A Year Of Barbecue

A Year Of Barbecue: Memphis

City's got soul, and a crazed devotion to ‘cue
Sep 25, 2012 10:31 am

If you ask a barbecue enthusiast to name the best cities for smoked meat in the country, you're liable to hear a lot of different responses: St. Louis, Kansas City, Lexington, NC and Austin all come to mind. But if they don't mention Memphis, TN in their top three, you can pretty much chalk them up as a crockpot crackpot who probably buys liquid smoke in the large bottles.

NYC Barbecue Guide: The Best Urban Cue In The United States

Blue Smoke, Daisy May’s and regions in-between
Aug 7, 2012 11:01 am

When the 18 legendary pitmasters from around the country descended upon Madison Square Park in June for the Big Apple BBQ Block Party, there was a sense that they were delivering smoky goodness to the residents of Gotham like some sort of Peace Corps of Pork aid program. In truth, when they departed at the end of the weekend, they left behind some might fine barbecue for Manhattanites to enjoy year round.

Is Texas Barbecue The Best? Here Are 10 Beefy Places To Find Out

In the Lone Star State, it's all about the brisket
Jul 11, 2012 12:01 pm
Texas barbecue

Texas barbecue is really a different species from the rest of their neighboring Southern sates. In the more pork-centric Southeast, beef usually only appears on the barbecue menu as a novel oddity in the form of a brisket dish thrown into the smoker along with the pork shoulders and short ribs. But in Texas, specifically the central section, brisket is king.

Embedded With Martin’s Bar-B-Que At NYC's Big Apple BBQ Block Party

An inside view of last weekend's porked-out action
Jun 15, 2012 12:01 pm
The Rig

Get an insider's perspective on the epic Big Apple BBQ in New York with barbecue legend Pat Martins. Read more after the jump.

A Year Of Barbecue: Hawaii

Cooking a pig in the earth isn't so simple
May 8, 2012 2:01 pm

Barbecue. Or Bar-B-Q. Or BBQ. Few foods can inspire conversation and controversy like meat that has been cooked using the heat and smoke of a fire. Heck, not only can’t we decide on how to spell the word, we don’t even agree whether it’s a noun or a verb. This year we will exploring barbecue across the U.S.A.

Introducing America's Sauce Bosses

The men of Sweet Baby Ray's and Shed Barbecue
Apr 9, 2012 9:01 am

The topic of sauce is a controversial one among professional pitmasters. Properly smoked meat needs, at most, a kiss of sauce to accentuate the natural flavors imparted to the meat by burning of the wood. To purists, sauce should not be added before serving, but should be available at the table for a light-handed application by discerning diners.

A Year of Barbecue: Kentucky Mutton

In Owensboro, Burgoo is always on the brain
Mar 13, 2012 2:01 pm

Instead of taming the flavors of feral pigs in the Carolinas or tenderizing the shoe leather meat of Texas steers, Western Kentuckians found themselves with old sheep, and lots of it.

A Year Of Barbecue: Eastern Carolina

A (mostly) pig affair, especially at Skylight Inn
Feb 8, 2012 4:01 pm
Carolina pork

Barbecue. Or Bar-B-Q. Or BBQ. Few foods can inspire conversation and controversy like meat that has been cooked using the heat and smoke of a fire. Heck, not only can’t we decide on how to spell the word, we don’t even agree whether it’s a noun or a verb. This year we will exploring barbecue across the United States. After our saucy intro in January, we’re at our first stop in the Carolinas.

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