Barbecue

Before you fire up the grill, here are five things you need to know

The experts say to look for wood and smoke, of course, but there’s more to the best joints than that

Turning back the clock to a time when the midday meal was king

Tag along with writer Jed Portman on a road trip through the Tar Heel State in search of rib-sticking meals

North Carolina pit master Sam Jones is breathing new fire into the old-school smokehouse

How to find quality ‘cue off the highway, the scoop on steeplechases, and wedding gifts with soul

For barbecue made the old-fashioned way, head to this new joint in North Carolina

Try these Southern barbecue joints while you still can

B’s Cracklin’ Barbeque in Savannah, Georgia, grapples with the aftermath of a severe fire

Why the golden age of the pit master may still be ahead of us

For Bryan Furman making good barbecue is no picnic

Five lesser-known favorites in the Tar Heel State

While you’re touring the river city brushing up on barbecue basics, pile your plate high at these three standout joints

Barbecue from way down South

Just when you think you’ve tried them all, a new discovery awaits around the bend

Plus a smoked corn salsa verde recipe to top it.

A Southern take on the answers to some of life’s thornier questions

Pat Martin’s three-state take on a barbecue classic

Our neighbors to the south know it as lechón. We call it barbecue. But there’s no language barrier when it comes to the joys of pit-cooked pork

A look at the tastes and traditions of Puerto Rico’s lechoneras