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Food

Recipes from issue #139: BBQ Nation

June 14, 2011

All recipes published in the June/July 2011 special BBQ issue

Lane Cake — This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).Todd Coleman

Fresh Peas With Lettuce and Green Garlic — This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.Todd Coleman

Spicy Yuba Stir-Fry with Edamame — Stir-frying yuba crisps its edges, intensifying its flavor and texture.Todd Coleman

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

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

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.Todd Coleman

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

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

Banana Pudding — Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert.Todd Coleman

Kansas City-Style Spareribs with Barbecue Sauce — At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.Todd Coleman

Smokestack's Chicken Wings — These crisp-charred chicken wings are bathed in a spiced butter sauce.Todd Coleman

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

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 »Todd Coleman

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 »Todd Coleman

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 »Beth Rooney

Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib and a spicy-sweet complementary sauce (which we like to make with homemade peach preserves).Todd Coleman

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.Todd Coleman

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.Todd Coleman

Bacon-Wrapped Smoked Trout with Tarragon — This trout dish turns smoky and succulent in a stove-top smoker.Todd Coleman

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 »Todd Coleman

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.Todd Coleman

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 »Todd Coleman

The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. See the recipe for Barbecued Beef Brisket »O. Rufus Lovett

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

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) »Penny de los Santos

Lexington Pulled Pork — In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.Todd Coleman

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

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

Barbecued Baked Beans — These classic baked beans are a barbecue side-dish staple.Todd Coleman

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

Cheesy Corn Casserole — This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.Todd Coleman

Cucumber Salad — This crunchy salad is a cool complement to smoked meat.Todd Coleman

Creamy Potato Salad with Red Onion — This cool, creamy, classic potato salad is spiked with pickle relish and red onion.Helen Rosner

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

Watermelon Rind Pickles — Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.Todd Coleman

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

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

Coffee Barbecue Sauce — New York chef David Burke adds smokiness to his sauce with coffee beans.Todd Coleman

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 »Todd Coleman

In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. See the recipe for Eastern North Carolina Sauce »Todd Coleman

This spicy blend of ketchup and mustard pairs well with smoked meats. See the recipe for Georgia Barbecue Sauce »Todd Coleman

In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. See the recipe for Kentucky Dip »Todd Coleman

In Memphis, you can order your ribs "wet," slathered with this sweet, sticky sauce. See the recipe for Memphis-Style Wet Sauce »Todd Coleman

Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.Todd Coleman

This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them. See the recipe for Texas Mopping Sauce »Todd Coleman

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