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.
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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.
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.
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.
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.
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.
The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—a slowly reduced sauce packs a deep and complex barbecue flavor while tender and creamy beans round it out.
Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes.
Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong.
Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken.
Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name.
An easy oven-baked pulled pork recipe.
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
This simple pulled pork recipe takes only 10 minutes to prepare, then set it and forget it in your crock pot. Sweet, tender, and delicious.
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.