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Entries tagged with 'barbecue sauces'

Dr Pepper Ribs

Serious Eats Caroline Russock 1 comment

According to Lisa Fain, author of The Homesick Texan Cookbook, there's a long and celebrated tradition of cooking with soda in Texas, in sweets like cake and brittles but also in more unexpected places, like these Dr Pepper Ribs. More

Sauced: Cherry Barbecue Sauce

Serious Eats Joshua Bousel 8 comments

You can call cherry a "secret" ingredient to this barbecue sauce. It adds a deep fruitiness that gets well embedded in the sauce. It's noticeable, yet a little hard to discern at the same time. The cherries are paired with ancho chili powder, which gives an earthy spice, along with the very distinctive white pepper. More

Regional Barbecue Sauces Available by Mail-Order

When Pigs Fly James Boo 50 comments

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. More

Lexington Dip

Serious Eats Joshua Bousel 20 comments

This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and a heat that starts to border on excessive. Introduce it to pile of pulled pork though, and it's a match made in barbecue heaven. More

Memphis-Style Barbecue Sauce

Serious Eats Joshua Bousel 19 comments

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Mike Mills' Apple City Barbecue Sauce

Serious Eats Andrea Lynn Post a comment

Cook the Book: Big Bob Gibson Bar-B-Q White Sauce

Serious Eats Caroline Russock 3 comments

Big Bob Gibson was well-known for many reasons. First off, he was a big, friendly guy—six-foot-four and around 300 pounds, hence the nickname. Secondly, he had an unsurpassed gift for making some pretty amazing barbecue. But if you ask any... More

Meat Lite: Bacon Chipotle Slather Sauce

Serious Eats Tara Mataraza Desmond 4 comments

Note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. If you doubt the merits of a stand-alone recipe... More

Christopher B. 'Stubb' Stubblefield, or Stubbs, a Texas Barbecue and Music Icon

Erin Zimmer 4 comments

Even if you haven't been to Texas, you might be familiar with Mr. Stubblefield. His brand of barbecue sauce, known simply as Stubb's, is stocked at most grocery stores nationwide. And though some might assume it's just a marketing ploy, that face on the package was real. He died in 1995, but his legacy (of making fingers everywhere all sauced-up) extends to the music world. He was as obsessed with music as he was with smoked meats. NPR's Kitchen Sisters has a nice profile on Stubblefield, whose Austin barbecue joint (also, conveniently, called Stubb's) doubles as a concert venue, and was hot this week on the four-day SXSW music fest circuit. From Neko Case to Ben Harper, plenty of... More

Grilled Pork Burgers with Molasses Barbecue Sauce

Serious Eats The Serious Eats Team 1 comment
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