1. Memphis In May


    from Mark Dolan Added 34 0 0

    "It's the largest pork barbecue contest on the planet," said Memphis in May executive vice president, Diane Hampton. Also known as the "Superbowl of Swine" and the "College of Pig Knowledge," the event is held on the third Saturday in May each year on the banks of the Mississippi River at Tom Lee Park in Downtown Memphis. Barbecue competitors and enthusiasts come from all over the world to participate in the annual event, one of the biggest and best known bbq competitions held each year.

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    • Kosmos Q Competition Chicken Trailer


      from Blackbird Cinema Added 183 0 0

      Blackbird Cinema Presents Competition Chicken by one of the best in the country, Darian of Kosmos Q! Order the full version online at www.kosmosq.com and change the way you grill today!

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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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        • Labor Day car-B-Que 9-4-2011


          from Ben Deutschman Added 20 0 0

          We decided to have not just a regular ole Labor Day Weekend Bar-B-Que, but instead, to have a Car-B-Que, which is a Bar-B-Que, plus a Car Show. So, on September 4, 2011, we turned the street next to my house into a mini Car Show, and Grilled, ate, looked at the cars, talked cars, and ate some more. The festivities started at around 12:00 P.M., and ran until 12:30 A.M. on the 5th.

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          • Mangano judges annual Nassau Firefighter's Cook-Off Competition, Promotes BBQ safety


            from Nassau Executive Added 50 0 0

            For the fifth year in a row, the Nassau County Firefighters Museum and Education Center hosted an exciting Firefighter BBQ Cook-Off where Nassau County’s “bravest” participated in a grilling throw down. This year, teams of firefighter chefs competed to make the best firehouse ribs dish and either a chicken dish or a burger. The event took place in the parking lot of the brand new Fairway at the Roosevelt Raceway Center in Westbury. Nassau County Executive, Ed Mangano help to select the winners of which Bethpage and Rockville Centre Fire Departments tied for first place and East Meadow Fire Dept. came in 2nd.

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            • Blue Smoke - Barbecue and Then Some!


              from Mark Dolan Added 129 0 0

              Kenny Callaghan, pitmaster and co-owner of Blue Smoke BBQ in NYC, was a classically trained chef who honed his skills in the kitchens of places like The Helmsley Palace Hotel, the Russian Tea Room and Union Square Café before opening a BBQ restaurant. His culinary background is evident on the eclectic offerings that can be found on the Blue Smoke menu. “The core of my business is BBQ – Great BBQ - and then I wanna surround that with great vegetables, great salads and great fish dishes,” Callaghan said. “I just want to offer a variety of different options for people to explore - and I think that’s one of the reasons we’re so successful here”

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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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                • timelapse bar-b-que


                  from John Leach Added 87 0 0

                  its 30 odd degrees and thought it was time for a bar-b-que! this time though, instead of filming everyone eating, I thought I'd film me setting the whole thing up, lighting it and then throwing the meat on. this i accomplished, right down to catching the match arcing its way onto the pile of pine needles that I was using as kindling. 2 hours later I turned the camera off (once I'd had the obligatory "people-switching-position" dance) and started converting the pictures. The next day my little daughter told me she'd moved the camera just after I'd lit the bloody thing (but "I put it back where it was", she said!!!). therefore, apologies for the camera shake in the entire film (and lack of starting point). found the music on freemusicarchive.org and thought it would fit the general theme: "Local Boogie" by Oblivian Substanshall - http://freemusicarchive.org/music/Oblivian_Substanshall/

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                  • The Supervisor


                    from Mark Dolan Added 46 0 0

                    C.J. the pot-bellied pig entertains visitors young and old who come to Curtis' Barbecue in Putney, Vermont. But Curtis points out that the good-natured pig also has another important role. "He's my supervisor," Curtis said. "He makes sure I'm doing a good job." This is the second pot bellied pig that Curtis has had for a pet. "The first one, Isabelle was 250 pounds," he said. "C.J.'s only about 80 pounds. But he's a good little guy"

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                    • The Lexington #1


                      from Mark Dolan Added 66 0 0

                      Wayne Monk opened The Lexington Barbecue restaurant in Lexington, NC 43 years ago and had been in the barbecue business for 10 years before that, starting out as a car hop. His brother opened a barbecue stand and it became the Lexington Barbecue #2. "After he sold out, I dropped the #1," Monk said. "But many people still refer to it as the Lexington #1" Aside for some minor changes, Monk said his business is still the same as when he opened. "We're still in the past but I like that. That's the way I want to live my life. I'm still back in the 50s and 60s and I really don't want to change"

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