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Chris I thought I would leave your barbecue & grilling fans with a Father's Day memory since it is this weekend... A Father's Day Memory by Famous Dave My dad is a Choctaw Indian from Idabel, Oklahoma where he grew up right smack in the middle of America's "Bible Belt." My dad being from the...

First of all the whole purpose of my new Famous Dave's Barbecue Party Cookbook was to encourage folks to do more than just cook the same o same o. No more just burgers & hot dogs on the grill...or even for that matter... just don't cook ribs and grill chicken! For example: I have a lot of really...

I think I answered something like this before? but here's my answer... I am so passionate about everything barbecue that I eat drink sleep barbecue. I have every barbecue book ever written. I have tried almost every barbecue recipe ever created and in a cookbook. I have traveled the country for...

When we first started the first Famous Dave's in Hayward Wisconsin... I originally called my first bbq joint, "Diamond Dave's" as I had a diamond pinky ring which is another story about my humble beginnings growing up and I always dreamt about being rich enough to buy a diamond pinky ring. My...

I always eat at the Mom & Pop joints as this is where I grew up. I have been in more BBQ joints probably than anyone in the country as I have been doing this for 45 years... since I was 15 and I have no idea before that where all my dad used to take me. My dad is a full blood Choctaw Indian and...

There is a lot of info in the new bookbook... I have spilled the beans on a lot of stuff that I have learned the hard way over 35 years. But you'll love the recipes and every recipe has a full color photo that is so stunning you'll want to lick the pages!!! Not sure about the restaurant... you...

Depending on the restaurant and the equipment. Some restaurants have enough smokers so they can manage smoking only during the day. Some of the older restaurants have to smoke throughout the night. Ribs are smoked about 3 to 5 hours depending on how full the smoker is and that really isn't to...

You really want me to spill the beans and expect that I can share all this in an email??? OK here goes... If I can smoke a brisket over direct smoldering hardwood coals usually oak with brisket then that is best. You need at least 3 feet between heat source and meat. I will trim the briskets to...

Hey this is Famous Dave... will answer all I can tonight was at the World Pork Expo the last couple of days. Famous Dave's buys over 10 Million pounds of ribs a year and that doesn't even count pork butts and rib tips. OK so I am at the World Pork Expo yesterday...and the big news is that the...

I love hamburgers grilled over hot coals. My favorite burger is a grilled smokey burger slathered in my Rich & Sassy BBQ Sauce topped with Pepper Jack Cheese, hickory smoked bacon, and mounded with onion strings! MMmmm..... Blessings "Famous Dave"

Hey Don -- I like to use wood and charcoal, but it really all depends on what i am smoking. For example... i really like to use lump charcoal with oak and hickory for brisket, but then for ribs I switch to hickory and cherry, and for pork butts I really prefer apple. Blessings... "Famous Dave"

Hey curt! Our book just went up in eBook form on amazon. We are working on it and hope to bring a famous restaurant to your area!

ain't no grass growing under these feet! :cool:

It's all about throwing the best barbecue party in town!!! Eat Laugh Party hopefully everyone will order this great fun cookbook and then they'll have all the secrets to having their friends say... "WOW!!! what a bbq party and the barbecue party food was so delish... I'm gonna have to beg for...

My whole purpose in life is just to make you happy! ~Famous Dave

yes, I am busy but that has never stopped me from starting up a grill and throwing a log on it. If I can't start a fire and cook... I am always eating, drinking, sleeping all things barbecue. I read barbecue. I am constantly tasting herbs and seasonings everyday to keep my taste memory sharp...

I pretty much stay around 225 to 250 depending on many ribs are in the smoker. The more ribs the higher temperature as they take longer to get going. I personally don't believe in foil. You can achieve juicy tender ribs with out foil. I wish I knew how to add a picture here as I would show you...

Quite honestly I am not totally knowledgeable about other cultures world wide as I don't have family that comes from other countries so my exposure as pretty much a full blood American Indian is pretty much the exposure I've had from my dad who grew up in the south. But I have learned how to use...

The three people who have influenced me the most would be my dad, my mom, and I'll answer the third one as a group later in my answer. First I say my dad because he was born in Idabel OK right smack in the bible belt where barbecue and southern home cooking were a rite of passage. All my dad's...

I love weber products!!! I use my big ranch kettle for large barbecue parties. I love my Smokey Mountain cooker or bullet as I call it because you can get that old time flavor of smoking over smoldering coals where the meat juices drip directly on to the coals and then they explode sending tasty...