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Summer (14)
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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
02/10/2012
Deviled Baby Back Ribs
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
07/03/2012
Memphis-Style Dry Ribs
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Issue #139
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
Chicago Style Rib Tips
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
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
Tuffy Stone's Competition Ribs
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.
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
11/22/2005
Jalapeno-Bacon Corn Bread Muffins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Issue #74
02/11/2013
Cocoa-Rubbed Baby Back Ribs
It's a lucky rack of ribs that meets this rub: warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder. Prepared a day ahead of time and then baked until meltingly tender, they're a perfect weeknight meal.
Does Not Apply
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