chefs + restaurants

Eight Great Barbecue Joints in New Jersey

As surprising as it seems, the Garden State is full of excellent, real-deal barbecue spots.
travel + culture

North Carolina’s Pig Heaven

Barbecue in this state means pork and nothing but pork—and that’s a good thing.

Steaking a Claim to the Best BBQ

A cameo in the movie Sideways may have made the Hitching Post II a household name, but the real star here is the sirloin.
October 2008

Still Saucy After All These Years

These 11 joints were already on the map when Gourmet debuted in 1941—and they’re still worth a detour today.
October 2008
food + cooking

Robata Grilling: Simple but Sublime

Lessons from a fourth-generation chef on this ancient Japanese technique.


This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.
June 2008

‘Leaping Frog’ Chicken: A Little Flattening Goes A Long Way

Get the most out of chicken by opening it up and flattening it on the grill. It cooks quickly and stays moist and juicy.
June 2009

Texas Barbecue: The Missing Link

Although Texas is best known for brisket, it turns out equally succulent smoked sausages. Here’s an inside look at the state’s most beloved barbecue pits.
June 2008

Under the Dome

With a modest 20th-century invention, a few handfuls of charcoal, and some simple guidelines, every backyard cook can create a luscious, smoke-tinged feast for a crowd.
June 2008

'Cue the Smoke

Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin.
June 2008
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