This trip, Guy's tucking in the napkin and gettin' into some righteous barbecue. In Dallas, the barbecue stand tucked into a farmers' market, dishing out classic beef brisket and Carolina pork. And outside Las Vegas, the longtime meat market turning its knives on fresh sausage and slow-cooked ribs.
Chef Bobby Flay introduces us to some of the "freshman" class at Steven Raichlen's BBQ University. This class consists of people trying to improve their current grilling techniques to people wanting to learn new things and try new things they can take home
How crazy is this? We’re in Vegas baby and Bobby is playing high stakes poker and waiting for a chance to hit the grills. Plus, it’s pure magic when they fire up the BBQ at LA’s favorite magician's house.
Learn some southern tricks from Myron Mixon for your next barbecue. Jack's Peach BBQ Beans; Jack's Old South Competition Vinegar Sauce; Jack's Chicken; Jack's Old South BBQ Rub