Bear Bean's BBQ, Hot Pepper, and Real Food Page


Good BBQ is one of life's true pleasures, and I'm all in favor of enjoying as many pleasures as possible. By popular request, I have posted my commentary on the subject:

  • Definition of BBQ
  • My BBQ Guidelines

    I regularly get e-mail from people interested in the equipment I use (i.e. my grill). I had my grill welded to my specifications by a local welding shop several years ago. Here's a picture of my grill in use in Sewanee, Tennessee.

    Here's a few good links on the subject:

  • Regions of BBQ
  • North Carolina BBQ
  • A BBQ Home Page
  • Academic BBQ
  • WSFA Channel 12 Alabama BBQ ratings
  • The Garlic Page
  • Chile Pepper Magazine
  • CHILE-HEADS home page
  • Chilidog Page
  • Mimi's Cyber Kitchen
  • Chile Today Hot Tamale
  • Carey Starzinger's Hot & Spicy Foods WWW Site
  • Carey Starzinger's Hot & Spicy Foods FTP Site
  • Soybean Stew Recipe

    Food Products

    I'm pretty picky about food. As you can see from my definitions page, I favor two kinds of BBQ seasonings- dry rub (Cajun Country, Tony Chachare's) or vinegar based (Wickers). While other sauces may be fine and dandy for children and yankees, these are what I consider to be REAL bbq seasonings.

    But as you might expect, this doesn't set right with everyone, and there are a number of areas of the country where they've deluded themselves into thinking anything cooked outside with a squirt of ketchup is BBQ. Shame on them.

    So I get e-mail from people who swear that if I could only taste their sauce, I'd be converted, folks who think I'm an egocentric regionalist, and folks who want me to buy their SPAM-O-Matic software. I ignore most of it. But this summer, I got an e-mail offer I couldn't refuse. Big Rick Doty e-mailed me and assured me that he had a tomatoe based sauce that I'd like, and furthermore, he'd send a sample. How could I refuse?

    As it turns out, Rick's carved out a name for himself in his area as a BBQ afficianado, and he's a pepperhead to to boot. After perfecting his version of the perfect sauce, he's drawn enough interest to market the stuff.

    Now to be honest - Its still awfully sweet and thick to me. I wouldn't cook with it, because it'd burn and get hard. BUT, It has a delightful habanero pepper bite that makes it a viable table sauce for those who like a hot sweet sauce with a hint of smoke. I'd recommend it on burgers, baked beans, and other items that could benefit from a spicy sweet kick. And its got a great label that'll look mighty impressive in your hot sauce/salsa/bbq spice collection.

    So, if that whets your appetite you can visit Big Rick's BBQ homepage or give him a call at 1-800-964-7425 and decide for yourself.

    Add your link or get your product reviewed - send me mail

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    Thanks to Rick Thead for
    the Smoke Ring logo photo

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