The Kitchn (2)
Choosy Beggars (1)
Backyard BBQ (18)
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
This trout dish turns smoky and succulent in a stove-top smoker.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Brining this pork loin keeps it moist throughout the long smoking process.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
This preparation is a delicious, easy alternative to grilling bluefish.
This dish is a traditional specialty of the East End of the Hamptons.
Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings.
Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.