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Fourth Of July Musing: Grilling VS. Barbeque…Soulman’s CEO Dispels The Myth

Endearing to the American soul—nothing goes together better than the Fourth of July and barbeque.

Dallas, Texas, 07/01/2016 /SubmitPressRelease123/

Endearing to the American soul—nothing goes together better than the Fourth of July and barbeque.  This is the time of year, however, that people choose to call the activity of friends gathering, drinking cold beverages and cooking meat over direct heat a “barbeque” when in fact there is no barbeque happening but rather an old-fashioned cookout where meat is grilled, not smoked.

Soulman’s Bar-B-Que CEO Brett Randle says, “Barbeque is a specific cooking method that involves cooking low and slow over an indirect heat source (like hickory wood) for hours. Grilling is done by cooking with high heat over a direct heat source for a short period of time. Grilling meat, although delicious, is not barbeque.”

Barbeque is a tradition that has been passed on for generations. Often times, it’s an all-day event bringing together families and communities where massive amounts of meat are loaded into a smoky pit to cook until the meat is fork tender, only to be enjoyed sometimes 12-14 hours later. 

Randle notes, “At Soulman’s Bar-B-Que, we load up our meat the night before in the smoker and allow it to smoke low and slow all night until it is fork tender.”

If you don’t have all night to sit up and tend to the pit, serving delicious and authentic barbeque at your party can be as easy as calling Soulman’s. All 15 Metroplex locations will be open on the Fourth of July. Choose from your favorite hickory smoked meats (8) – brisket, hot links, sausage, turkey, chicken, pulled pork, ham and the crowd favorite ribs! To further simplify meal preparation, add some of our homemade sides and banana pudding. And don’t forget the Sweet Tea to quench a Texas thirst.

About Soulman’s Bar-B-Que
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides. Soulman’s currently owns and operates 15 North and East Texas locations in Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Allen, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell, Van, and Lewisville – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at or on Facebook at





Dana Cobb

TrizCom Inc.                                                                                                    


Social Media Tags:fourth of july, brett randle, soulman’s bar-be-que, ribs, brisket

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