The First Print Magazine Dedicated to Barbecue Launches in Time for National Barbecue Month

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Barbecue America Magazine is North America's only consumer print magazine dedicated to all things barbecue and the outdoor cooking lifestyle.

Barbecue America Magazine, the first international glossy print, multi-issue magazine dedicated to barbecue, is debuting in over 33,000 retailers across North America today just in time for National Barbecue Month and the official kickoff of grilling season. Within the pages of Barbecue America Magazine, readers will find tips on buying and preparing a grill, grill and smoker reviews, overviews of the hottest barbecue competitions, and features on some of the teams and celebrities making barbecue news. Whether it's new grill gadgets, products, trends, or lip-smacking recipes from world-famous pitmasters, Barbecue America Magazine has something for everyone from backyard grillers to experienced barbecue gurus.

Rick Browne, Ph.B., is the editor in chief of Barbecue America Magazine and is one of only 23 people in the world with an honorary Doctorate of Barbecue Philosophy from the Kansas City Barbeque Society. Browne is an internationally recognized barbecue chef and certified barbecue judge. Most notably, he is known as the creator, host, and executive producer of several TV shows, including American Public Television's Barbecue America, and the author of 16 cookbooks.

"With over 80% of U.S. households owning a barbecue, grill, or smoker, it's amazing to think that there hasn't been a regular consumer magazine dedicated to barbecue before now," says Browne. "Finally, there is a magazine available to consumers that gives them a 360º view of barbecue. From reporting on the most successful competitive teams to the pits of America's most popular barbecue joints, Barbecue America Magazine is dedicated to sharing the tips and secrets of great barbecue."

The premier issue of Barbecue America Magazine highlights ribs and features 30 plus recipes from some of the best barbecuers on earth. Other interesting topics in this issue include salt block cooking, venison recipes, the under-used thermometer, and, as well as reports on the most exciting barbecue competitions across the country.

Rick Browne, Ph.B., shares "5 Basic Barbecue Tips to Kick Off National Barbecue Month" from the premier issue of Barbecue America Magazine:

1. Preheat your grill: Charcoal briquettes need 45 minutes to fire up, lump charcoal and raw wood logs need 30 minutes, and instant-on gas and electric grills need 15 minutes.

2. Allow food to come to room temperature: Bring your food to room temperature before grilling, cover it, and don't let it sit unrefrigerated for longer than 20 to 30 minutes.

3. Use the right equipment: The proper tools for a safe and enjoyable barbecue are key. Invest in long tongs with rubber grips and clamshell jaws, long barbecue spatulas, barbecue gloves or silicone pot holders, and top-quality brass grill-cleaning brushes.

4. Use a water pan: Water pans add moisture to whatever you're cooking, stop grease splatters and fires, and help keep the temperature inside the barbecue steady.

5. Be patient, don't peek: Keep the lid on the barbecue closed. Every time you lift the lid, you lose up to 15 minutes of cooking time. Get to know your barbecue, trust it, and limit your peeking.

About Barbecue America Magazine
Barbecue America Magazine is a new bi-monthly magazine featuring interviews with legendary pitmasters (including their tips and recipes), reviews of the best barbecue restaurants, beverage pairings, product introductions, and more. Barbecue America Magazine aims to become the authoritative, reliable news source for all things barbecue. Whether pitmaster or backyarder, Barbecue America Magazine provides a unique perspective on the latest in the world of barbecue. Barbecue America Magazine retails for $6.99 and will be on racks in over 33,000 fine retailers across the United States and Canada (including Barnes & Noble, Wal-Mart, Target, Kmart, Home Depot, Kroger, Safeway, Sam's Club, Tractor Supply, and Loblaws). For more information, see


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Victor Domine
since: 10/2013
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