'barbecue' on Serious Eats

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown. More

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

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)

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

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

The Elements of Barbecue: There's the Rub

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'

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

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

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'

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

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