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A Sandwich a Day: Smoked Turkey at The Q Shack in Durham, NC
The smoked turkey on Texas toast ($6.50) from The Q Shack is exactly what it sounds like: a deliciously simple meat-and-bread combo, ready for a slathering of one of the Shack's two housemade sauces (the potent vinegar-based garlic and chili, or slightly sweet tomato with a nice snap of chipotle).The Serious Eats Barbecue Style Guide Primer
There are all kinds of barbecue varieties in America. Before we get into the regional breakdown, let's talk about the metrics of meat: you can buy it as sandwiches (both handheld and freestyle), plates and trays, rib racks, brisket by the pound, and how can we forget the Flinstonesian prehistoric barbecue (which unfortunately you need a time machine for).Book Review: 'Barbecue: The History of an American Institution'
If you've ever wanted to know why American barbecue matters, Robert Moss' new book on the subject is nothing short of essential. Documenting its subject from pre-Republic times to the present day, Barbecue: The History of an American Institution is an accessible foray into culinary evolution. In the process, Moss shatters several myths of barbecue—myths so dominant that they've come to define the food in American culture.Char No. 4 in Cobble Hill, Brooklyn for Bacon, Bourbon, Barbecue
When you walk into Char No. 4, there are two things you notice, both of which start with B: bacon and bourbon. The smell of the smoky, thick-cut bacon is the kind that'll probably stick to your hair until at least tomorrow morning, in a campfire kind of way. And the bottles, which includes a special bourbon collection, are lined up neatly on a pretty backlit bar.Becoming a Certified Barbecue Judge at the Kansas City Barbecue Society
"Would those of you who can tell the difference between a McRib sandwich and real barbecue please stand up and raise your right hand?" At the behest of the Kansas City Barbecue Society and by invitation from the Jack Daniel Distillery, I pushed back my seat and joined a sizable crowd of barbecue lovers in Lynchburg, Tennessee, to become a newly minted KCBS judge. With hands in the air, we took the oath.Judging the Jack Daniel's World Championship Invitational Barbecue in Lynchburg, TN
Every time I mentioned to someone at the Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tennessee, that I'd been offered a seat at the judges' table, I received the same response: "This is the best barbecue you'll ever have." "The Jack"—a two-day contest with 22 years of history, grand champion cooks from 10 different time zones, and the backing of major corporate sponsors—exists in a world distanced enough from destination dining to be its own culinary tradition.Scott's Bar-B-Q in Hemingway, South Carolina
Scott's only serves whole hog barbecue on Thursday, Friday and Saturday. During those three days the stores sells 15 to 20 hogs' worth (between 2,000 and 2,800 pounds) of smoked pork, attracting visitors from miles around. The rest of the week, Scott's is not much more than a half-stocked, rustic convenience mart with doors that seldom open for regular business.The Mustard Belt of South Carolina Barbecue: Shealy's, Jackie Hite's and Sweatman's
When South Carolina Barbeque Association president Lake E. High, Jr. curated a whole hog lunch for Anthony Bourdain: No Reservations, he proclaimed that South Carolina is "absolutely the barbecue capital of the world." This isn't the wildest claim a barbecue evangelist can make. I can count at least four barbecue capitals of the world in the American South, and to be perfectly honest I'd like to see at least 500 more vying for the title. The environmental toll of all that burning wood may be an overriding concern. Then again, I may be a hungry man.Brunswick Stew, Hush Puppies, and Hash: Sides on the Carolina Barbecue Trail
Meat may be the undeniable core of American barbecue, but as long as American barbecue is part of the pantheon of southern cooking, it will not stand alone. From the saltine crackers and pickles of Lockhart, to the lard-fried potatoes (you heard me) of Kansas City, to the barbecue slaw of Lexington, the side dishes served with barbecue are often as exciting as the main course. I indulged in this fact on my recent trip through the Carolinas, looking forward to the $2 servings of local flavor that flanked each serving of smoked pork.Hot Topics: Technique of the Week | The Food Lab
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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.)
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