BBQ

Make the Season’s Last Tailgate Parties the Best Yet

The 13-week college football season is winding down, meaning you have just a couple of opportunities left to throw a blow-out party in the...

Cooking An A5 Wagyu Brisket from Kagoshima Farms in Japan

Last May I had an extraordinary experience. I had the opportunity to cook an A5 wagyu brisket from from Kagoshima Farms in Japan. Wagyu...

Raichlen’s Greatest Hits

Call it Mission Impossible. Call it the impossible choice. When Up in Smoke editor Nancy Loseke asked me to name my ten favorite recipes...

Perfect Barbecued Chicken

Chicken (sometimes called “yard bird” in grilling and smoking circles) is the dish grill jockeys love and hate. They love it because there’s nothing...

Master Ribs: 6 Steps to Perfect Barbecued Bones

Is there anything more satisfying than barbecuing a rack of perfect pork bones? Tender and succulent, with a rub that enhances the flavor of...

Meet the Brisket Whisperer: Billy Durney

Fulfilling a life-long dream, Billy Durney joined New York’s formidable barbecue brigade in 2013 when he opened Hometown-Bar-B-Que in Sandy Hook. The former security...

Jamaican Jerk Brisket

Excerpted from The Brisket Chronicles by Steven Raichlen (Workman, 2019). Let’s start with the obvious. Jerk brisket isn’t really Jamaican. The local meat of...

Kalamazoo Creates a Kamado

This post is brought to you by Kalamazoo Outdoor Gourmet, which provided advertising support. Hi, everyone,  Nancy Loseke here.  I’m the editor of the...

It’s What’s for Dinner: St. Louis Pork Steaks

Pork shoulder (sometimes called Boston butt) is one of America’s most popular meats for barbecuing—pulled or chopped pork shoulder is in the top three,...

Raise A Glass to Pork “Shooters”

Remember the bacon explosion, aka, the “Tulsa Torpedo?” Or the beer can burger? Every year or two, the blogosphere erupts with some outrageous new...

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