All recipes published in the June/July 2011 special BBQ issue
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
In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »
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 »
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
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.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Sopa de Garbanzo (Chickpea Soup) This soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers. See the recipe for Sopa de Garbanzo (Chickpea Soup) » Penny de los Santos
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
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
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.
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 »
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 »
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 »
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 »
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
This crunchy salad is a cool complement to smoked meat.
This cool, creamy, classic potato salad is spiked with pickle relish and red onion.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
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 »
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 »
Eastern North Carolina Sauce
In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. See the recipe for Eastern North Carolina Sauce »
Georgia Barbecue Sauce
This spicy blend of ketchup and mustard pairs well with smoked meats. See the recipe for Georgia Barbecue Sauce »
Kentucky Dip
In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. See the recipe for Kentucky Dip »
Memphis-Style Wet Sauce
In Memphis, you can order your ribs “wet,” slathered with this sweet, sticky sauce. See the recipe for Memphis-Style Wet Sauce »
Peanut butter and confectioners’ sugar form a crumbly base for this pudding pie.
Texas Mopping Sauce
This spicy sauce is “mopped” onto ribs as they smoke to moisten and flavor them. See the recipe for Texas Mopping Sauce »
