Page 4 - Barbecue News DEC 2020 Digital Issue
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publishers page
Is Your BBQ Getting Better?
Barbecue News Magazine
PO Box 981
Douglas, GA 31534 PHONE: 800-385-0002 EMAIL: info@BarbecueNews.com WEBSITE: www.BarbecueNews.com
Co-Founders
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) Paul Kirk
Doug Mosley
Daren Proctor
Vic Clevenger
Meathead
Mark & Gretchen Noordsy Dana Hillis
Ray Sheehan
Michael Garrison Raymond Cato
Ben Arnot
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:
The National Barbecue News 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.
POSTMASTER: Send address changes to Barbecue News Magazine, P.O. Box 981 Douglas, GA 31534-0981
©2020 Baylyn Enterprises/ National Barbecue News
     R. Kell Phelps
Publisher
info@barbecuenews.com
There is no doubt in my mind that the BBQ that is being served today should be better than ever before. I want to close out 2020 talking about what I see happening and offer a few facts that should back up my statement.
My barbecue and grilled pro- teins seem to be more consis- tent than ever due to the grills and smokers that I am now using versus those I used when I first started cooking. A perfect
example is my experience with brisket. The very first brisket I at- tempted to cook back in the early ‘90s was so bad that Spot, our family dog, would not even eat it. Today, I can miss on a flavor or doneness a touch and still serve up a tasty slab of beef.
Why?
Today’s average brisket is a much better grade than what we had back then. A prime grade brisket is fairly easy to obtain today, but looking back to 1995, when we were considered lucky to find any brisket at all in our small South Georgia hometown.
We also have a lot more choices in flavor makers today compared to the middle ‘90s. Think about how many different brisket recipes and techniques you can find in 10 minutes compared to 25 years ago. There is no comparison.
We owe a tip of the cap to all of you who have shared your expe- riences to ensure our BBQ keeps improving.
I can remember when getting cooking advice from a proven win- ner was harder than my first brisket! Also, a tip of the cap to those who shared their knowledge through cookbooks. I still re- turn to Smoky Hale’s BBQ and Grilling Manual that was released in 1985. I recall hearing stories about Smoky getting fussed at about some of the secrets he shared in his book that others thought should have remained a secret.
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DECEMBER 2020
Until Next Month...Keep It Smokin'
Kell and Crew



















































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