Virtually every recipe cooked on the grill calls for salt and pepper. In a perfect world, you’d dose the salt and grind the pepper fresh ...

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and...

This aromatic concoction is, undoubtedly, the world’s most popular baste for barbecue. During my travels on the world’s barbecue trail, I...

October 30, 1964, may not be a red-letter day in history. No rocket ship blasted off for the moon, no landmark presidential speech was ma...

Ask most Americans to describe the perfect barbecue sauce and they’ll evoke a thick, sweet, red, ketchup-based sauce with a zing of vineg...

John Willingham is a legend on the American barbecue circuit: He’s a winner of dozens of grand championships, at the Memphis in May, Kans...

The thing I love best about barbecue (besides good eating) is its powers of goodwill and friendship. When I was on book tour in St. Louis...

Here’s the grand-daddy of all barbecue rubs, but don’t let its simplicity fool you. There’s a heap of flavor in this simple rub—the sweet...

This fresh, lively salsa is Mexican cuisine at its best. Make it with the sort of produce a Mexican would useshockingly red, ripe tomato...

It’s a short jump from everyday guacamole to this unusual avocado salsa, but the leap is definitely worth taking. This creamy salsa—pique...