A lot of fine old traditions have been brushed aside by the hectic pace of life today, But thankfully, one grand old American tradition prospers; the slow and savory barbecuing of all kinds of beef, pork, chicken, turkey, wild game and fish.

Some think it all began on the Western plains...with friendly images of tired, hungry cowboys relaxing beside the chuck wagon, barbecuing juicy slabs of beef over the embers of a wood fire. Try telling that to an ardent barbecue fan from New England or the Midwest. Of course most southerners would politely insist, of course, that this classic American tradition has a distinct drawl.>

The fact is that barbecue--smoking meat slowly and carefully over burning wood to get that unique, tender, juicy taste--is an All-American custom from the rugged coast of California to New York Island.

Folks may agree to disagree about where it all started, but one common bond unites all dedicated barbecue fans. Genuine American barbecue means cooking meat with the smoke and heat of burning wood, enhancing its taste with a unique smoked flavor that cannot be obtained any other way.

There are those who would change barbecue...those who would thrust it into the instant, hurry-up world of pressure cookers, steamers and liquid smoke. Rest assured we won't.