By Nicole Hvidsten From Star Tribune Grilling can and should be a year-round endeavor. But summer seems to be when we up the ante, becoming self-proclaimed barbecue masters seemingly overnight. We get saucy with new marinades and rubs, boost burgers by experimenting with different meats and accompaniments, and work in our farmers market finds, putting…
Grilled Steak Kebabs With Spicy Cilantro Sauce
By Gretchen McKay From Pittsburgh Post-Gazette For this meat lover, there may be no better summer dinner than a fat and juicy ribeye steak cooked to perfection over a bed of hot coals. But boy, is that a splurge in these days of high inflation, especially when you’re also cooking for others. The economical stand-in…
Chicago’s Favorite Barbecue Sauce Titan Makes It Into Hall of Fame
By Nick Kindelsperger From Chicago Tribune Another Illinois barbecue legend has been inducted into The American Royal Association’s Barbecue Hall of Fame. While Dave Raymond might not be immediately recognizable to most people, you’ll likely know his nickname: Sweet Baby Ray. The sauce company he helped found in 1986 is one of the most popular…
Tustin Restaurant Uses Robot Waiters, One of First in California
February 14, 2023
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A Korean barbecue restaurant in Tustin, California, unveiled its new robot waiters earlier this month—now one of the first in the state to do so, according to its owner. The restaurant, called I Can Barbecue Korean Grill, has three such robots serving customers in a process grill, which “greatly improves” customer service, co-owner Esat Karaaslan…
Luxury Grilling Accessories: Perfecting the Art of Cooking With Fire
Legend has it that cavemen discovered the joy of grilled meat by accident. Ever since, we’ve been searching for tools to help perfect the craft, such as this collection. Timed to Perfection Signals BBQ Alarm Thermometer $239 at Thermoworks.com (Courtesy of retailer) The most important part of grilling is avoiding under- or overcooked meat, making…
Cowboy Cooking: Adrian Davila Serves Up South Texas Barbecue, Vaquero-Style
Since 1959, San Antonio-area barbecue joint Davila’s BBQ has served loyal fans a distinctive, Latino variety of the Lone Star State’s favorite food, honoring the Mexican heritage of both barbecue and cattle farming—lending a deeper layer of tradition to those two icons of Texas culture. For instance, Adrian Davila, who has succeeded his father Edward…
Keeping the Fire Alive: Pitmaster Pat Martin Is Building a Whole-Hog Barbecue Empire
Pat Martin is one of a rare breed: an open-pit barbecue master who uses whole hogs, a West Tennessee tradition that requires a 24-hour cooking time at 200 degrees Fahrenheit—as well as hours of prep. “The French have their cheese; we as Americans have our barbecue. You drive 50 miles and it changes,” Martin said….
Slow and Steady: Rodney Scott on Going Whole Hog
The first step of cooking a whole hog, says Rodney Scott, “is to get you some patience. Because you’re gonna need it.” Scott would know. The James Beard Award-winning pitmaster, owner of Rodney Scott’s BBQ in Charleston, Birmingham, and Atlanta, has been perfecting the art of whole-hog barbecue for nearly four decades—since he cooked his…
Legendary Lockhart: The Barbecue Capital of Texas
“No forks,” he said. I thought I’d made a reasonable request, but the server at Kreuz Market in Lockhart, Texas, stared me down like a cook in a junior high cafeteria. “Knives and fingers only,” he said. “We’ve been doing it that way for 96 years, and we’re not about to change now.” I exchanged…
What Is Barbecue? A Brief Introduction
Whether you spell it barbecue, barbeque, BBQ, or Bar-B-Q, there’s much to sort out when trying to distill the origins of the term and a universally accepted meaning for it, let alone a recipe. But leaving aside the Australians’ term for the grill (a couple of shrimp on the barbie?), and the definition as a…
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