Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon.
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Entries tagged with 'barbecue week 2013'
Vera's is the last commercial vendor in the country selling the traditional version of barbacoa, and something of a legend in the BBQ world. Located on the Texas-Mexico border, Vera's is the real thing—meat from the whole cattle heads are smoked over mesquite in an underground pit and served with fresh tortillas and salsa. We went behind the scenes with owner Mando Vera to find out more.
Barbecue chicken wings are a street food favorite in Singapore, and Singaporean hawkers do it right.
For a behind-the-scenes look at a barbecue restaurant, here's a photo tour of the pit and its masters in action at CatHead's BBQ in San Francisco. Coca-Cola-brined brisket, pulled pork butt, and big buttery biscuits, straight ahead.
If pigs could fly, they just might take flight to Phil's Dream Pit at the end of their lives to become eternally loved.
Our intrepid band of condiment warriors tried 16 nationally available brands, in search for one that had the right amount of tang, smokiness, and lingering heat, without being pancake syrup sweet.
First things first, let's get this straight: barbecue shrimp is not barbecue in the low-heat, wood-smoked, or whole-hog sense of the term. Barbecue shrimp requires only quick stove-top cooking with no grill in sight. But what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
Let's get this straight first: barbecue shrimp is not barbecue in the low-heat, wood-smoked, or whole-hog sense of the term. Barbecue shrimp requires only quick stove-top cooking with no grill in sight. But what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
Meet the man behind NYC's The Hog Days of Summer, a financial research manager-turned-pitmaster who's committed to importing some of the best in barbecue culture from the American south.
A barbecue trailer power vacuum has existed in Austin ever since Franklin Barbecue transformed from food truck to brick-and-mortar operation two years ago. In a city packed with food trucks of all varieties, who will take its place? Besides the classic Texas barbecue meat plates and sausages, even more choices are popping up. There are smoked carnitas, brisket tacos, and Cuban-inspired pulled pork sandwiches. Many of these barbecue trucks offer a party-style with live music and free beer on weekends. The city of Austin is clearly benefiting from all this barbecue drama.
A few years back, When Pigs Fly columnist James Boo published two separate but equally comprehensive guides—one to American regional barbecue styles, the other to American regional barbecue sauces. Now, to celebrate Barbecue Week, we've combined both posts into one glorious super guide, designed to provide you with the most encyclopedic barbecue coverage possible.
In preparation for the upcoming 4th of July holiday, we're proud to announce the launch of BBQ Week. Starting today and running through the holiday (okay, so it's really more like BBQ Week-and-a-Half, but bear with us), we'll be celebrating all things barbecue and barbecue-related, from recipes to frontline reports from the best pits in the country. To start things off, our founder and overlord Ed Levine waxes nostalgic about his lifelong love of barbecue.