Pigs Playing Porker–And Other Signs of the BBQ Times by Allan Baker

It took Allen 13 states, 36 days, 2700 miles, a carburetor, rear brakes, and one pending lawsuit to bring you this photo essay about hilarious and/or outrageous signs outside of BBQ establishments.

Barbecue Inferno: Cooking with Chile Peppers on the Grill by Dave DeWitt and Nancy Gerlach

An excerpt with recipes from the popular fiery barbecue book.

Cooking with Coals by Smoky Hale

Barbecue expert Smoky Hale says that the less smoke you use in barbecuing, the better.

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