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.

The history of the hamburger is a murky one…

Chicken fried steak has been a favorite dish of mine as long as I can remember. Even after being diagnosed with celiac disease 5 years ago, I have set aside a day several times each year to make chicken fried steak at home.

Carne asada is a favorite dish throughout Latin America. The term literally translates to "grilled meat," with the meat in this case being beef in the form of skirt, flank or flap steak.

It seems that just about everyone loves cheesecake… myself included. There’s something about the dessert that makes it so enjoyable, including the many variations of cheesecake that exist, but modern cheesecake is not a thing like the original.

25,000 years ago man carved the image of a salmon into the walls of a cave in southern France, and this depiction is the oldest known artistic representation of salmon in the world.

Lobster tail is considered a delicacy by many these days, and certainly not something we think of eating as a quick lunch, or for multiple dinners in one week, but this wasn’t always the case.

Depending on where you were born, or perhaps where you currently live, your experience with pastrami is likely to be a mixed one.

When most of us think of smoked foods we think of traditional barbecue pits with roaring fires creating smoke and heat to slowly cook things like pork shoulder or brisket. 

The rules of steak: We’ve all heard them, and they’re not always pleasant on the ears. Like the people who insist they like their steak “bloody.” Or those who want you to sear the steak to lock in the juices. Or the person who wants you to rest a cooked steak for 15 minutes to allow time for the juices to redistribute.

Well, they’re all wrong. In fact, we’ve known for years that these steak “rules” are in fact “myths,” yet they continue to be part of the grilling vernacular, even among seasoned grill masters.

 

Pork ribs. Just saying this phrase can cause debate among barbecue pros and novices alike. It seems that everyone has their opinion on which cut is best, what is the right way to cook them, and whether or not they should be glazed with barbecue sauce.

Well, we’re here to try and set the record straight, not by telling you what to think, but by giving you a little background on pork ribs to help you better understand them.

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