Explore by Tags

Entries tagged with 'barbecue'

The Elements of Barbecue: Digging Into Sides

Robert Moss 6 comments

No survey of regional barbecue styles would be complete without a word about the other dishes traditionally served alongside slow-smoked and pit-cooked meats. And as with everything else, regional variations abound. More

Where to Eat Barbecue (and More!) in Kansas City, MO

Jonathan Bender 34 comments

While nearly every Kansas City joint with a smoker will sell you the entire barnyard, each barbecue spot has its own specialty that should be the start and end of your order. And KC has more than just barbecue to offer. Consider this your guide to Kansas City's best meals, plus where to go for beer, cocktails, and more. More

Thai-Style Grilled Chicken (Gai Yang)

Serious Eats J. Kenji López-Alt 2 comments

Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard. More

The Elements of Barbecue: The Case of Sauce

Robert Moss 7 comments

If there's any one thing that distinguishes the barbecue style of one region from another, it's the sauce that's used to finish the meat. It's also the single element that barbecue fans argue most passionately about—what ingredients should go in it, whether it should be poured over the meat while its being chopped or pulled or added later at the table, or even whether it should be used at all. More

How to Make Perfect, Deliciously Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 12 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

Smoky Pulled Barbecue Chicken

Serious Eats Joshua Bousel 4 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

The Elements of Barbecue: There's the Rub

Robert Moss 2 comments

Of all the elements of American barbecue, rubs and basting sauces are where pit masters differ the most from each other, even within the same regional style. Some use complex rubs; others don't. Some baste the meat while it cooks; others leave it completely alone. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Cook the Book Maggie Mariolis Post a comment

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet house rub, which is slow-smoked until perfectly burnished. Yes, please. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 13 comments

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Cook the Book Maggie Mariolis 12 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

House Rub From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. More

The Elements of Barbecue: On Matters of Meat

Robert Moss 4 comments

There's more to a pit master's choice of meat than their regional specialty. Skilled barbecue takes think about other factors: breed, fat, and how an animal is raised. More

The Elements of Barbecue: Why Wood Matters

Robert Moss 2 comments

When it comes choosing their wood, barbecue cooks take into account the way that it burns and the flavors that it gives to meat. But there are more practical factors at play, too. More

The Elements of Barbecue: Is Gas Barbecue Really Barbecue?

Robert Moss 35 comments

Gas-powered and gas-wood hybrid smokers offer a lot of advantages to the barbecue cook: they're faster, don't require tons of wood, and are far less physically demanding to operate. But do they make good barbecue? In the right hands, yes. More

Sunday Supper: Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Sunday Supper Jennifer Olvera Post a comment

Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth. More

Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Serious Eats Jennifer Olvera 1 comment

Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth. More

From the Archives: The Best Barbecue Chicken

Daniel Gritzer 4 comments

Is it barbecued? Is it grilled? It doesn't really matter, because this bird is delicious no matter how you classify it. Slowly grilled until perfectly cooked and juicy, and covered in a delicious lacquer of barbecue sauce, this is one chicken recipe you definitely want to add to your BBQ to-do list this summer. More

It's All in the Rub: How to Make Real-Deal Memphis-Style Dry Ribs

Grilling Joshua Bousel 8 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

Memphis-Style Dry Ribs

Serious Eats Joshua Bousel 4 comments

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies. More

More Posts