Below you'll find a list of all posts that have been categorized as “BBQ, Grilling & Smoking”
By Mike Stines, Ph.B. A New England tradition that can be made in desert country. If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure. If you’re …
By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …
By Sir Edward Tylor Editor’s Note: Here is a solid—if short—attempt to summarize what was known about outdoor cooking around the world in 1878. This is an early example of food history writing that resonates with me because the author is comparing and contrasting cooking styles from around the world. Tylor is actually debunking claims that Americans invented barbecue. Roasting …
Editor’s Note: For some unknown reason, the author did not specify precisely in what part of the Southwest the events were held. The barbecue was an established institution in the Southwest. It had in no other part of the country so many devotees. There was a charm in the name that would at any time call together a large concourse …
Text and Photos by Kristian Kahrs Recipes Pljeskavica Muchkalica “Dragi Bure” Pork Steak in Lambrequin for Two Lost in a fog of barbecue smoke, this skinny Norwegian journalist finally found his way to the biggest barbecue festival in the Balkans. In one week in September, I was exposed to more meat–strange meat–than I have ever seen in my life. …
