Bruce Aidells

Gourmet chef and award-winning author

It’s no accident that Chef Bruce Aidells’ nickname is "The Sausage King." Since he founded Aidells Sausage Company in 1983, he has earned a reputation as an innovator in the gourmet sausage business. Bruce has written an impressive array of ten cookbooks and continues to produce articles for prominent food magazines such as Gourmet, Bon Appetit and Food & Wine.

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	Barbecued Mutton at the Moonlight Cafe My friend Tom Jamison and I were spending some time wandering around Murfreesboro, Tennessee, near Nashville, which, as you might know, is great ‘cue country. Tom had just moved into an old farmhouse outside town, and I was helping him break in the kitchen by splattering grease around and dripping barbecue sauce on the newly sanded counters. More.
	Slow-Cooked Barbecued Spareribs - The Real Way If you’ve ever wondered how they make those great spareribs in the world-renowned barbecue joints of Kansas City, the South Side of Chicago, Memphis, or Oakland, the secret is a flavorful spice rub and long, slow cooking with a spicy sauce slathered on just before serving.More.