Why would you ever want to shove a can of beer up the butt of a chicken and cook it?

The answer is simple…it’s the very best, tastiest, moistest, most incredible flavored chicken you’ll ever eat. Although the person that thought of this idea was clearly a little twisted, they did discover a miracle in the art of cooking chicken. It’s fun, flavorful, easy…and if done properly, very safe. The number one goal of this website is to promote safe and healthy preparation of beer can chicken.

If you’ve been bitten by the ‘que bug and are considering entering the realm of competition barbecue, there may be no better starting point than this little book penned by George Hensler of the “Who Are Those Guys?” BBQ Team.

Just to avoid any confusion or to stem off any disappointment, I must tell you that Startin’ the Fire does NOT teach you how to to cook competition-style BBQ. There are not grilling and smoking equipment reviews and there are no recipes (thank God!).

What this book details is how to assemble a team of liked-minded BBQ enthusiasts, how to travel, some KCBS rules, what to expect from a cook-off and how to build your meat boxes to turn in to judges. Although I’ve never been involved in a competition team, I can imagine that a lot….

Straight from the bottle….After the first taste I immediately went for another.After tasting you can see why the ingredient list is as long as it is.The clever concoction of spices along with the fruit make this a very unique taste. Its not your “average Joe” type of sauce, you can really appreciate the complexity and perfect blend of all the ingredients.

Moses Pennell has an old Texas family rub recipe (sounds like many a story you’ve already heard, eh?) and as a pitmaster he serves it up on BBQ aplenty for The Texas Pick-Up, a catering and delivery business that serves a large portion of the Southern California area.

Moses has asked me to take a gander at his trademark spice seasoning, called Texas Pick-Up Que Rub, to see what my opinions are of it…

I was asked to review a new type of Charcoal, and sent a sample of the product.
The first thing you notice is the brightly colored bag that says All-Natural, Burns Hotter & Longer, Starts Faster, and No Chemicals. And it says the Charcoal comes 100 % from Central Ameriaca.

On our way to the Giant center In P.A to see one of our favorite country duo “Brooks and Dunn” my wife and i pulled up to a traffic light on the highway and look over and saw this huge smoker with smoke coming out ever inch of it.Now, if you know me you know that there was no way that this Fat Bastard was not going to pull in and check it out. This was truly a sign from god.What is really funny about this is that the smoker was right on the highway in the middle of now where. Check the link……. Althought the site is under construction you can still see the location……

How much would you pay for ribs at Burger King?

With this nasty winter coming to a close Peppers and More is going to try to encourage everyone to get out the grill and smokers and fire them up.Along with the photo contest this year we will be having many different types of recipe contest as well.If you have a favorite you would like to share with us please post away.