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Content about Barbecue

Rules for success, including porchetta
Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle. We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style. To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silence. The day all the...
No offense, but you're probably doing it wrong
There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them...
With a lot of help from Takashi's Noodles.
One sip of real ramen is enough. That’s all I needed to permanently erase all those memories of those pathetic packaged noodles, which I greedily warmed up in the microwave during college. One sip. Done. It was also enough to make me question whether there was a better soup on the planet. Fragrant, rich, and soothing, it has no parallel in the Midwest cuisine I grew up on, and while other marvelous brothy soups my attract my attention...
How to make chopped (not pulled) pork
Just add sauce... Does anyone have the recipe for Allen and Son's barbecue sauce, because I'll lay down a sizable chunk of change to get my hands on it. It's one my favorite barbecue restaurants in the country, and it's almost all down to that tangy, vineger based sauce. It doesn't coat the meat like a thick Kansas City-style sauce, but seems to disappear into the meat, making each bite acidic, spicy, and addictive....
The kiwi could change everything
The kiwi that could change everything I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking. So here's what we know about Korean-style...
Or, the best carne asada tacos we've ever had
As far as I know there are only two kinds of ways to make carne asada. The first method is to take thinly sliced flank or skirt steak, sear it over mad charcoal fire, chop it up, and then stuff it into warm corn tortillas. It's almost always great. The second method is the kind that most taquerias use, which is to scoop some bits of raw steak, plop it on a grill, and sauté until it is cooked. This one is almost always bad. The...
What to pair with North Carolina-style barbecue.
The crisp bite of coleslaw, the crunchy crust of freshly fried hushpuppies, and the porky punch of black eyed peas: I realized after a mad dash through the barbecue trail in North Carolina that these were not just side dishes, but essentials. Without them my meals would have fallen apart, lost in meat gluttony. They helped achieve a barbecue balance, where everything complimented and heightened the taste of each other. I couldn't...
My first trip through North Carolina.
After the fifth barbecue stop in North Carolina my brother-in-law and I were delirious. We stumbled out of the door of the last joint, nearly tripping over ourselves like a couple of drunk freshman.  I called my wife but when I attempted to speak the right words wouldn’t come out.  Sure my belly was full of pork, but it was something about the addition of coleslaw, hush puppies, and glass upon glass of sweet tea to the...
June 3, 2009
The spiciest way to grill your chicken.
My first bite of jerk chicken, fresh from two hours of mingling with smoke, was everything I wanted it to be.  The rub of allspice berries and black peppercorns mixed with fresh ginger and thyme and created this incredible aroma --one that I couldn't help but adore.  I was completely happy and content until quickly, and without much warning, the spice hit.  A double dose of habanero cut through all of that complexity,...
May 27, 2009
Nick's tour of the South's barbecue capital.
Memphis has insanely good ribs, some so mouthwatering and juicy that they make most of the barbecue I've ever eaten fall of their bones in shame.  The rub is better, the smoke more lingering, and the sauce more lip-smacklingly suited to the cause.  What cause?  Sublime barbecue.  I wanted to see how good it could be.  Which isn't to say that everything went perfectly or that every bite left me in awe. ...
How to make Grand World Champion ribs.
I returned home from a weekend in Ohio to to find that a fire had struck Honey 1 Barbecue.  The building was still intact, but the smoking aquarium where they cook all their meat had been destroyed.  According to owner, it might take a few months to get back in order if smoker is salvageable and the insurance company gives up the money quickly.  It could take much longer.  I found the news hard to take.  It's...
March 12, 2009
Korean barbecue solves the challenges of cooking short ribs.
Short ribs and I don't have a good history. The first time I tried to make these with Blake we ended up with a collection of tough, greasy, hunks of impenetrable meat. The second time I solved the toughness factor by cooking them for ages, but forgot about the fat.  Even after stashing the pot of short ribs in the fridge for a day so I could easily skim some off, I still felt like I had dunked the meat in fryer grease. That's...
The German way with round.
Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions.  However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving.  A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (...
September 8, 2008
When I spent a week with Nick in Chicago, we had grand plans for every single meal - especially the ones we cooked in his kitchen.  Nick's already covered the fatty, home-ground burger and our foray into making red enchilada sauce, our two major kitchen experiments.  But I also know that Chicago is a great eating town.  I grew up in the area, but my knowledge of Chicago food is shameful.  Unfortunately, I didn't slip out of...
Make pulled pork at home.
Apple City Barbecue Pulled Pork Sandwiches Day 1 1 pork butt (4-6 pounds), preferably with the bone-in Prick the pork butt all over with a fork.  Magic Dust: AKA the Rub 1/2 cup paprika 1/2 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne Mix...
How to smoke pork belly at home.
First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it, along with a lot of precious fat directly underneath.  My bacon didn't have nearly enough fat on it to fry up, so instead cooking up beautifully in a pan, it burned.  My local butcher wouldn't sell me a piece with the skin on unless I bought 10 pounds, a fact I still find ridiculous.  A commenter pointed out...
Last weekend, some of Elin’s friends that she met while getting her master’s degree in England came for a visit.  Max and Chris are both from South Africa.  They spent a long weekend with us and we did our best to show them our way of life in New York—playing the good hosts.  Often, guests find New York overwhelming, or they find the idea of it overwhelming.  “Where do I start?” they ask....
There is "no doubt early man cooked his meats using dry heat," claims Madeleine Kamman, author of the esteemed Making of a Cook and a very friendly-looking lady who I sometimes wish was my grandmother.  She speculates that he might have discovered this gastronomic feat in the instance of two different accidents, producing two enduring ways of cooking meat.  The first, a discovery of whole animals while foraging for food...
(Hey Everyone!  Check out an updated version of pulled pork and a recent trip down to North Carolina in search of the real thing.) My bike careens to the left until I start to feel the rush of a truck.  I cut back right, trying to make up for my error--I guess this is a line I’m crossing--but for some reason I can’t ride straight. I blame the night before.  Sure, the asphalt of Van Brunt St. does not exactly run level...
Tackling the art of braising
When I got to the grocery store I had no idea what short ribs look like, so I simply asked for 2 pounds of them, and that amounted to 4 short ribs.  Thankfully the butcher didn't look at me funny or say "They're right in front of you, bub" (which they were).  They were only about 6 dollars a pound, amounting to 12 dollars of meat feeding four people.  This was looking good. It was time to learn how to braise....