This is our main all-purpose rub; good on ribs, brisket, chicken, and more.

This blend dances on your taste buds. Pair it with pork ribs or shoulder, or use it with shrimp or a meaty fish, such as snapper or redfish.

This feisty mixture adds a kick to shrimp and chicken.

This Kentucky-inspired recipe is our personal favorite for “wet” spareribs. They’re finished at the end with a mellow glaze that also ser...

This is substantially different but equally luscious approach to barbecued ham.

Shoulder chops start out a little tougher and fattier than their center-cut couaine, but many pork fans prefer their richer flavor and ch...

Don’t bring this up in Fort Worth, but there are some non-Texan styles of brisket cookery that yield very good results. This version blen...

This veal sirloin roast stuffed full of sweet and savory treats makes a splendid special-occasion dish. The idea though not the recipe, c...

A revived interest in sausage in recent years has led to an explosion of new varieties, many leaner than the old favorites. We find Bruce...

When we wrote Smoke & Spice originally, we considered including this triumph of Chinese cooking, but ultimately concluded that it wou...

Our friend Tom helped define Pacific Northwest cuisine, which draws heartily on influences from around the Pacific Rim. He does amazing t...

Most Americans fry their catfish. This will quickly disabuse you of that approach.

In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures. Start with the smaller amount ...

We’ve seen these peppery oysters bring jubilation to the most jaded of palates. Crack the peppercorns with a mortar and pestle or use coa...

Tipsy from tequila, these potatoes enhance any southwest barbecue spread.

This, two-step preparation yields exceptionally tender artichokes. You can do the smoking several days in advance of the steaming and ser...

These summer beauties brighten even a sunny day.

Our favorite freshwater fish for smoking, trout struts its stuff in this simple salad, enlivened by a tangy horseradish vinaigrette and c...

Tired of sneaking into supermarkets to buy that ersatz version of bacon-horseradish dip with fake bacon, pseudo sour cream, and enough pr...

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. L...

You could probably brush this Chinese-inspired sauce on a piece of lumber and we would like it. It goes even better with pork and chicken.

Potato salad is a surefire way to a womans heart. Men and kids like it, too.

Hard to find at a local grocery outside the South, these morsels will make you a believer if you try them once. Juts save the rind from t...

Any chocolate fan will love this easy, homey take on s'mores, the classic campfire treat. If we’re barbecuing with our pit; we warm these...

This one is bound to keep your guests smiling to the end

The only dessert offered in many Bar-B-Q joints is candy from a rack near the door. Here’s a way to go that Mounds bar one better—in a cl...