Spatula Diaries: A serious grilling philosophy

“Not long ago, I was hovered over our grill with friend and pitmaster John Richardson (no relation), who was gearing up once again for an appearance at Memphis in May,” writes 225 food blogger Maggie Heyn Richardson. “There, he and his team, Suspicious Rinds, would compete in the amateur division of this seminal BBQ cookoff. John really knows his grilling, so I like to pick his brain over a few beers about how long to cook a butt or a brisket, or what marinade works well with the carcass in question.” Find out what Maggie learned from this grill guru in this week’s Spatula Diaries.