Barbecue lover shares his Missouri-style pit skills

08/19/2013 |

Self-described pitmaster Steve Fretterd of Port Chester, N.Y., offers regional classes on the art of the perfect barbecue. Missouri is his favorite of the five styles he teaches, but lessons in all styles come with the same key tip: wait until the last 15 minutes to brush on the sauce. "All barbecue sauce is sugar-based; whether it’s mustard, ketchup, honey, or whatever. Any time you apply heat it will burn off quickly."

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