Josh Cary

Food Commentator

Josh Cary may be the eCommerce Director at All Things Barbecue during the day, but at night he takes on the mantle of an award-winning Pitmaster, who has cooked on the competition barbecue circuit under various team names including ATBBQ, Yoder Smokers and the Que Tang Clan.

As a carnivorous Celiac sufferer he gladly consumes a little extra meat each meal.

Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original.

Of course, the great thing about food is that it is meant to be played with, no matter what your grandmother repeatedly told you at dinner time.

We’re taking a break from the grill this week, because what better way to ring in the new year than by diving into one of our other passions: spirits.

Justin Cary

Prime rib. Just saying these words makes me salivate. For many of us it brings back memories of holidays spent with families, or trips to fancy restaurants where the server would slice your portion off of the whole roast while standing right next to your table.

Justin Cary

Gravy: the unsung hero of the holiday dinner table. No matter what you’re serving -- from turkey to ham to prime rib -- gravy deserves a place on the table as a staple side.

Of all the classic Thanksgiving dishes, pumpkin pie may just be my favorite. Maybe it’s because when I was younger I convinced myself that I was really eating vegetables when consuming large quantities of pumpkin pie topped with extra whipped cream. 

Justin Cary

Thanksgiving is known as a holiday of appreciation for the good things in our lives, gathering with family and friends to celebrate the changing season, and--in years past--to be thankful for the yield of the year’s harvest.

When you’re traveling and looking for the best restaurants to eat at on your trip, who do you ask? You could, of course, go to social media and ask for recommendations, or maybe call or text friends in the area, but how about asking a tire company?

The Cooking with Fire guys continue their series-of-late featuring recipes inspired by movies. This week's motivation: the 2009 animated film, Cloudy with a Chance of Meatballs.  

Cheese.

Its production predates written history, and it is not known where cheese was originally made, though the earliest evidence of cheese making can be found in modern-day central Europe.

For this episode of Cooking With Fire, Josh Cary and Chef Tom Jackson were inspired by the 1985 Japanese film, Tampopo.

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