1. Memphis in May: Part 1


    from janello Added 36 0 0

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    • Memphis Memory


      from Mark Dolan Added 46 0 0

      Mike Mills recalls his experience at the 1990 Memphis in May Barbecue Competition where he won the first of his three Grand Championships. "This was just our fourth barbecue competition," Mills said. "We pulled in and saw all these fancy rigs and barbecue pits and we just had a little 10 x 10 tent and a 50-gallon drum. We didn't think we belonged," he added. "We were scared to death. It wouldn't have taken much for us to pack up and go home."

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      • Mutton by Moonlite


        from Mark Dolan Added 53 0 0

        The Moonlite Bar-B-Q Inn of Owensboro, KY is famous for it's extensive buffet and its barbequed mutton. "We probably serve more mutton than any place in the United States," said Moonlite co-owner Ken Bosley. Davis County has a long tradition of barbequing mutton, with church picnics serving up barbequed mutton almost every weekend during the summer. Bosley said he encourages customers at the Moonlite to try the mutton. "We tell them look, you're in the only place you'll be able to get mutton in the whole country. You oughta try it because that's something you can't get no where else. And we get a lot of converts," he added.

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        • North Fork Bacon and Smoke House | Wading River NY


          from Weekly News Added 1,094 0 1

          North Fork Bacon and Smoke House | Wading River NY Hours: 12 to 8 pm Friday to Sunday http://www.northforkbacon.com/

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          • Patrick Says Welcome to Charcoal Park


            from Kreeer Web Development Added 249 0 0

            Charcoal Park, is a hidden away garden of Eden located in the heart and soul of the Fruitvale district in Oakland, California. It was created for the purpose of honoring my late mother, Dorothy Turner- Everett and to continue her legacy of giving back to the community...

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            • Pepsi Max - Grill Master Max


              from Ruse Films Added 36 0 0

              Another straight to finish job: cut, color correct and sound design.

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              • Prepping Your Grill for Summer


                from Barry O'Brien Added

                This is a good example of creating a "how-to" video that looks user-generated, but in fact is professionally scripted and produced. The purpose here is to provide clear and accurate step-by-step instruction for maintaining an outdoor gas grill. Even the best grills require maintenance to run safely and efficiently. "How-To" videos are a great way for manufacturers to maintain a close customer relationship, support the serviceability of a brand, and to extend the length of a high-quality product. This video was produced for BobVila.com, and is used with permission.

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                • Rolling a Phattie


                  from Mark Dolan Added 68 0 0

                  Joe McClard originally concocted the hot tamale plate as a way to punish a dishwasher who came to work with a hangover one time too many. He thought it might make the worker go home, but instead, he loved it. And when he ate it at the counter, customers started asking for the same thing. Now the dish, which consists of tamales, fritos, beans, bbq beef, sauce, onions and cheese, is one of the most popular items on the menu.

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                  • Service With a Style


                    from Mark Dolan Added 55 0 0

                    The Dinosaur Barbecue is as well known for its front of the house staff as it is for its bbq. The waitresses, bartenders and hostesses are famous for being a little bit "edgier" than your average server. "I've come to believe there's an urban myth about some of our servers," said owner John Stage. "Basically we've got a good bunch of people and they're great at what they do. They're real and they're fun and there's no script for them to follow."

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                    • Sound of the Cannons


                      from Mark Dolan Added 123 0 0

                      Brice and Ray Cannon learned to barbecue from their daddy and they continue the tradition of the style of bbq common to the Dutch Fork area of South Carolina. "We do it the old fashioned way," Brice Cannon said. "We do it with all wood. I don't know how to cook with gas and I don't wanna learn," At their restaurant in Little Mountain, SC, Wednesdays often seem more like a family gathering than a business as the brothers are joined by friends and family who help them prepare. "Volunteers, all volunteers," Brice said. "The more they eat and the more they drink, the more they get paid."

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