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I had the great privilege to speak at the 2015 National BBQ Association's meeting in Nashville, TN. An amazing, passionate group of folks, keeping the spirit of true barbecue alive.

Click on the NBBQA image to begin downloading a PDF of the talk. Note, the slides have been slightly rearranged from the my speech, adding extra content (e.g. ideal wood moisture levels on slide 20) based on requests from the audience. The file is around 5 MB in size.



Additional articles on kitchen science can be found HERE.
  Or follow me on twitter for (very occasional) alerts of new food science postings at @KitSci

In the practice of all-things barbecue, we appreciate the support and conversations with Meathead at AmazingRibs.com, Sterling at BigPoppaSmokers, along with numerous competition pitmasters and backyard chefs.



Contact Greg Blonder by email here - Modified Genuine Ideas, LLC.