In this issue
Issue #139
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork.
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.
This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
