Recipes from issue #139: BBQ Nation

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

Lane Cake
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
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
Spicy Yuba Stir-Fry with Edamame
Stir-frying yuba crisps its edges, intensifying its flavor and texture.Todd Coleman
Strawberry Pie
Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »Barbara Ries
Strawberry Compote
Strawberry Compote
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »Todd Coleman
Bibimbap
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
Carolina Hush Puppies
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue. See the recipe for Carolina Hush Puppies » Todd Coleman
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.Todd Coleman
Banana Pudding
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
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
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
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 »Todd Coleman
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 »Todd Coleman
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 »Beth Rooney
Smoked Prime Rib with Peach-Chipotle Sauce
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
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
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
Bacon-Wrapped Smoked Trout with Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.Todd Coleman
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 »Todd Coleman
Memphis-Style Dry Ribs
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
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 »Todd Coleman
Barbecued Beef Brisket
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
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process. See the recipe for Barbecued Pork Loin »O. Rufus Lovett
Barbacoa (Chile-Rubbed Smoked Lamb)
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
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.Todd Coleman
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 »O. Rufus Lovett
Barbecue Spaghetti
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
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.Todd Coleman
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 » Todd Coleman
Cheesy Corn Casserole
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.Todd Coleman
Cucumber Salad
Cucumber Salad
This crunchy salad is a cool complement to smoked meat.Todd Coleman
Creamy Potato Salad with Red Onion
Creamy Potato Salad with Red Onion
This cool, creamy, classic potato salad is spiked with pickle relish and red onion.Helen Rosner
Tennessee-Style Mustard Coleslaw
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.Todd Coleman
Watermelon Rind Pickles
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.Todd Coleman
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 »Todd Coleman
Carolina Gold Sauce
This mustard-based sauce tastes great with chicken and pork. See the recipe for Carolina Gold Sauce »Todd Coleman
Coffee Barbecue Sauce
Coffee Barbecue Sauce
New York chef David Burke adds smokiness to his sauce with coffee beans.Todd Coleman
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 »Todd Coleman
Eastern North Carolina Sauce
In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. See the recipe for Eastern North Carolina Sauce »Todd Coleman
Georgia Barbecue Sauce
This spicy blend of ketchup and mustard pairs well with smoked meats. See the recipe for Georgia Barbecue Sauce »Todd Coleman
Kentucky Dip
In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. See the recipe for Kentucky Dip »Todd Coleman
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 »Todd Coleman
Peanut Butter Pie
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.Todd Coleman
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 »Todd Coleman