About Dylan Clay

Hello Fellow Barbecue Enthusiast!

I'm Dylan Clay, the founder and writer for Barbecue FAQ, an online barbecue magazine.

I've lived in New Hampshire for 30 years (my entire life), and while I wouldn't change a thing, I do have one gripe: the barbecue scene is essentially non-existent here. The closest thing we've had to a "barbecue joint" is Chili's. Similarly, I've never seen a choice or prime brisket at a grocery store or wholesale store in my entire life – but I digress.

I grew up in the late '90s, an era when the internet was just starting. Back then, my only "online" access to learning about barbecue was through an AOL Dial-up modem on an old Gateway computer via barbecue forums and message boards.

During that same barbecue era, the culture was notorious for its secrecy—whether it involved closely guarded techniques or the secret ingredients found in dry rubs, sauces, mops, injections, and more. I was just a 13-year-old kid, eager to learn the art of making great barbecue in a small town where it still doesn't exist.

Fortunately, I had a Father who had been grilling and smoking meat long before my time, and he patiently entertained my relentless barrage of questions.

A recurring theme he entertained was the "Why."

This very question led to the creation of Barbecue FAQ in 2019. My goal was to provide a resource for other passionate barbecue enthusiasts, offering answers to the various challenges and phenomena they'd inevitably encounter.

In essence, BarbecueFAQ.com is a culmination of the knowledge my father imparted to me and the lessons I've learned on my own. Technically, I'm still learning, and this website sees regular updates as I make new discoveries or find better ways to solve common problems.

Over the span of 17 years, I've tackled almost every part of a cow and a pig, with the exception of certain offal cuts that I'm not particularly fond of.

I'm also a self-proclaimed beef jerky nerd, and know entirely too much about how to make beef jerky at home; I'm currently writing a Beef Jerky Book that's more or less my "Beef Jerky Manifesto" to good jerky, at home. 

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