In this issue
Issue #139
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib.
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
This trout dish turns smoky and succulent in a stove-top smoker.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country.
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
