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August 2020 Barbecue News

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    August 2020 Barbecue News

    Here is this month’s digital issue to Barbecue News magazine. Barbecue News is available in print for $25/year and digital version is $15/year (and you get the digital version included in your Pitmaster Club membership which is only $23.95/year).

    Founded in 1989, Barbecue News is the only magazine devoted to barbecue and it features columns from BBQ Hall of Famers Ardie Davis and Paul Kirk, recipes, news from BBQ associations, a calendar of events, a restaurant guide, book reviews, and ruminations by other experts including the team at AmazingRibs.com. The digital version is especially cool because it is interactive. Many articles and ads are clickable linking you to more info.

    You can enlarge the page, turn the page, view thumbnails, bookmark pages, and search. But please note: This is a full size magazine and it is best viewed on a laptop or desktop computer. It works OK on tablets, but the viewing area and navigation is less than ideal on smartphones. There is nothing we can do to make it better. It is just a fact of life that the internet is much better on larger screens and more powerful browsers.



    #2
    Thanks Meathead

    Is it possible to download the magazine?
    Last edited by Elton's BBQ; August 2, 2020, 12:15 PM.

    Comment


    #3
    Magazine isn't loading. Only a couple of pages show and they are blurry. Can't read them. Only cover is clear.

    Comment


    • TripleB
      TripleB commented
      Editing a comment
      Ditto

    • Meathead
      Meathead commented
      Editing a comment
      Fixed.

    • JimLinebarger
      JimLinebarger commented
      Editing a comment
      Meathead Thank you, sir.

    #4
    Same here, will not load

    Comment


    • Meathead
      Meathead commented
      Editing a comment
      Fixed

    #5
    Something is broken. I'm on it.

    Comment


      #6
      They fixed the problem.

      Comment


      • freddh
        freddh commented
        Editing a comment
        Ditto on the “thank you’s”

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