Tailgating

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...

About the Food in The Hermit of Chappaquiddick

These food gifts were edible declarations of friendship—a statement, by the way, that their authors would have denied vehemently. They were made by two...

Skirt Steak with 3 Chimichurris

The Spanish name says it all. Fajita, literally “girdle.” This robust steak from the underbelly of the steer (we call it skirt steak) has everything...

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