Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. “With gas, you press a button and it starts. Gas has no ...

Chuds BBQ Get ready for a wild twist on a Mediterranean classic—we’re making Lamb Gyros on the smoker, Chuds BBQ style! This cook takes everything you love about traditional gyros—tender, flavorful ...

When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

As the Korean palate becomes more adventurous, a whole new meat has become South Korea's next big culinary craze -- lamb. For years, lamb and mutton were considered unpalatable by Koreans -- too ...

Getting your Trinity Audio player ready... Serves 4 Ingredients 2 pounds lamb ribs Spice rub (recipe below) Whiskey barbecue sauce (recipe below) 1/3 cup Dijon-style mustard Directions Rub lamb ribs ...

“We no longer have a strong homegrown barbecue culture in Colorado,” says Adrian Miller, self-proclaimed “soul food scholar” and author of the award-winning Soul Food: The Surprising Story of an ...

Combine beer and sugar in a large saucepan. Heat on medium low and simmer until reduced by half, stirring occasionally. Add barbecue sauce, ginger, lemon juice, cardamom, allspice and bay leaves.