As the cold days set in, what better way to warm up than with slow, apple and mesquite smoked barbecue ribs? Head over to the cozy, laid back Biscuit BBQ and jazz room in Park Slope, Brooklyn, and satisfy your craving.

Not that there's anything wrong with Madonna, but God help Steve Jobs if he's planning on dashing the media's expectations for The Beatles with some Madonna album plug / iPod+iTunes tie-in. Jobs and Apple would be roasted on a spit at the media barbecue tomorrow. Let's hope "The Beat Goes On" is just a weird coincidence...

Love for barbecue in Manhattan is strong and in the past couple of years the product has caught up to the passion.

"The result is a house that conjures images of mom and apple pie, backyard barbecues and front porch swings. There is nothing about this house that says 'gray water treatment happens here'", and that's exactly the point.

Klipsch will introduce its third high-performance iPod audio solution called iJam. Perfect for the beach, the garage or a backyard barbecue, this high-end portable digital music system will allow iPod and other MP3 users to easily share their tunes with anyone anywhere.

Barbecue has many regional variations, based on several factors:the type of meat usedthe sauce or other flavoring added to the meatwhen the flavoring is added during preparationthe role that smoke plays in preparationthe equipment and fuel used to cook the meathow much time is spent cooking the meatAt its most generic, any source of protein may be used, including beef, pork, poultry, and fish. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly.Typically meat is covered with barbecue sauce. Vinegar-base sauce is typical of Southern United States barbecue, while tomato-based sauce is Western United States style.Many forms of barbecuing involve tough cuts of meat that require hours of cooking over low heat that barely exceeds the boiling point of water. Some forms of barbecue use rapid cooking over high heat, being barely distinguishable from grilled meats to those who would make such a distinction. With high heat barbecuing (often called grilling), the food is placed directly above the flame or other source of heat. With low heat barbecuing, the food is off to the side and almost always under a cover, frequently with added smoke for additional flavor. It is generally agreed among the many regions of North America that indirect heat constitutes "barbecuing," while direct heat is the mark of "grilling." Outside of the US this distinction is rarely observed.Sometimes an open flame is required, with the fuel source irrelevant. In other cases, the fuel source is critical to the end result, as when wood chips from particular kinds of trees are used as fuel.