Jonny B (Jon Beberg), a native of South St. Paul who has lived in Belle Plaine the past few years, is the inventor of Jonny B’s Backyard Bar-B-Que sauce, which you will “I put it on just about everything I grill. I’ve had friends tell me they AMARILLO -- 6,000 people and more than eight tons of bar-b-que will be taking over downtown tomorrow night There are also opportunities to win a grill, smoker, or Southwest Airlines tickets. COEUR d'ALENE - After Bent's Pitchamps Bar-b-que trailer, customers can walk around behind it and chat with the man behind the meat. Jeff Selle, owner of Bent's, is often back there loading or tending to his bullet smoker and grills. That said, here are some fab places around the country recommended by readers: · Dinosaur Bar-B-Que: Who knew that this place originated in Syracuse, New York? Now it has outposts in Newark, Stamford, CT and has just opened in the Gowanus/Park Slope Augustine has been developing Old St. Augustine Sweet Heat Bar-B-Que Sauce for more than 40 years. The maker’s goal was to create a thick, brown sugar based, tangy barbecue sauce that could be used on the grill, in the oven or as a dipping sauce. Last week, the owners of Slow & Low Bar-B-Que Bar and Grill in Cocoa Beach broke ground on a second site, this one at 5490 Stadium Parkway in Viera. Owners Joel and Nicole Smith are hoping for a mid-to-late fall opening. It's being built next to a Space .
In the mood for barbecue, but it's just too hot to light the grill? Thankfully, there are multitudes of peppery chow-chow (pickled relish) at Full Moon Bar-B-Que that sets this barbecue haven apart from the others. Read the complete restaurant review The team behind the new Cooper's Old Time Pit Bar-B-Que at 217 Congress hope to create "the Hopdoddy The historic building, which previously housed Copa Bar and Grill, will be extensively remodeled in order to add a rooftop garden and several large SILVER SPRING, Md., (WUSA) -- "We're smoking some ribs." Marcus Yates knows a thing or two about grilling. "Some people like charcoal, some people like propane," he says. Tony Sloan says his wife prefers that he use charcoal when he cooks on the grill. Eight years ago, Pat Martin turned a lifelong passion for smoke and meat into Martin's Bar-B-Que Joint. People couldn't get enough, and he's since expanded to four locations. "I'm not a chef," he says, "but I know an awful lot about live fire." Here's .
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