At barbecue school, the heat is on

It's almost Memorial Day, which means it's time to dust off the Weber and check outall the must-have tools, techniques, and marinades. Let the grilling begin.

Instructors Ray Depot (center) and Jed LaBonte at BBQ School, held at the Maynard Rod and Gun Club. (David Kamerman / Globe Staff) David Kamerman / Globe Staff

By Jonathan Levitt

Globe Correspondent / May 24, 2006

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Sunday morning at 9 o'clock and Kelly Keady is already passing out her famous maraschino cherries. ``Life is good," she says. ``I used to bring Jell-O shots to these things, but cherries are much better." Keady, a personal chef from Norwood and a barbecue groupie , soaks the fruits for several months in Everclear, grain alcohol, and they ... (Full article: 1062 words)