Recipes from issue #139: BBQ Nation

Lane Cake

This recipe is based on one in Emma Rylander Lane’s Some Good Things to Eat (self-published, 1898). Get the recipe for Lane Cake »

Fresh Peas With Lettuce and Green Garlic

Spicy Yuba Stir-Fry with Edamame

Strawberry Pie

In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »

Strawberry Compote

Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »

Bibimbap

Bibimbap, the staple Korean rice dish, can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.

Carolina Hush Puppies

In North Carolina, oblong-shaped hush puppies are served with your plate of ‘cue. See the recipe for Carolina Hush Puppies »

Lexington-Style Red Slaw

In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.

Banana Pudding

Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding »

At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.

Smokestack’s Chicken Wings

These crisp-charred chicken wings are bathed in a spiced butter sauce.

Baby Back Ribs with Sweet and Sticky Sauce

These ribs are based on ones served at the Smokestack restaurant in Kansas City. See the recipe for Baby Back Ribs with Sweet and Sticky Sauce »

Burnt Ends

This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant’s, a Kansas City barbecue institution. See the recipe for Burnt Ends »

Chicago Style Rib Tips

Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago’s South Side. See the recipe for Chicago Style Rib Tips »

Smoked Prime Rib with Peach-Chipotle Sauce

Smoked Prime Rib

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.

Alabama-Style Chicken Sandwiches with White Sauce

This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.

Bacon-Wrapped Smoked Trout with Tarragon

This trout dish turns smoky and succulent in a stove-top smoker.

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. See the recipe for Brett Schreyer’s Competition Pulled Pork »

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.

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. See the recipe for Tuffy Stone’s Competition Ribs »

Barbecued Beef Brisket

Beef Brisket

Barbecued Pork Loin

Brining this pork loin keeps it moist throughout the long smoking process. See the recipe for Barbecued Pork Loin »

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen’s The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. See the recipe for Barbacoa (Chile-Rubbed Smoked Lamb) »

Lexington Pulled Pork

Texas-Style Beef Ribs

Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. See the recipe for Texas-Style Beef Ribs »

Barbecue Spaghetti

This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. See the recipe for Barbecue Spaghetti »

Barbecued Baked Beans

These classic baked beans are a barbecue side-dish staple.

Brunswick Stew

This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. See the recipe for Brunswick Stew »

Cheesy Corn Casserole

This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.

Cucumber Salad

This crunchy salad is a cool complement to smoked meat.

Creamy Potato Salad with Red Onion

This cool, creamy, classic potato salad is spiked with pickle relish and red onion.

Tennessee-Style Mustard Coleslaw

Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.

Watermelon Rind Pickles

Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.

Bourbon Barbecue Sauce

Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. See the recipe for Bourbon Barbecue Sauce »

Carolina Gold Sauce

This mustard-based sauce tastes great with chicken and pork. See the recipe for Carolina Gold Sauce »

Coffee Barbecue Sauce

New York chef David Burke adds smokiness to his sauce with coffee beans.

Dr. Pepper Barbecue Sauce

Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country. See the recipe for Dr. Pepper Barbecue Sauce »