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06/17/2011
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/15/2011
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
06/14/2011
Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Issue #139
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
06/10/2011
Fresh Peas With Lettuce and Green Garlic
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.
Issue #139
06/08/2011
Dr Pepper Barbecue Sauce
Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country.
Issue #139
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
06/03/2011
Peanut Butter Pie
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
Issue #139
05/23/2011
Georgia Barbecue Sauce
This spicy blend of ketchup and mustard pairs well with smoked meats.
Issue #139
05/23/2011
Memphis-Style Wet Sauce
In Memphis, you can order your ribs "wet," slathered with this sweet, sticky sauce.
Issue #139
05/23/2011
Texas Mopping Sauce
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
Issue #139
05/20/2011
Strawberry Compote
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
05/20/2011
Carolina Hush Puppies
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
Issue #139
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
05/20/2011
Sopa de Garbanzo (Chickpea Soup)
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.
Issue #139
05/20/2011
Brett Schreyer's Competition Pulled Pork
This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce.
Issue #139
05/20/2011
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/20/2011
Brunswick Stew
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Issue #139
05/20/2011
Bourbon Barbecue Sauce
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork.
Issue #139
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