Gary Glen's Articles

Articles and recipes by Gary Glen

The Best Barbecue Potato Chips

If one is to experience all that is barbecue, I guess potato chips should be on the list. I prefer my chips Memphis-style…that is, without sauce. I’m not fond of all that red stuff getting all over my fingers, either. I reserve that right for real BBQ. Did you know that barbecue flavored are the top seller for flavored potato chips? The winner is…

Book Review: America’s Best Ribs

If you were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. I’d like to believe that America’s best ribs are right here at, but I’m sure Ardie and Paul can crank out one hell of a rib hoedown.

Old Kentuck’ Grilled Mutton Ribs

After reading America’s Best Ribs by Ardie A. Davis and Paul Kirk, I realized that I’ve never eaten Kentucky barbecued mutton. I decided to give the grilled mutton ribs recipe from the book a try.

Pineapple Coleslaw

I love coleslaw. It’s oftentimes all I’ll eat for lunch, along with some cornbread of course. This pineapple coleslaw is excellent and so easy to make.

Review: Herr Foods Baby Back Rib Potato Chips

Leave my chips alone! I’ve never been fond of flavored potato chips. I especially despise barbecue flavored. They actually taste nothing like barbecue. I really don’t see the point. After all, what’s wrong with potato chip flavored potato chips? But, baby back rib potato chips? That’s pretty darn specific. Let’s check ’em out..

Book Review: Slow Fire by Ray Lampe

Can one book teach a person how to barbecue? Ray “Dr. BBQ” Lampe thinks so. His new book, Slow Fire…The Beginner’s Guide to Barbecue, claims you’ll be cooking up great barbecue in no time.

…even Championship quality. Let’s see.

Barbecue Championship Ribs by Ray Lampe

After reviewing the book Slow Fire…The Beginner’s Guide to Barbecue by Ray “Dr. BBQ” Lampe, I decided to give his barbecue championship ribs recipe a try. Were they championship quality?

Review: Sticky Fingers’ Carolina Classic BBQ Sauce

When I’m South Carolina, you’ll more often than not find me hanging out at Sticky Fingers. I thought it time to truly evaluate their Carolina Classic mustard barbecue sauce and determine if it really does pass the mustard.

Review: Baxter’s Smoking Wood

As I pondered this wood review, what should one look for when grading a smoking wood? For starters, variety is important. Of course, quality should come into play. When I buy smoking chips, I’m not looking to buy sawdust. Let’s check out Baxter’s

Grilled Mexican Short Ribs

These Mexican short ribs just can’t be beat! Mesquite smoke, cumin, cilantro and a little Jalapeno heat all come together with the robust flavor of beef for some great lip-smackin’ ribs. Side dishes not required!