The BBQ Studio

After twenty years of exploring the many faces of American Cuisine, especially Smoking, BBQ and Grilling across the United States Alan Simpson has brought together a wealth of expertise, recipes and techniques into the BBQ Studio.

The BBQ Studio takes after the original Chef's Studio created in the early 1990's to develop the media skills of Chef's, as well as explore the culinary skills, techniques and foods discovered during his travels in over 80 countries.

The BBQ Studio acts as a teaching and development center where the hundreds of regional and local sauces, marinades and rubs can be compared, and the regional variations and techniques explored.

It also acts as a test kitchen for new and improved tools, and commercial products to improve, and enhance the flavor of the weekend barbecue. Above all it pulls together the local knowledge of cooks and competition "Barbecuer's" to benefit the Weekend Chef and their enjoyment of the finished product.

Serious Barbecue

Alan Simpson is a sought after celebrity judge at local, regional and national barbecue shows, and many other food shows. He is a certified Kansas City Barbecue Association Judge and is seen here at the Jack Daniel's World Invitational, the most prestigious invite-only championship in the United States.

This has allowed him to meet, and judge hundreds of the top competition cooks, who compete across the United States. From these competitions he has developed an understanding of what makes a good American Barbecue, and the major differences between the regions of the US as to the definition of a "Good BBQ".

Taking this grass roots knowledge he has brought the skills into the studio and developed many new flavors, and themes on traditional sauces, marinades and rubs. The result is a fusion of the wide open spaces of rural America, and the fine dining of Washington, DC and New York.

Say Cheese

Around the BBQ circuit, and along the back roads of America can be found hundreds of kinds of BBQ sauces, marinades and rubs. But when it comes to Cheese there is a lack of experimenting to discover the many exciting combinations that can enhance the BBQ experience.

Most BBQ experts admit their vocabulary is "American or Cheddar" and the many cheeses produced by the 400 or so Artisan Cheesemakers in the United States alone are sadly neglected.

Alan Simpson has been introducing BBQ 'ers to the wide variation of cheeses that bring their own flavors to grilling and BBQ. For those with a smoking capability cheese offers a whole new taste when gently smoked. Turn a bland commercial brand into a smoked delight, appreciated by all. Try something new, and you will be pleasantly surprised.

The Lure of the " Celebrity"

The many BBQ competitions have long realized the pull of the celebrity,including the Celebrity Judges. The same applies with endorsing products, and certainly in demonstrating products and techniques.

The international teams benefit from their celebrity status, the British team at Jack Daniel's invitational included Colin Capon, the celebrity chef from Britain. Colin has been one of the key advisors for Chef's Studio and now BBQ Studio. He dares to experiment and use traditional sauces and ingredients, not often found in BBQ. The judges may not know what Elder Flower Extract is, but they loved the flavor.