I went on a trip to Memphis a little while back. For a barbeque fan, its awesome. So many rib joints, I could not keep up the pace. I was only able to visit four of the restraunts, but all of them were good.

Here in Indy, its hit and miss. There's some good places and decent places and other places that give you a feeling as though they made a wrong turn somewhere. Famous Dave's is good. GT South's is good, though inconsistant. Uncle Arties is hit and miss (but mostly miss). King Rib is good. If you have a place you think I should try, please email me.

As usual, please send me you recipes so's you can become famous. Email me here.

Welcome to the Hoosier Barbequer 2.0! Here you will find some of the best recipes to get your grill smokin'.

Barbeque Glossary

Barbeque- slow cooking process using indirect heat and smoke to produce a tender and very flavorful product.

Grilling- cooking process by which food is put over direct heat. This is a very quick way to make food, but tends to lack the flavor and tenderness of true barbeque.

Barbeque Sauce - a liquid used after all cooking is done usually as a dip.

MOP - a basting sauce - anything liquid put on food as its cooking.

Rub - a seasoning mixture rubbed into or sprinkled on the meat before cooking. Can be wet or dry.