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