How to rest a pork shoulder, a beef brisket or rack of ribs to keep it moist hours after it comes off the pit? Restaurants now use warming units.
Mike Mills' chicken wings have been named the best in the country. His new book with daughter Amy Mills shares the gospel of barbecue with home cooks.
We asked three chefs for their suggestions for dishes that will stand out from all the beans and burgers and slaw and dips sure to be on the table.
This pulled pork gets its barbecue flavor from a simple dry rub. Throw it in the crockpot in the morning and eight hours later you’ll have a delicious meal.
A program in Boston is whetting kids’ appetites for local produce by taking them on a tour of the food system, from seed to market to plate.
Spike Carlsen says building is a lot like cooking. His Flowerpot Smoker combines the two into one ingenious outdoor gadget.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
Anthropologist Catherine Tucker brings us the perspective of coffee growers. S.K. Quigley roasts the beans. Daniel Orr uses coffee in a barbecue sauce.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.
Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.
Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.