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07/13/2012
Porchetta Sandwiches
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
07/03/2012
Corn Dogs
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Issue #148
05/31/2012
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
06/23/2011
Kansas City-Style Spareribs with Barbecue Sauce
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
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
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
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
Baby Back Ribs with Sweet and Sticky Sauce
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
05/20/2011
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
07/18/2012
Menu: An Afternoon at the State Fair
This menu combines recipes for classic state fair treats like crispy corn dogs and caramel apples with summer classics like corn on the cob and slices of fresh watermelon for a celebratory, eat-with-your-hands meal.
Does Not Apply
07/02/2010
Chicago-Style Hot Dogs
Grilling hot dogs is a summer rite, and this recipe from The Kitchn shows you how to re-create a Chicago-style dog, with all the fixins, at home. Continue...
Does Not Apply
Source: The Kitchn
06/17/2010
Muffuletta Hot Dogs
A mix of the briny, sharp flavors in muffulettas and the meaty yet creamy taste of hot dogs has inspired the guys at the Bitten Word.
Does Not Apply
Source: The Bitten Word
06/07/2010
Grilled Pork Tenderloin with Herbed Cornmeal Crust
Herbs and cornmeal give pork tenderloin an appealing crunchy crust. Continue...
Does Not Apply
Source: The Kitchn
05/29/2010
Molly’s Dry-Rubbed Ribs
When St. Louis-style ribs meet this spicy dry rub and spend a lazy three hours over a low flame (being doused by an occasional Magic Hat beer), all that’s missing is coleslaw and barbecue baked beans. Continue...
Does Not Apply
Source: Smitten Kitchen
05/06/2010
Wisconsin Bratwurst
Simmered in beer, then grilled, these sausages deliver the taste of the Midwest right to your mouth.
Does Not Apply
Source: allrecipes.com
05/06/2010
Grilled Bratwurst with German Potato Salad
Crispy bacon and hard-boiled eggs are the surprise ingredients in this recipe from Emeril Lagasse for potato salad that’s the perfect match for grilled brats.
Does Not Apply
Source: Food Network
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