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Barbecuing

  • Magazine

    Book Review: The South’s Best Butts

    The South’s Best Butts Pitmaster Secrets for Southern Barbecue Perfection By Matt Moore (Oxmoor House; $24.95) In Matt Moore’s new book, there are at least five photographs of him chowing…

  • Magazine

    Book Review: Red, White, and ‘Que

    Red, White, and ’Que Farm-Fresh Foods for the American Grill By Karen Adler and Judith Fertig (Running Press; $25) This book, though not strictly vegetarian, focuses more on grilling goodies…

  • How-To

    4 Ways to Grill a Juicy Chicken Breast

    Grill master Elizabeth Karmel shares her secrets.

  • Menu

    A Kansas City Barbecue

    Slow-smoked spareribs doused in homemade BBQ sauce meet old-fashioned potato salad, cole slaw, and baked beans.

  • Recipe

    Jamaican Jerk Pork

    This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…

  • Recipe

    Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

    This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…

  • Recipe

    Barbecued Chicken Legs

    The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the…

  • Video

    How to Make Barbecued Chicken

    Smoky, juicy, tangy, sweet—how to make the American classic.

  • Recipe

    Bacon-Wrapped Smoked Turkey

    This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…

  • Recipe

    Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze

    Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan.…