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BBQ|
May 15, 2013

The Barbecue Editor Disputes a Tar Heel

The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through

BBQ|
May 15, 2013

Consider the Pit

THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use an above-ground fire, but the method is essentially unchanged. It works well for

BBQ|
May 15, 2013

Who Does BBQ Better? Kansas City or Texas?

CALVIN TRILLIN: I’m pretty ecumenical. I like Texas barbecue and I like North Carolina barbecue. But there’s more to barbecue than the barbecue. I started going to Arthur Bryant’s, in Kansas City, at the beginning of the time when the oldest person or the most daring person among my friends

BBQ|
March 20, 2013

NYC Food Critic Moonlights as Satirical Publicist

Robert Sietsema, the Village Voice‘s food critic, is a cheerleader. Back in January he, along with nearly every other New York food writer, wrote a piece rah-rah’ing the New York barbecue scene. Maybe penning a promotional article about local barbecue is required for admission to the New York BBQ

BBQ|
April 1, 2011

Smoked Brisket

THE DISHWhy do we love brisket above all other barbecued meats? Is it because of its resonant beefy flavor, its exterior as shiny as black patent leather, its rivulets of fat moistening every mouthful and staining the eater’s shirt? Yes. The very nature of brisket is to be delicious.

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