In this issue
Issue #139
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
In Memphis, you can order your ribs "wet," slathered with this sweet, sticky sauce.
This spicy blend of ketchup and mustard pairs well with smoked meats.
In eastern North Carolina, spiced vinegar sauce offsets the richness of pork.
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
New York chef David Burke adds smokiness to his sauce with coffee beans.
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce.
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
Brining this pork loin keeps it moist throughout the long smoking process.
This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
