The Kitchn (2)
Choosy Beggars (1)
Backyard BBQ (18)
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
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 Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
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.
Oregano and garlic give these grilled pork kebabs their signature flavor.
This recipe comes from Ristorante La Botte in Stresa.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
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.
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.