Master the art of barbecueLoading
  • RB Green Egg BBQ
    David Hill, owner of the BBQ Pro store in Fair Oaks, cuts freshly barbecued pork spare-ribs in the St. Louis-style. Expert grilling tips

    Randall Benton | RBenton@sacbee.com
  • Carina Lee Lampkin, whose restaurant, the Blackbird Kitchen + Bar, is known for its seafood, also loves to barbecue. She says the most important part of a barbecue is the company.

    Expert opinions: Seafood and more

    Paul Kitagaki Jr. | pkitagaki@sacbee.com
  • Co-owner Yoon Hee Cho, says that at her perfect barbecue she would pull from her Korean culture and serve short ribs, rice, kimchi and other side dishes. >strong>Expert opinions: Korean barbecue

    Paul Kitagaki Jr. | pkitagaki@sacbee.com
  • Pitmaster Rodney Ray holds a full slab of ribs at T&R Taste of Texas in Sacramento. In front of him are the fixings of Papa's Pork Platter.

    Expert opinions: Texas Barbecue

    Paul Kitagaki Jr. | pkitagaki@sacbee.com
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