QUE AND A PULL UP A CHAIR

Barbecue is many things to many people.

It is, of course, in the broadest sense, food. Finger-licking, lip-smacking, soul-warming food.

Barbecue is also the time-tested techniques, family traditions, and closely-guarded secret recipes passed down from generation to generation that make barbecue the finger-licking, lip-smacking, soul-warming food we all know and love.

But perhaps most importantly, a barbecue is an event. Barbecue brings people together. It supersedes creeds, races, religions. Show me some meat smoking low and slow over a pit and I will show you a crowd of happy, hungry people. Tailgating. Weddings. Church functions. Corporate retreats. Civic fundraisers. Political rallies. Family reunions. Birthdays and holidays. Any cause for celebration is made better with barbecue and a healthy helping of hospitality.

I’m telling you, there ain’t nothing like it nowhere!

And so, without further ado, our Dreamland family would like to welcome you to our new blog, “Cue and A”. Please feel free to join us weekly as we take a deep dive into all things BBQ. We’re going to explore the hidden history of barbecue; discuss the various techniques, rubs, brines, and sauces that bring our favorite recipes to life; and share stories of the people, places, and occasions that elevate simple meals into heirloom memories.

And no matter where you are from or what barbecue you grew up loving, you’ll find something here to enjoy.

Because barbecue is one of those beautiful things that is both versatile and universal, regionally-specific and deeply personal. So it doesn’t matter if barbecue for you is smokey burnt ends in a heavy tomato sauce at a Kansas City joint; a chopped pork shoulder sandwich with a peppery tomato-vinegar sauce on Beale Street; a whole hog, pit-smoked and sauced with Carolina Gold somewhere among the backroads of the South Carolina “Mustard Belt”; or an enormous, juicy beef brisket - rubbed or brined - that is big, even by Lone Star State standards.

It’s all barbecue, all the time, in all its variant sweet, smokey, tangy, tender glory. We’ll explore all the regional styles here and encourage you to join the conversation in the comments section below.

Thanks for stopping by and come on back next week as we delve into the etymology of the word “barbecue” and how it began its long journey to becoming the southern staple it is today.

Fire’s in the pit, pigs on the spit, pull up a chair and have yourself a sit.

Let's eat.

~A