bbq

I’m gonna admit it: some of our Grilling Gods are merely really great chefs who happen to know much more than us mere mortals about how to work with fire. Then there’s actual Grilling Gods, and we’re starting the week with an über-GG, Pascal Godé, Food Director and Executive Chef of Alisal Guest Ranch, an actual cattle ranch in Solvang, CA, in Santa Maria BBQ country.

Let's face it, food tastes better when it comes off the grill. Which is why, every May, we get geared up for the warmer months and present Food Republic Grilling Month. It's been a labor of love for our editors, who've come to appreciate smoke, fire and sauce (Shhh, don't tell our friends in Texas), not to mention marinades, rubs, pre-mixed cocktails, seasonal craft beers. Let's get ready to grill!

John Stage is owner/pitmaster of Dinosaur Bar-B-Que in Harlem, New York, where you can regularly find us chowing down on massive platters of expertly smoked meat with all the fixins. He was kind enough to loan his recipe for barbecue chicken wings just in time for the home stretch toward the Super Bowl.