The Fiery Foods & Barbecue Show turns 30 years this year, and it’s celebrating with a focus on barbecue.
“This anniversary, we’re going barbecue,” said Dave DeWitt, Fiery Foods & Barbecue Show founder. “That’s the main feature item in the show this year. You know, everybody thinks it’s just about super-hot and spicy stuff, but in reality we’ve covered barbecue now for 25 years.”
This year’s show, which starts today and runs through Sunday, March 4, at Sandia Resort & Casino, will feature two media stars of barbecue: Ray Lampe, also known as Dr. BBQ, and Rick Browne. Lampe is the author of about 10 books on barbecue and makes frequent TV appearances. He cooks competitively and teaches people how to use the Big Green Egg, for which he is the national spokesman. The Big Green Egg is a ceramic smoker.
Browne is best-known as the host of “Barbecue America” on PBS, which he hosted for about seven years. He has also written 16 books on barbecue and other things. Both will do demonstrations on the patio near the Eagle Room on Saturday and Sunday.
Robert Pianka of Marquis de Kampot will discuss the revitalization of the pepper industry in Cambodia at noon Saturday and Sunday in the Roadrunner Room.