The steaks are thawed, the coals are hot and your guests are hungry! It's grillin' time! After all, you do have a black belt in barbecuing. Help Big Bruce, King of the Grill, toss what's cooking up in the air and into his guest's mouths with pinpoint accuracy.

With summer in full swing many folks are barbecuing a lot this time of year. Chicken continues to be one of the most popular BBQ items year in and year out. The BBQ Guy Blog has some great tips for how to BBQ chicken. Whether you choose direct heat, low and slow smoking, or a combination of both, you'll learn how to cook better BBQ chicken.

Barbeque pits came out around 1920. But they only became popular in the 1950 when practically everyone owned one. Back in those days more people had family and friends gathering and big cook outs, but now it's hard to find time for all of that. But even if you use it once in a while it's still wroth having.

Healthy cooking is all the rage! Here, nutritional consultant and cookbook author, Monica Lynn, shows that healthy cooking can be the basis of elegant and sophisticated party menus. Barbecue once, add healthy-carb main dish salads to accommodate larger groups, and entertain several times during the summer. Lynn offers a number of super-creative way

Barbecue or barbeque (abbreviated BBQ, Bar-B-Q or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.Barbecue has numerous regional variations in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.In British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also refers to cooking under a source of direct, high heat -known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate.Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called smoking.The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.