About

I'm Jeffrey "Jay" Cross, Ph.D., an American educated engineering professor living in Tokyo with a passion for BBQ, grilling and smoking food. Growing up in Kansas City, Kansas, I learned to BBQ from my father and have combined my academic and culinary experiences since moving to Japan in 1992. In 2022, I became a Kansas City Barbeque Society (KCBS) certified BBQ judge and created this website to share BBQ culture tailored for Tokyo, where local ingredients differ. With BBQ competitions growing globally and American-style BBQ increasing in Japan, I aim to foster a BBQ community. In 2025, I became a KCBS food contest representative meaning I can co-organize the judging of KCBS santioned food competitions in Japan and other Asian countries. See the KCBS Japan page for more information.

Just finished bbqing a pork shoulder on my Weber electric grill to prepare pulled pork.

Mission

Provide information about bbq, grilling and food smoking for the amateur or individual cookers.
Organize KCBS santioned BBQ and food competitions in Japan
Bring Japanese BBQ to the World Stage
Share American BBQ culture in Japan and elsewhere in Asia

Yakiniku vs Grilling - BBQ - Smoking

In Japan, "Yakiniku" is a term that describes grilling of meat typically on a charcoal grill or gas grill without a lid. In the USA, grilling is also propular but tyically refers to cooking food on a grill for a short-period of time and high temperature. BBQ on the hand, refers to cooking meat (pork, chicken or beef) for many hours to make it delious and tender on a grill with a lid or cover at low temperature with wood smoke. Smoking can also be used to flavor vegetables, cheeses, nuts, and spices, etc.