BBQ Nation

'Home-Schooled' BBQ Chicken Wings Recipe

Killer crispy sauced wings from Dinosaur Bar-B-Que
Jan 15, 2013 3:01 pm

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. 

10 Things We Learned During Our Year Of Barbecue Across America

Who does the best BBQ? Depends who you ask.
Dec 11, 2012 2:01 pm

As our southern correspondent Chris Chamberlain notes, the experience of chronicling the United States Of BBQ has been very positive for everything "except his lipid counts." As we wrap up the year-long series, here's a recap of the most interesting things that emerged from the smoke.

Mastering Whole Hog Cookery At The Southern Foodways Symposium

Alton Brown speaks, Sam Jones and Rodney Scott cook
Nov 15, 2012 1:01 pm

The theme of the 15th Annual Southern Foodways Symposium was “Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauces" so it's no surprise that whole hog was on the menu. Noted smoker chefs were in attendance to show off their pit prowess, including Rodney Scott of Scott's Pit Cook Bar-B-Que in Hemingway, SC and Sam Jones from the Skylight Inn in Ayden, NC, while Alton Brown was the featured speaker. Read on for a full recap.

What It Feels Like To Judge The Jack Daniel's Barbecue World Championship

BBQ dishes come to Lynchburg to crown world's best
Nov 13, 2012 1:01 pm

In the world of competitive barbecue, the Jack Daniel's World Championship Invitation Barbecue is one of the biggies. The event, affectionately known as “The Jack” takes place each October in the small town of Lynchburg, TN, the home of the world-famous Jack Daniel's Distillery. Over 20,000 spectators and competitors crowd into the this tiny hamlet with a regular population of about 500 residents for the two-day event. Read on for the recap!

Memphis: How To Survive A 10 Barbecue(ish) Restaurant Crawl

Ribs, burgers, pickles, more ribs, pulled pork, hen
Sep 4, 2012 5:01 pm

The mission: To test the eating endurance, culinary aptitude and passion for various forms of smoked pig during a 10-restaurant bus tour that challenged 12 chefs, farmers and journalists to eat and drink our way through some of Memphis’ most-iconic barbecue restaurants — with some twists along the way.

Big Weekend: Cochon Heritage BBQ 2012

It was more like ‘Pig Weekend’ in Memphis
Sep 4, 2012 9:01 am

This weekend, we were on the ground at the inaugural Cochon Heritage BBQ — a three-day event that aimed to bridge heritage pig farming with America’s rich barbecue culture. Here's a recap of all the action and meat sweats.

Jamie Bissonnette On Going Whole Hog In Memphis

Boston chef heads south for Heritage BBQ
Aug 29, 2012 2:01 pm

Over Labor Day weekend (August 31 – September 2), Brady Lowe will host the first Cochon Heritage BBQ in Memphis, Tennessee. The concept is similar to his long-running Cochon 555 events, in that heritage pigs are at the forefront. But the focus in Memphis is BBQ, requiring teams to serve dishes in a number of standardized categories (pull, muscle, bone, stew, mayo). We caught up with competing chef Jamie Bissonnette.

How A Denver Chef Prepares For Battle At The Cochon Heritage BBQ

Jeff Bolton has packed his caja china box
Aug 22, 2012 4:01 pm

Over Labor Day weekend (August 31 – September 2) Brady Lowe will host the first Cochon Heritage BBQ in Memphis, Tennessee. The concept is similar to the long-running Cochon 555, in that heritage pigs are at the forefront. But the focus is BBQ, requiring teams to serve dishes in a number of standardized categories (pull, muscle, bone, stew, mayo). Weekend participants include Jamie Bissonnette, Joshua Applestone, Ed Lee and Virginia ham master Allan Benton. We reached out to competing chef Jeff Bolton from Denver’s Second Home Kitchen + Bar to find out how he is preparing for the big competition.

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