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  2. Myron Mixon - Wikipedia

    en.wikipedia.org/wiki/Myron_Mixon

    Myron started in competitive barbecue in 1996 at a competition in Atlanta, Georgia. [1] He won first place in whole hog and third place in the pork shoulder competition. [2] He originally only took up competitive BBQ in order to promote his family's BBQ sauce which his parents, Gaye and Jack, had created. [3]

  3. Tuffy Stone - Wikipedia

    en.wikipedia.org/wiki/Tuffy_Stone

    He founded his barbecue team "Cool Smoke" in 2004, [3] [4] and cooks alongside his father George. [5] He describes himself as a traditional wood burner, and tends to use hickory wood in his smoking. [6] Stone and his team compete on the competitive barbecue circuit. [7] [8] He owns a Virginian-based local chain barbecue restaurant called "Q ...

  4. BBQ Pitmasters - Wikipedia

    en.wikipedia.org/wiki/BBQ_Pitmasters

    BBQ Pitmasters is an American reality television series which follows barbecue cooks as they compete for cash and prizes in barbecue cooking competitions. The series premiered on TLC on December 3, 2009.

  5. Ed Mitchell (pitmaster) - Wikipedia

    en.wikipedia.org/wiki/Ed_Mitchell_(pitmaster)

    His barbecue sauce comprises apple cider vinegar, crushed red pepper, salt, sugar and black pepper. He cooks "hot and fast" with a bank of coals surrounding the hog. He closes the barbecue vents and will let the hog smoke overnight. He will smoke a hog starting at 500 degrees, lowering the temperature to 250 gradually. [1]

  6. These Expert-Recommended Electric Smokers Will Simplify Your ...

    www.aol.com/best-electric-smokers-barbecue...

    Best Electric Smokers. Best Overall: Cuisinart Vertical Electric Smoker. Best Value: Masterbuilt 30-Inch Digital Electric Smoker. Easy-to-Access Design: Pit Boss 3-Series Digital Electric Smoker ...

  7. List of barbecue restaurants - Wikipedia

    en.wikipedia.org/wiki/List_of_barbecue_restaurants

    This is a list of notable barbecue restaurants. Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling , attended to over an extended ...