Explore by Tags
Entries tagged with 'Barbecue'
Page 1 of 14
The Santa Maria Style of Barbecue: Open-Flame Grilling
Santa Maria's claim to culinary fame is a type of open-flame grilling that dates back to the 19th century. Despite its association with colonial Spain's vaquero culture, this approach was not too different from most American barbecue of the time—a process with three general steps: "Dig hole. Light coals. Apply carcass."A Sandwich a Day: Pulled Pork from Slow's Barbecue in Detroit
Detroit doesn't exactly have a style of barbecue it can call all its own, which is why Slow's, an institution-in-the-making on the main strip of Michigan Ave doesn't really have a style of its own either. Instead, you'll find their own versions of staples from around the country like Texas-style brisket, Carolina-style pulled pork, or St. Louis ribs.First Look: Tiffani Faison's Sweet Cheeks BBQ
Anyone familiar with Tiffani Faison's resume (Top Chef, fancy hotel dining rooms, Nantucket) probably wouldn't have predicted that her latest move would be a barbecue joint. But when Rocca shuttered suddenly last year and Faison (at the time, the upmarket Italian resto's executive chef) found herself ready for a new gig, the 34-year-old tapped into her Southern roots, studied up on Texas barbecue, purchased a 4,700-pound smoker, and, just last month, opened her first solo venture called Sweet Cheeks.A Sandwich a Day: Tipsy Texan at Franklin BBQ in Austin
I arrived at Franklin BBQ in Austin at 9:30 a.m. It opens at 11 a.m. It's regularly sold-out of barbecue by 1 p.m., sometimes earlier. I was a woman on a mission, along with about 50 other people who quickly filled the porch behind me. I'll quickly dispense with the questions you're asking yourself. Yes, Franklin BBQ is worth a ninety-minute wait—though I suggest you get there early enough to snag a place in the shade. And yes, the Tipsy Texan sandwich ($6.50) (sausage on brisket withcole slaw and pickles, on a bun) is worth ordering, even though it's difficult to save room for anything other than Franklin's ribs and brisket.3 Great Eastern North Carolina Barbecue Joints: Grady's, B's, Wilber's
When you talk barbecue in Eastern North Carolina, you're not talking about fuffing with ribs or piddling shoulders. Baby back ribs are for babies, and what the heck's a brisket? Nope. In Eastern Carolina, barbecue means one thing: whole hog. That would be an entire pig, slow-smoked in the indirect heat of an oakwood fire until them eat is meltingly tender. On a recent road trip down south, I took a slight detour through Goldsboro to check out Wilber's. And being the Serious Eater that I am, I of course added another two stops on the way: B's in Greenville, and Grady's in Dudley.A Sandwich a Day: Lexington-Style Chopped Barbecue at Lexington Barbecue
Lexington Barbecue, which has been serving oak-smoked pork shoulder in various forms since the 1960s, offers its barbecue in sandwich form for less than $4. If you intend to get serious about it, ask for yours with "extra brown" (bits of meat cut from the edges of the shoulder). Lexington's chewy, smoky chopped pork, crowned with a scoop of sweet and tart barbecue slaw and stuffed into a factory-made hamburger bun, is a classic handful of American barbecue.Hot Dog of the Week: Polish Boy from Freddie's Rib House in Cleveland
Ever had a Polish Boy? Cleveland's signature sandwich is comprised of a giant kielbasa covered in french fries, cole slaw and barbecue sauce on a giant sandwich roll. An interesting combination of the city's barbecue and Eastern European traditions, it also brings to mind Chicago's minimalist "Depression Dog", or even Pittsburgh's cole-slaw-and-french-fries deli sandwiches.Have You Ever Tried Maryland Pit Beef?
The state of Maryland practices barbecue in a rare form. I discovered this for myself on a grassy road outside of Baltimore, in front of a truck that had been built around a barrel-shaped smoker and decorated on all sides with the words: "PIT BEEF." After taking my order, the ladies of Bull on the Run picked up a rested round roast and nestled it into their deli slicer, carving away thin, pink ribbons and piling them unceremoniously onto a roll.Regional Barbecue Sauces Available by Mail-Order
What good is a guide to American barbecue sauce styles if you can't actually try any of those sauces? Thankfully, most regional styles of barbecue sauce are available via mail order. if you've never tried northern Alabama white sauce or want to see what the most infamous mustard sauce in South Carolina is all about, mail-order is the easiest way to get sauced.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
The Vegan Experience, Day 27: Vegan Fast-Food Options
