Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
We talk to Chef Ben Dyer about knowing where your food comes from as he was tending to a whole lamb he was grilling outside the Simpatica Dining Hall.
Larry Mayes, a seasoned barbecue champion strives to win at the annual American Royal Barbecue event in Kansas City.
Tips on how to cook extraordinary barbecue ribs that come apart with your fingers, and taste incredibly flavorful.
Lisa Bell and Nicole Rees purchase a whole pig from a local butcher shop for a pig roast to serve to their supper club friends.