Page 4 - May 2021 Barbecue News Magazine

publishers page
Live Fire Grillin’
Barbecue News Magazine
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: info@BarbecueNews.com WEBSITE: www.BarbecueNews.com
Co-Founders
R. Kell Phelps
Publisher
info@barbecuenews.com
You will be hard pressed to find anything that compares to the challenge of grilling di- rectly on or over a hot bed of coals. Over the years I have found myself getting better at using this technique but have come to realize I will never truly master this artisan style of cooking.
The art of live fire cooking in a direct mode is like a two edged sword for me. It can also teach you one of life’s
most important lessons as well (every decision you make will have a consequence). This two edged sword has a rewarding edge if you make all the correct decisions with your cook. I can
Joe M. Phelps and Dr. Don “Doc” Gillis
Publisher
R. Kell Phelps
Editor
Carlene S. Phelps
Office Manager
Janet Phelps
Featured Contributors
Ardie A. Davis (aka Remus Powers) Doug Mosley
Daren Proctor
Vic Clevenger
Meathead
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison Raymond Cato
Ben Arnot
Christy Jones
Published Monthly By
Baylyn Enterprises, Inc.
In Memoriam
Joe M. Phelps • Dr. Don “Doc” Gillis
Brian Heinicke • Billy Bones • Rocky Danner • Jim Tabb
NBN is proud to be THE official publication for:
Barbecue News Magazine is published monthly by Baylyn Enterprises, Inc., for (U.S.) $25 per 1 year or 12 issues, 336 Phelps Rd., Douglas, GA 31533. Periodicals Permit USPS 018428, entered at Dou- glas, Ga.
Reproduction of art work, original copy, editorial material, etc. appearing in the National Barbecue News is strictly prohibited without the expressed written consent of the publisher. Our responsibility for errors and omissions consists only of the re-print of advertising space in the next edition. Opinions of writers/columnists do not necessarily reflect the opinions of the owners. We reserve the right to edit, condense, or omit any ad or submitted article and are not responsible for any copyright infringements. Deadline for content is the 15th of each month. For additional information, call the National Barbecue News office at 1-800-385-0002 or contact us via email at info@barbecuenews.com.
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©2021 Baylyn Enterprises/ National Barbecue News
honestly say some of my best pork ribs, rib-eye steak, and baked potatoes have come from being directly kissed from the flame of a hot fire. The other edge of this sword will cut really hard and deep if you make the wrong decisions. I can sadly testify that I have lost beautiful cuts of meat to the fire while being totally em- barrassed as on lookers shook their heads while mumbling “I knew that was going to happen”!
The cover shot this month came from the awesome camera lens of Daren Proctor. The pork chop he was cooking was made pretty on the top side by GrillGrate on his 19 year old Big Green Egg but the back side was totally barked up by flames shooting up from the B&B Hickory Lump charcoal.
Just a week earlier I experimented with my steak entries for the SCA event that was hosted by The Shed BBQ and Blues joint in Ocean Springs, MS. The photos show pretty much the same exact process, but I was using straight pecan chunks that had been burnt down to coals as by searing heat source. The other side was finished up on a grill using GrillGrates to make the con- trolled sear diamonds.
If you are curious about doing this too you can learn more by searching the internet for a Buffalo Tro. Enjoy and would love to hear your experiences while cooking directly over a live fire!
BarbecueNews.com - 4
MAY 2021
Until Next Month...Keep It Smokin'
Kell and Crew