BBQ Nation

Alabama Throws Down The Barbecue Gauntlet At Memphis in May

'Bama, the state, talking a little bit of smack
May 18, 2015 10:00 am

Memphis may be the center of the barbecue universe during the Memphis in May World Championship Barbecue Cooking Contest, but the state of Alabama isn’t afraid to declare its supremacy when it comes to smoke, fire and meat.

If You’re Smoking Barbecue At Home, Wood Is The Essential Ingredient

Acacia to walnut, these logs make the best smoke
May 13, 2015 1:00 pm

Joe Carroll effectively jump-started the barbecue boom in Brooklyn with the opening of his Williamsburg restaurant, Fette Sau, in 2007. In his new book, Feeding the Fire, Carroll dishes up various techniques for making excellent fire-cooked meats at home none more important than choosing the right kind of wood. Here is an excerpt.

Carolina Barbecue Pit Now Perfuming San Francisco’s “Tempeh District”

Rusty’s Southern BBQ now open in the Tenderloin
Apr 21, 2015 1:00 pm

Rusty’s Southern BBQ has brought a version of authentic Lexington-style North Carolina smoked pork to the Tenderloin neighborhood of San Francisco. Owner Rusty Olson grew up spending summers with his grandparents in the Carolinas, and it was there that he developed an abiding love of the vinegar-based barbecue sauces of the region. Now he’s introduced genuine smoked meat to the Left Coast.

Aaron Franklin On How To Order Texas Barbecue

Texas BBQ boss with some tips on ordering smart
Apr 7, 2015 10:30 am

If you’re a first-timer at a Texas barbecue joint, the fine folks from Franklin Barbecue want to give you some guidance on ordering the food that will make you happiest. Read through their suggestions, take advantage of their wisdom and expertise, and you’re guaranteed to enjoy your Texan BBQ experience! Can you smell the brisket yet?

New York Barbecue Is Coming To Los Angeles

So Cal sandwich chain enlists Brooklyn pitmaster
Nov 18, 2014 2:30 pm

Mendocino Farms announced this week that it will be opening its own dedicated smokehouse facility in Los Angeles. And, which renowned pitmaster did the company choose to bring in as a consultant on the project? Not some dude in bib overalls from any of the usual BBQ hotspots. It's the guy with the fancy watch and suede Pumas: Brooklyn's own Billy Durney.

Video: Watch Prominent Pitmasters Discuss New York City's Barbecue Boom

How NYC shed its BBQ 'inferiority complex'
Jul 25, 2014 9:00 am

Organizer Mark Maynard-Parisi calls it the "mother yeast" of New York City's burgeoning barbecue community. We're talking, of course, about the annual Big Apple BBQ Block Party, first organized back in 2002 and now attracting some 150,000 people each year to Manhattan's Madison Square Park. Back in June, Food Republic was on the scene, interviewing pitmasters from near and far about the impact of the yearly festival and the roots of the city's barbecue boom in general. See how it all went down right here.

Video: Watch How Jerk Baby Back Ribs Get Made At Brooklyn's Hometown Bar-B-Que

Recipe is inspired by NYC's Caribbean community
Jul 23, 2014 4:00 pm

Brooklyn's Hometown Bar-B-Que gets a lot of love for its Texas-quality beef rib. But for a taste of something uniquely New York, try the jerk baby back ribs. Watch pitmaster Billy Durney, a Brooklyn native, whip up a fresh rack right here.

How Barbecue Has Become New York City's Most Addictive Smoking Habit

Big City pitmasters relish the no-rules atmosphere
Jul 22, 2014 9:00 am

Since the opening of Blue Smoke in 2002, NYC has made tremendous strides toward shedding its historical reputation as a barbecue backwater. We're talking about authentic barbecue, mind you, the kind that's slow-cooked over real smoldering wood. But, only recently has the quality of New York 'cue risen to such a level that it merits even a mention in the national conversation.

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