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Entries tagged with 'barbecue'

Smoky Pulled Barbecue Chicken

Serious Eats Joshua Bousel 3 comments

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. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 11 comments

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. More

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

Serious Eats Maggie Mariolis 2 comments

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

House Rub From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. More

Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Serious Eats Jennifer Olvera 1 comment

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. More

Memphis-Style Dry Ribs

Serious Eats Joshua Bousel 4 comments

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. More

The Best Barbecue Beans

Serious Eats Joshua Bousel 7 comments

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. More

Quick Barbecue Beans

Serious Eats Joshua Bousel 2 comments

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. More

Barbecue Ketchup

Serious Eats Joshua Bousel 2 comments

Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong. More

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

Serious Eats Kate Williams 5 comments

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. More

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

Serious Eats Jennifer Olvera 10 comments

Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill. More

Grill-Roasted Coke and Pineapple Glazed Ham

Serious Eats Joshua Bousel Post a comment

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. More

Smoked Lamb Barbacoa

Serious Eats Joshua Bousel 5 comments

Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce. More

Texas-Style Beef Short Ribs

Serious Eats Joshua Bousel 4 comments

Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name. More

Easy Oven-Baked Pulled Pork Sandwiches

Serious Eats J. Kenji López-Alt 25 comments

An easy oven-baked pulled pork recipe. More

Competition Barbecue Pork Shoulder

Serious Eats Joshua Bousel 20 comments

A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys. More

Jerk Chicken

Serious Eats J. Kenji López-Alt 26 comments

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. More

Slow Cooker Pulled Pork with Dr Pepper

Serious Eats Stephanie Stiavetti 19 comments

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. More

New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'

Serious Eats Kate Williams 5 comments

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. More

Smoked Char Siu Pork Shoulder Steaks

Serious Eats Joshua Bousel 6 comments

Sweet and earthy Chinese char siu, set on the backdrop of smoky and tender pork shoulder steaks. More

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