There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .

finger licking BBQ

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Ask a man what his favorite summer seduction meal is–the meal he would cook for his lover, and I bet at
least 50% of the responses will include a grilled dish of some kind.
And that’s not a bad thing, we love the flavor of fire roasted meals. Some of the grilled / BBQ recipes you will find on Seduction Meals include BBQ pork ribs and jalapeno corn bread, cedar plank grilled seabass for two, grilled rib eye steak with mushrooms in a sherry cream sauce, and thin-crust pizza grilled on your BBQ.

But let’s say you have questions about preparing your meal like: Should I use a dry rub verses a BBQ sauce? What’s the difference between Texan BBQ vs.Tennessee style? What type of grill should I use? And, how do I work with flavored BBQ chips? Look no further. findingDulcinea has put together the ultimate resource for summer grilling tips and links to web sites and blogs that feature an abundance of
recipes and tips to help perfect your BBQ skills. Whether you prefer your BBQ from Texas, North Carolina, or Tennessee, we’ve got you covered.

The Foodie: BBQ Season
Article by by Isabel Cowles for findingDulcinea

Barbecue is a summer staple for virtually every American, but for some dedicated enthusiasts, life is a full-time cook-off. findingDulcinea takes a look at American barbecue and the devotees who keep the grill flame lit all summer long.

bbq_ribs.jpgphoto: copyright Terry Dagrosa

celebrity grill master
Some barbecue lovers channel their enthusiasm into popular books, recipes and television shows. Here is a grill master who has won fame and fortune over the flame.

Bobby Flay tells you everything you need to know about grilling: mainly, that to grill good food you don’t have to know a whole lot. This celebrity chef offers basic advice on what to have on hand when you start barbecuing and how to keep your cool as the meat heats up. If you’re lacking confidence in your grill skills, Flay’s laid-back guidance could help put your fears to rest. One of his main pieces of advice: don’t feel beholden to recipes. Do what feels right. Check out Bobby Flay: The Official Web site

stickin’ to your ribs down south
Barbecue enthusiasts are all over the country, though none so proud as those in the South. Although arguments abound about where exactly barbeque originated and what variations of vinegar marinades or spicy rubs are best to dress a cut of meat, one thing is certain: every region of the American South has its own barbecue style.

The North Carolina Barbecue Society calls its state “The Cradle of Cue.” The site’s Historic Trail features barbecue pits across North Carolina, which can be visited via a virtual map or in person if you find yourself in the Tar Heel State.

The Southern BBQ Trail Web site profiles Alabama barbecue. Alabama barbecue is drawn from the traditions of surrounding states, the site explains, so there are many popular cooking and marinating techniques. The Oral Histories section of the site documents some of the foremost Alabama pit masters at work today.

Although barbecue abounds across Tennessee, no place is better known for its pits than Memphis. This collection of photos and essays from Southern Food Ways offers a glimpse at some of the city’s most famous barbecue joints.

When people think of Texas barbecue, brisket generally comes to mind. But Texans are equally skilled at making smoked sausage, Gourmet Magazine presents a photo exhibit s artistic as it is appetite-inducing.

By taking “the best of both worlds”–Carolina rubs and Texas marinades–Kansas barbecue enthusiasts have created a special combination of spices and flavors unique to their state. Experience Kansas City explores some of the state’s best-known grill masters.

As they say on their site: When it comes to lip-smackin’, finger-lickin’, chin-dribblin’,
literally rib-stickin’ barbecue, Kansas City holds its own. The
Carolinas can rightfully claim to be the cradle of American barbecue
and Texas is by far the brisket capital of the world. But Kansas City
brings it all together with more than 90 barbecue joints – from little
bitty eateries to full-blown, nothing-but-barbecue restaurants.

finger lickin’ up north
The North has its fair share of finger lickin’ food, too. But as BBQ wasn’t originally a Yankee staple, some effort is required to seek out the best of the barbecue best. Fortunately, a number of enthusiasts have made Northern barbecue a life’s pursuit. Pig Trip reviews barbecue joints from Boston to New York, “and everywhere in between.”

barbecuin’ across the U.S.A.
Many barbecue enthusiasts love to talk about their passion. Fortunately, the Internet has given them limitless space to muse about the merits of their favorite forms of grilling, marinating and food presentation. For a truly anthropological look at American barbecue today, check out what some of these enthusiasts have to say about cooking and eating BBQ.

The BBQ blog is run by a serious barbecue man: the creator of an award-winning spice rub and frequent barbecue contest competitor, he also has more than 600 published articles to his credit. You’ll find a mess of interesting discussions on this site, with topics ranging from “Starting a BBQ rub business,” to “BBQ food cost calculation.”

The Homesick Texan is a Lone Star lady with a longing for rice, beans
and other barbecue accompaniments. Although currently living in New
York, this chef cooks up Southern staples like brisket and strawberry
shortcake and provides detailed pictures of her creations.

For more The Foodie features by findingDulcinea click here

Related Posts

About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo


  1. Resident_Cheesemonger August 5, 2008 at 10:28 pm -  Reply

    I had trouble reading your blog post with that scrumptious looking picture of BBQ ribs before my eyes! I may have to reread it later after I’ve stopped salivating!

  2. Janet August 30, 2008 at 7:06 am -  Reply

    More delicious food!!
    Most people prefer a sweet barbecue sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed.

  3. terry dagrosa August 31, 2008 at 8:35 pm -  Reply

    Hi Janet, thanks for stopping by Seduction Meals, I am honored. I love BBQ sauce of all kinds but mostly prefer a mix of mildly sweet and spicy. However, as they say: “to each his own”.

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?



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Life is not measured by the number of breaths we take but by the moments that take our breath away.