All recipes published in the June/July 2011 special BBQ issue
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.
At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy 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
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 »
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.
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.
Cheesy Corn Casserole
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.
Peanut Butter Pie
Peanut butter and confectioners’ sugar form a crumbly base for this pudding pie.