BBQ Recipes
November 23, 2023
Running Out of Ideas for Leftover Smoked Turkey? Make These Enchiladas.
Clean out your fridge with the flavors of New Mexico. Red chile sauce and plentiful cheese can cover just about anything deliciously.
BBQ Recipes
How to be the best backyard pitmaster you can be
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BBQ Recipes
November 6, 2023
Three Ways to Use Leftover Barbecue: Tailgate Edition
Being overwhelmed with smoked meat is a good problem to have. Here are some tips for turning all that ‘cue (and sides!) into tasty meals all week long.
Recipes
February 17, 2023
Butterflied Bimini Chicken Drumsticks
When wings get too expensive at the grocery store, use a cheaper cut of chicken to get an even more flavorful effect for your next party.
Recipes
June 21, 2022
Recipe: Banana Pudding
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
Recipes
August 19, 2021
Smoked Cabbage Steaks
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
BBQ Recipes
January 26, 2021
Fort Worth Pitmasters Have Perfected Smoked Chicken Salad
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Recipes
January 22, 2021
Confit Smoked Chicken Thighs
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Recipes
October 30, 2020
Truth Barbeque’s Triple Chocolate Cake
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
Recipes
September 25, 2020
Smoked Turkey Legs
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
BBQ
September 16, 2020
Recipe: Smoked Lamb Shoulder
A simple recipe is all it takes when you use Texas pasture-raised lamb.
Recipes
August 31, 2020
Bone-in Pork Loin
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
Recipes
May 28, 2020
Smoked Mac and Cheese
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
BBQ Recipes
May 16, 2020
How I Made Smoked Skirt Steak Fajitas, Three Ways
For my experiment, I used a beer marinade from Valentina's, a kalbi-style marinade from Roy Choi, and a simple rub.
Recipes
May 9, 2020
How to Cook Smoked Tri-Tip
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Recipes
March 10, 2020
Sous Vide Pork Steak
How to turn pork slices into a juicy steak without leaving your kitchen.
BBQ Recipes
August 24, 2018
How to Smoke Brisket on a Weber Grill
The secret lies in an old barbecue trick.
BBQ Recipes
February 14, 2018
My Quest to Conjure Up Devil Sauce
Using history as a guide—especially Frank X. Tolbert's priceless Texas reporting—I set out to create the ideal BBQ complement.
BBQ Recipes
December 20, 2017
The Best Wurst Christmas Tree Ever
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
Recipes
December 14, 2017
Barbecue and Chili Come Together in an Easy Recipe
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
BBQ Recipes
August 10, 2017
Barbecue on Acid
Lay off the sugar.
BBQ Recipes
August 10, 2017
Recipe: Thin Barbecue Sauce
This sauce is for smoked meats—not chicken fingers or French fries.
Recipes
August 10, 2017
Thin Barbecue Sauce
This sauce is for smoked meats—not chicken fingers or French fries.
BBQ Recipes
June 13, 2017
Recipe: Bacon-Wrapped Bacon
Decadent? Sure. Delicious? Absolutely.
BBQ Recipes
January 3, 2017
BBQ Anatomy 101: Smoked Spinalis
The best cut of beef your butcher won't sell.
BBQ Recipes
December 19, 2016
Pressure Cooker Pinto Beans
From dry to done in 90 minutes.
BBQ Recipes
December 15, 2016
Cracking Gooseneck
Leaning on the Texas crutch.
BBQ Recipes
November 25, 2016
Beef Shorter Ribs
Smoking on a backyard grill.
BBQ Recipes
July 6, 2016
Beef Belly Bacon
The wonders of beef fat.
BBQ Recipes
June 13, 2016
Raise Your Steak Game
If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple.What is a reverse sear? The name sounds a little odd,
BBQ Recipes
June 1, 2016
Toasted Sugar Ribs
Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn
BBQ Recipes
May 16, 2016
Tootsie Tomanetz’s Pork Steak
Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the
BBQ Recipes
April 4, 2016
Have a (Beef) Heart
I grew up with an aversion to beef offal. My mother would basically force-feed us beef liver, and I couldn’t stand the stuff. I still can’t, but when I asked a rep from 44 Farms about cuts they had a hard time selling, beef heart was near the top
BBQ Recipes
March 28, 2016
The Rib Sandwich
Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas
BBQ Recipes
February 29, 2016
A Glossary of Casings
Smoked sausage is a pillar of Texas barbecue. We talk a lot about the staggering sausage varieties—pork, beef, fine-grind, coarse-grind, hot guts, jalapeno-cheese, macaroni and cheese—but what’s discussed less frequently is what we stuff those fillings into: the casings.Last week I went on a barbecue tour with Greg Mueller of
BBQ Recipes
January 12, 2016
Puffy Pork Belly
Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly.I’ve written before about how much I love the crispy pig skin that gets chopped into the barbecue at Skylight
BBQ Recipes
January 5, 2016
Sausage Making, Freedmen’s Style
When a process is notoriously complicated and unpleasant, people tend to trot out a time-worn idiom: you don’t want to know how the sausage gets made. While the saying is especially useful when it comes to any political bureaucratic dealing, it’s a bit derogatory and it slightly diminishes the art of the craft,
BBQ Recipes
December 23, 2015
Prime Rib Primer
Over the last few days, I’ve shared recipes for a from-scratch ham, a smoked fried turkey, and a smoked pork crown roast. Now for the mother of all holiday meal centerpieces: the prime rib.Aside from beef tenderloin, prime rib is usually the most expensive
BBQ Recipes
December 23, 2015
Ugly Pork Crown Roast
Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of commodity hog isn’t much to look at, so butchers dress it up by making
BBQ Recipes
December 22, 2015
Smoked Fried Turkey
I’m of the opinion that most foods can be improved when they’re smoked, and one of my favorite dishes that proves this proclaimed axiom is smoked turkey. We’ve got plenty of great options in Texas, all of which likely beat the oven-roasted turkey that your family overcooked at Thanksgiving. But when it
BBQ Recipes
December 21, 2015
Christmas Ham, Part II
Do you have a ham brining in the refrigerator? No? Then go back to step one here. (Don’t worry. If you missed step one, there’s still time for a New Year’s ham.) For everyone whose ham is about to complete its salt-water bath, here’s what to do next.After
BBQ Recipes
December 16, 2015
Make a Christmas Ham
Yes, really. Make a ham. From scratch. Don’t just reheat one from the grocery store like you did for Easter. You still have the time to get it on if you start now. After a seven- or eight-day brine, you can have one you can call your own on your
BBQ Recipes
November 20, 2015
Cracking the Cracklin’ Code
Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was