I first met Jack Timmons at his Seattle Brisket Experience popup event way back in 2013. I had come across an invite online for the event with book signings by Daniel Vaughn, BBQ Editor for Texas Monthly. Daniel was in town on the release tour for his book, Prophet of Smoked Meats. I didn’t know…
We weren’t anticipating making pork belly burnt ends, but decided to make a day of it after attending a car event in Bellingham, Washington (read about our other adventures at Stones Throw Brewing Co here). It probably doesn’t come as a surprise to you that our thoughts stay close to our grills, and we sought…
Few things are as universal as the barbecue. For thousands of years, humans have gathered around fire to enjoy cooked foods. No one is quite sure where it started. Some believe that the modern concept of barbecue and grilling started when Europeans arrived in North America and learned how Native Americans prepared fish and game…