BBQ, published at barbecuesdoc.com, is an editorial website focused on the science and practice of grilling. Its articles explore how heat, light, materials, and cooking techniques influence barbecue results, connecting scientific ideas with practical guidance for grillers. Topics include grill optics and visual cues, advanced searing, equipment science and materials, infrared spectroscopy and emissivity, the Maillard reaction and caramelization, and the thermal physics of grilling.

The site features recurring articles and curated reading picks, with contributions attributed to writers, chefs, and subject specialists. Recent pieces discuss interpreting the glow of coals, understanding how metals affect searing, using light to assess brisket, and applying lessons from the study of historic objects to grilling. This approach makes BBQ a resource for readers interested in both the explanations behind cooking outcomes and ways to improve their grilling knowledge. The available information presents the brand as an educational publication rather than a seller of grills, ingredients, or other products; no specific products or services are listed.