"So just like it was for our ancient relatives, the main trick to cooking outdoors is learning how to build and maintain a fire." This week's grilling tips come from John Stage, the mastermind and co-owner of the highly successful restaurants, Dinosaur Bar-B-Que. In 1983, John and his buddy, Mike, sawed a 55-gallon drum in half for barbecuing and began offering a simple three sandwich menu to the hungry crowds at biker gigs across the country. During his time on the road, John tasted the world-class barbecue in Virginia, North Carolina, Tennessee, and Mississippi, picking the bones of barbecue greats. Getting bits and pieces of crucial information on successful grilling and barbecuing, John had developed a passion and love for...
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