Know Fire: Baldy’s Barbecue Secrets

Posted By:  Tina Walker Davis
Date Posted:  7/28/2015

Baldy's Barbeque Traditional American barbecue starts with fire, but the magic happens in the slow process of taming the fire to roast meat over indirect heat—sometimes for hours. It can be a slow process, and impatience and inexperience can lead people to make mistakes that result in less-than-desirable flavors.

Tuesday, August 18, 2015 • 6:00 p.m.
Redmond Library

Wednesday, August 19, 2015 • 6:00 p.m.
Downtown Bend Library

American barbecue dates back to colonial times, with the first mention recorded in 1672. Even George Washington mentioned the term in 1769. Barbecue in its current form grew out of the south, but today its popularity has grown with different regions of the country boasting their own unique style of barbecue.

The public is invited to join Brian Dioguardi, the “Baldy” of Baldy’s BBQ, for two talks that will shed light on how they can harness fire to create delicious meals. Dioguardi will share tips and tricks that will help people take their barbecuing and grilling to the next level. He’ll also address common mistakes to avoid along the way.

Brian Dioguardi was born into a large family in the suburbs of Chicago. “With an Italian father and an Irish mother, two things were certain—plenty of food and lots of children… eight to be exact,” says Dioguardi. “Cooking and eating were activities of choice when I was growing up. Five of us seven children went into the restaurant business when we grew up,” he says.

Dioguardi honed his barbecue skills in Aspen, Colorado, before moving to Bend. He now runs three Baldy’s BBQ restaurants in Central Oregon (two in Bend and one in Redmond).

For more information about this or other library programs, please visit the library website at People with disabilities needing accommodations (alternative formats, seating or auxiliary aides) should contact Tina at 541-312-1034.

Page Last Modified Wednesday, June 23, 2021