Barbecue

Smoky salsa verde and homemade tortilla chips enhance a Tex-Mex favorite

Pitmaster Brandon Hurtado shares how he achieves perfect slices across the board

The self-taught pitmaster talks smoking secrets, the best noodle for mac and cheese, and the skyrocket to barbecue stardom

Get a pitmaster’s recipe for a lesser-known cut that’s winning over ’cue fans

No smoker required for Kelsey Barnard Clark’s tailgate-ready entree 

Corrie and Shuai Wang serve up Chinese ’cue with Holy City flair at their latest North Charleston restaurant, King BBQ

The acclaimed pitmaster proved he’s savvy with a skillet at Hugh-Baby’s BBQ & Burger Shop, and he’s got some meaty advice

The Southern pitmasters share a few rules of thumb

Southern Soul Barbeque fires up a game-day spread, sharing recipes for wings slathered in Cheerwine sauce, a standout smoked fish dip, and a zingy Bulldog smash

In Greenville, North Carolina, locals know the rules for reaching whole hog glory

Southern ribs get northern Indian treatment in this robust dish from Charleston’s Coterie

Take a peek inside pit master John Lewis’s Texas border food restaurant, opening in South Carolina this weekend

How to work your favorite road trip staple onto the dinner table

Good wood, well-designed tongs, and a rig you can rely on might be all that stands between you and pit mastery

At Valentina’s Tex Mex, the Vidal family are putting their own spin on barbecue—one smoked brisket taco at a time

John T. Edge takes the temperature of twenty-first-century ’cue

Meet a new generation of pit masters who are doing right by barbecue tradition—and blazing new trails

In recent months, three iconic joints have shuttered. Should we be worried?

Get an exclusive peek inside Bow & Arrow, a new restaurant blending ’Bama and Texas barbecue traditions from chef-on-the-rise David Bancroft

A Southern Maryland native revisits a barbecue shack that serves up a slab of memories