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News & Press

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Some competition cooks wait their whole lives to win a grand championship. Ty Machado was 14 when he won his first big win. Last year, at...

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Nathan Hays was just five when he entered his first barbecue contest — his small hands gripping the tongs while he carefully flipped chicken...

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When Matt Curmi moved from the UK to work as head chef at a restaurant in Idaho, there was a word on the menu that perplexed him:...

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Some great ideas start with a spark. Stephen Thibodeaux’ started with a leaf blower. The day the Houston resident first began imagining the...

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Looks aren't everything, but when it comes to competition BBQ, the attractiveness of your food plays a big role. No matter how much flavor you...

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It takes just two words to elicit laughter from some BBQ folks: vegan BBQ. That's the reaction Chef Mick Brown sometimes gets when he explains...

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When it comes to picking the right wood, Kathy Pullin learned to trust her gut. Not figuratively, but literally. “I tasted a piece of brisket...

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It takes just two words to elicit laughter from some BBQ folks: vegan BBQ. That's the reaction Chef Mick Brown sometimes gets when he explains...

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Have you activated your account on www.nbbqa.org yet? The website has a new look-and-feel and is packed with easy-to-access information only...

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Ready to FUEL YOUR FIRE and YOUR FUTURE? What a great environment to share our passion for the business and enjoyment of BBQ and grilling, from the...

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Our Special Interest Groups (SIGs) are your entry point into the content and services we provide for members. With seven SIGs to choose from, there...

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Exciting changes are underway at the National Barbecue and Grilling Association. Along with a fresh look, improved navigation and...

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