Sam Edwards Tells Us How Virginia Peanuts Are Key To His Legendary Ham
If you're a prosciutto snob or smuggle Ibèrico in your checked bag, domestic country ham is the next haute thing to add to the charcuterie board. Sam Edwards is a 3rd-generation Virginia country ham...
View Article15 Ways To Eat Bacon On A Weekend Morning
Sure, you could fry up bacon and eggs like you do all the time. But what will you have learned by the time you're done, other than bacon and eggs are, as you suspected, delicious and satisfying? We've...
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New York Barbecue Is Coming To Los Angeles
Texas brisket-style thick-cut pastrami at Mendocino Farms. Here's another sign of the growing respect for New York City within the national barbecue scene. Mendocino Farms, Southern California’s...
View ArticleSmoked Meats King Bob Nueske, Behind The ‘Beluga Of Bacon,’ Has Passed Away
Robert “Bob” Nueske has passed away in Chicago at age 67. Nueske was the son of company founder R.C. Nueske and President of the eponymous Nueske’s Applewood Smoked Meats in Wittenberg, Wisconsin....
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East Tennessee Bacon God Allan Benton Will Not Be Stopped
Nashville-based writer Chris Chamberlain profiles chefs and restaurants with particular talents for classic and reinvented Southern dishes. Now, he’s taking his investigations another link up the food...
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If You’re Smoking Barbecue At Home, Wood Is The Essential Ingredient
With barbecue, wood is like a seasoning; every type imparts a different flavor to the meat. Joe Carroll effectively jump-started the barbecue boom in Brooklyn with the opening of his Williamsburg...
View ArticleHere’s The Truth Behind The Most Common Barbecue Myths
Barbecue season is officially here! With Memorial Day weekend come and gone, the warm weather has finally kicked in, and backyard grills are being fired up everywhere. But while barbecue may be a gift...
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How To Use An Indoor Smoker (Plus, A Salmon Recipe!)
(Photos: Paul Harrison) Related Articles Is Smoke The New Salt? Tested: Just How Smart Is The Bradley Smart Smoker? Pitmaster Elliott Moss Defies Regional BBQ Traditions In A Divided North Carolina...
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Is Smoke The New Salt?
Cherry-smoked strip steak is one of 100 recipes in Steven Raichlen’s book Project Smoke. (Photo: Matthew Benson.) When chef Victor Albisu was invited to cook at the esteemed James Beard House in New...
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San Francisco’s Wise Sons Deli Uses Every Part Of The Pastrami
Wise Sons Deli in San Francisco’s Mission District doesn’t let a single ounce of their wood-smoked pastrami go unconsumed. It’s as if they were inspired by their grandmothers’ kitchen habits, which...
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Tested: Traeger’s Timberline Wood-Burning Grill
Traeger is no stranger to barbecue. The venerable cookware brand has been crafting outdoor grills for over 30 years. Beloved by aficionados and professionals alike, Traeger’s wood-burning grills are a...
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How To Smoke Brisket Indoors
Tender, smoky brisket can be achieved all year round, indoors and without a smoker! What kind of barbecue sorcery are we using to make this possible? Liquid smoke, Prague Powder No. 1 and a sous vide...
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