Originally published on Syracuse.com and written by Jennifer Thompson.

Pregnant women already know about many foods to avoid to keep their baby healthy. Now a study published in the April 2012 edition of the scientific journal Nutrition suggests they consider adding barbecued meat to that list.

Cooking food at high temperatures produces large amounts of polycyclic aromatic hydrocarbons (PAHs), some of which are classified as “probably carcinogenic” to humans. When the food is in direct contact with flame, even more PAHs are generated due to the smoke and changes in the fat from high temperatures, according to the article.

The researchers studied 432 pregnant Polish women and found lower birth weights among babies of women who had consumed barbecued meat during pregnancy. “The newborns of women who consumed any barbecued meat in the third pregnancy trimester showed significantly lower birth weight by 189.4 g,” — 6.68 ounces — according to the study.

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(Originally published in The Daily Telegraph in England.)

A day after model Kate Hillman told how a red kite swooped down and tried to fly off with her pet dog, police are investigating reports of the huge predators pinching sausages from a garden barbecue.

With the San Diego sun warming the air students are counting down the days until the semester ends, fathers are dusting off the ol’ grill, and families are enjoying the beaches once again.  Summer is on the horizon here in San Diego and what better way to celebrate the early summer than a nice BBQ filled with juicy hamburgers,hot dogs, and corn? Can you hear the sizzling of the meat or smell the marinated patties on the grill? Time to kick yourself off the couch,grab your BBQ tools, and head on out to the car, but where exactly are you going to BBQ? Fear not, we have compiled a list of places to BBQ right her in sunny San Diego.

Balboa Park

Balboa Park is perfect for a nice picnic. The park grounds are open 24 hours every day. If you have any questions or are lost there’s a Visitor’s Center located on El Prado and it is open from 9:30 am to 4:30 pm. The Center has brochures and maps and it also provides audio tours and a free-guided tour of the park. No smoking is allowed at all in the Park and Alcohol is only permitted from noon to 8 pm at the selected locations: Botanical Building at Lawn and West Lawn, House of Pacific Relations Lawn, Mall Lawn, Pan American Plaza Lawn, International Lawn, Recital Hall Lawn, and the Moreton Bay Fig Lawn. Dogs have to be leashed at all times and the owner must remain in control of it. Glass containers of any sort to carry or contain liquid are against regulations as well. If you want to bring your bicycle for a stroll around the park you can except at the Rose & Desert Gardens, Spanish Village, and the House of Pacific Relations International Cottage. Sadly roller skates, skateboards, and other such devices are not allowed in the Park. Other than that you are free to have fun. BBQ and enjoy the museums, playgrounds, or even visit the zoo.

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A six-year-old girl who died on a family camping holiday is feared to have been poisoned by toxic fumes from a barbecue, police revealed last night.

I am in so much trouble!  I have always feared what would happen if I found a really good BBQ restaurant either near where I live or close to where I work.  I mean just how hard would it be to have great brisket or pulled pork so close that I could eat it anytime I wanted to.  It would sure throw off my dining out budget, or at least there would be the risk that it would.  So far I’ve not been very successful in finding decent, yet alone good BBQ in the Sacramento area.  Imagine my surprise to find some tasty smoked meats right down the road from my new office.  And the place is located in a gas station to boot.

Eagle Bar-B-Que is going to be hard to stay away from.  I’m not sure about the ribs, pulled pork or sausages…yet, but the brisket is first-rate.  Darn near perfect if you ask me.  There are a variety of features that make this a great BBQ establishment.  First, the atmosphere.  There really isn’t any.  I know this might sound a bit of a contradiction but for those that know BBQ restaurants they know that no atmosphere is the perfect atmosphere.  There are no tables inside, just a couple of tables outside.  There isn’t any really parking to speak of, I had to park at the Home Depot next door and walk over.  You’ve got squeeze past all the counters, chewing gum and candy bars to get to the back where the BBQ is.  If you know classic BBQ then you know this is a perfect BBQ restaurant atmosphere.

The other sign of good BBQ potential is actually smelling smoke AND finding a wood pile.  Eagle Bar-B-Que is owned and operated by Bob Akbari and it didn’t take very long to recognize some real BBQ pitmaster skills.  Bob is a living example of the saying, “It’s not the pit, it’s the cook.”   Bob cranks out some great BBQ on a couple of Char-Broil off-sets.  No fancy expensive pits, just a normal backyard pit in the hands of a master.  Bob has turned out BBQ since the 1970′s.  He was owner of Eagle Bar-B-Que in Dallas, Texas and has brought great Texas BBQ to Sacramento.

When I first walked into the gas station I asked if the meat was pre-sauced.  Bob just looked at me and his eyes said, “of course not.”  I ordered the brisket plate with beans and cole slaw.  The brisket was fantastic.  Didn’t need much of the sauce.  Instead I got to enjoy great smoked meat flavor.  Bob seasons his brisket with salt, pepper and garlic.  That’s it, no fancy rubs.  The brisket is smoked to perfection with a great bark.  The brisket comes “pulled” and I’d prefer it sliced, but I’d rather have great shredded brisket than the over sauced sliced mush I’m normally get in local BBQ restaurants.  For those that enjoy sauce with their brisket it comes one the side, where it should be.  The sauce is flavorful and tangy.  A real Texas sauce.

The sides were outstanding too.  No doctored up canned beans.  Nope, these are scratch Texas style chili beans.  I’d have been happy with a hunk of cornbread and bowl of these beans.  I also ordered the cole slaw.  And this may have been the best cole slaw I’ve ever eaten.  It was perfect.  Just the right amount of dressing.  A hint of mustard and pepper makes this an awesome slaw.  I can’t wait to go back get me a pulled pork sandwich topped with the cole slaw.

Eagle Bar-B-Que is located in the Shell Station at 8090 Folsom Blvd in Sacramento.  They are open from 10:30 a.m. to 7:00 p.m. everyday.  I don’t get to say this very often, but you’ve got to give them a try.

Copyright secured by Digiprove © 2012 Larry Gaian

After using the rub a couple of times I found that I wasn’t less conflicted at all.  Many of my readers know that Neil Strawder is one of my all-time favorite BBQ community people.  As my dad used to say, “He’s just good people.”  So when I make a statement like Bigmista’s Perfect Pork Rub might possibly be one of the best rubs ever to hit the market I didn’t want people to think I was just saying that because Neil and I are friends.

At the same time I didn’t think it was fair to Neil that I didn’t tell people how fantastic this stuff was.  So yes, Neil Strawder is my friend, yes Neil sent me the rub for free and yes…Bigmista’s Barbecue’s Perfect Pork Rub is some of the best rub I’ve ever used.  This stuff rocks and if you have not tried it you really should.

“It took me over five years to perfect our pork rub,” Neil told me recently when I had a chance to ask him a few questions about his rub. “There were lots of trials and error that went into developing this unique blend of spices,” he explained about the time it took him to master the flavor profile.

And as soon as you open the package you realize, with the first whiff, that it is a unique blend of spices.  “The special thing about this rub is that it uses some spices that aren’t usually associated with pork. There is a bit of cinnamon in there and that is usually used in sweet dishes and desserts. The brain usually associates cinnamon with sweets but it isn’t sweet on its own. It’s a great addition for meat,” Neil continued.  I have to admit I smelled the the cinnamon immediately and my first thought was that Neil could be nuts.  But the flavor it adds to this rub along with the other spices is amazing.

Bigmista’s Barbecue is the King of Los Angeles area BBQ since this is the same pork rub they use on their pork and ribs you can get a bit of the taste that has people all over Southern California raving about his food.

I’ve used the rub on pork chops that were just simply grilled on my Weber kettle and now I can’t wait use the rub as a base for a pork brine.  But the best use was the recent chopped rib meat sandwiches that I made recently.  The flavor of the rub changes when it’s on the smoker for an extended period of time.  It doesn’t really lose any flavor but it doesn’t mellow a little and when you’re going to add a little sauce to the meat the mellow flavor really works to enhance everything, both the meat taste and the sauce profile.

For the most part, I’ve learned over the years that almost any rub designed for pork should also work for chicken and sometimes even fish.  I can’t wait to try this rub on a whole roasted chicken and also on some salmon.  I’m thinking it’s going to be good.

Bigmista’s Perfect Pork Rub can be ordered from the man himself at Bigmista’s Barbecue.

Copyright secured by Digiprove © 2012 Larry Gaian

(Originally published in Wenatchee World)

WENATCHEE — A 39-year-old Cashmere man suffered multiple broken bones when he and a barbecue that he was holding on to fell out of the back of a pickup about 12:25 p.m. Thursday.

The accident happened on Highway 2/97 about two miles west of Wenatchee, according to a State Patrol report.

Kyle J. Stewart was transported to Central Washington Hospital, then was transferred to Harborview Medical Center in Seattle where he was in serious condition.

The accident happened when the barbecue and Stewart, who had been standing in the back of the pickup, fell out of the pickup and landed on the highway, according to the report. Sgt. Mike Harris with the Chelan County Sheriff’s Office said Stewart suffered multiple fractures.

The pickup was driven by Wayne P. Warren, 74, of Cashmere. Another passenger in the vehicle, Dale J. Stewart, 70, of Cashmere, was not injured. He was riding in the cab.

Sgt. Leon Leyde with the State Patrol said the barbecue, which one of the men had just purchased, was not tied down.

To celebrate their success, Hall and Thompson are inviting guests to attend a Shark Tank watch party this Friday night, March 9th, from 7:00pm to 9:00pm, at their Pork Barrel BBQ Restaurant at 2312 Mount Vernon Avenue in the Del Ray neighborhood of Alexandria, Virginia. Guests are invited to gather for dinner and watch Pork Barrel BBQ’s most recent Shark Tank episode, which will be broadcasting on several high-definition TV’s throughout the restaurant.

Friday’s episode will include an update on the nationwide success of Pork Barrel BBQ and the opening of their first Pork Barrel BBQ Restaurant. Since Hall and Thompson entered the Shark Tank and pitched their company to the “Sharks” and landed an investment deal with New York Real Estate Mogul Barbara Corcoran on season one, Pork Barrel BBQ has become America’s fastest growing barbecue company.

Hall and Thompson are considered the most recognizable winning contestants of the Shark Tank series. [Watch their audition tape at http://www.porkbarrelbbq.com/tag/shark-tank] Since their appearance on season one of Shark Tank in late 2009, the Pork Barrel BBQ co-founders have become known for their creative and innovative approaches to starting and growing a successful business. With accolades ranging from Men’s Health Magazine declaring Pork Barrel BBQ’s Original BBQ Sauce as one of the “125 Best Foods for Men” and the Washington Post’s Jim Shahin proclaiming Hall the winner of the Golden Rib award for his “accomplishments in food, business, and do-goodism,” the company continues to expand its barbecue-related offerings.

In 2011, Pork Barrel BBQ debuted a specialty BBQ-flavored peanut with FERIDIES, added Pork Barrel BBQ Mustard BBQ Sauce to their line of sauces, introduced the world’s first barbeque scented fragrance – Que, continued to earn top awards on the professional BBQ circuit, and opened the first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, Virginia. This year, the company debuted another new sauce, the Pork Barrel BBQ Carolina Vinegar Sauce, and is representing the nation on the competitive barbecue circuit as the reigning Grand Champions of the Safeway National Capital Barbecue Battle.

“Other entrepreneurs dream about putting their product in every store in America, but only my partners Heath Hall & Brett Thompson of Pork Barrel BBQ actually do it,” said Barbara Corcoran, star of ABC’s Shark Tank. “The genius of these unconventional guys is that they not only have the ability to cook-up a new idea a minute, they are willing to hustle and stay the course until it’s done.”

“Appearing on Shark Tank and receiving an investment from Barbara Corcoran were two key events in the success of Pork Barrel BBQ,” said Hall, President and co-founder of Pork Barrel BBQ. “We are most excited that these economically difficult times we’ve been able to turn an idea into a successful business that employs over 40 people. Hopefully other entrepreneurs will be inspired and encouraged by our success and attempt to grab their piece of the American Dream.”

Hall, Thompson, and their restaurant partners “Mango” Mike Anderson and Bill Blackburn will be offering a specialty cocktail in honor of Barbara Corcoran and their Shark Tank experience during their Shark Tank watch party on Friday. Restaurant patrons attending the Shark Tank watch party can sip on a commemorative “Bourbon Shark Bite” cocktail, which will contain a souvenir shark floating in its depths.

For more information about Pork Barrel BBQ, visit http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook.com/PorkBarrelBBQ, Twitter (@porkbarrelbbq) and the company’s blog.

About Pork Barrel BBQ
Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the 2011 Safeway National Capital Barbecue Battle, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

Press Release Courtesy PRWeb: Pork Barrel BBQ Restaurant to Host Shark Tank Watch Party

A total of 30 events are planned on the 2012 tour, covering 28 states, from March 3 – Nov. 4. Twenty-seven of those events will be in parking lots of Club locations, as part of the Sam’s Club National BBQ Tour, which is the largest Kansas City Barbeque Society sanctioned competition series.

“Savvy consumers want to see, try, taste and experience products for themselves before they make purchasing decisions,” says Jane Frost, cow-calf producer from San Jon, N.M. and vice-chair of the checkoff’s Joint Retail Committee. ”Connecting with consumers through promotional sampling in an environment of fun and excitement proves to be one of the best platforms for engaging our target audience, promoting our beef products, and driving home promotional messages that keep beef top-of-mind with consumers and in their shopping carts.”

In 2010, Sam’s Club launched a pilot competitive barbecue program and became the first major retailer to sponsor KCBS, the largest and most respected barbecue sanctioning body in the world. From that pilot program, the Sam’s Club National BBQ Tour was born. During 2011, the inaugural tour became the largest competitive barbecue series in America, doling out more than $400,000 in prize money, the largest prize pool in barbecue history. In 2012, the stakes are even higher, with more competitions and a whopping $500,000 in prize money!

“These events provide the beef checkoff with a unique opportunity to showcase beef cuts that perform great on the grill, at a variety of price points, while engaging directly with consumers,” Frost says. “And with the help of our state beef councils, ‘Ambassadors of Beef’ will be promoting, educating and speaking with consumers of all ages about the taste and nutritional benefits of beef all summer long.”

Click here to view the GrillMaster events schedule or visit GrillMasterTour.com.

Copyright secured by Digiprove © 2012 Larry Gaian

Acknowledgements: Beef Checkoff press release

(Courtesy  US News-Travel)

By Emily H. Brather

If you’re like us, you can’t wait for Memorial Day, the unofficial start of barbeque season. There’s nothing quite like spending the evening with a cold beer and a plate piled high with chilled coleslaw, thick-cut French fries, and succulent barbeque. You can almost smell the tangy deliciousness of the North Carolina-style, vinegar-based barbeque wafting from these very words. But it could be that this article is helping you recall the smoky flavors of Texas beef brisket or the sweet molasses taste of Kansas City-style ribs…

That brings us to another point: There are few topics more incendiary than barbeque—politics and pizza being two of them. We tried to list the standout cities, but keep in mind that some of the best barbeque joints are the ones you find in postage stamp-size towns while on road trips. With that said, here are the seven best cities for barbeque.

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