HEY FOOD BLOGGERS! Don't miss our gigantic post detailing everything we've learned so far about food blogging. Click here.

Recipe Box   |   Shopping List

barbecue

Thumbnail image for Today’s Sandwich: Big Barbecue Burgers (Homemade)

Today’s Sandwich: Big Barbecue Burgers (Homemade)

by Malcolm Bedell February 15, 2013

Today’s sandwich is the “Big Barbecue Burger.” It combines a 1/3 pound hamburger patty, cheddar cheese, barbecue sauce, French fried onions, and avocado on a griddled roll. Notes: I’m not normally one for barbecue sauce, in either its real or imitation forms. Oh, sure; I’ll dump quarts of ketchup on my macaroni and cheese, or [...]

1 comment Read the full article →
Thumbnail image for How to Make Smoked Beef Brisket

How to Make Smoked Beef Brisket

by Malcolm Bedell July 11, 2012

To put it into the simplest possible terms: Smoking beef brisket is nothing like making pulled pork. Making pulled pork is a perfect first project for the amateur slow-and-low outdoor chef; it’s incredibly forgiving, can be cooked at almost any speed and at any temperature, and it will turn out well. Not so with beef [...]

8 comments Read the full article →
Thumbnail image for “Whole Hog Sunday” at Beale Street Barbecue in Bath: A Photostory

“Whole Hog Sunday” at Beale Street Barbecue in Bath: A Photostory

by Malcolm Bedell March 13, 2012

The second Sunday of March. Wherein in the course of one sitting, we eat: Hush puppies. Spicy ham and pineapple skewers. Bacon, pickled watermelon rind, and pork liver skewers. House dill and sweet pickles. Pickled beets. Pickled peppers. Pork liver pate. Maple meat sticks. Tasso. Candied pecans. Taleggio. Old Quebec vintage cheddar. Fresh pork sausages. [...]

14 comments Read the full article →
Thumbnail image for Buck’s Naked BBQ

Buck’s Naked BBQ

by Malcolm Bedell November 8, 2011

One of the first things that’s immediately impressive about Buck’s Naked BBQ is the scope of the menu. No matter what your barbecue preference, from the sticky-sweet Kansas City style, to the mustardy, vinegary shores of South Carolina, Buck’s tries to ensure that if you’ve ever enjoyed barbecue, anywhere, you’ll find something to like on [...]

19 comments Read the full article →
Thumbnail image for How to Make Pulled Pork

How to Make Pulled Pork

by Malcolm Bedell August 22, 2011

Classic pulled pork is a perfect place to begin experimenting with a new meat smoking hobby: it’s an inexpensive cut (often under two dollars a pound), a sure-fire crowd-pleaser that leaves everyone fat and happy, and has a lot of room for error in the cooking process. It’s hard to make a mistake with a [...]

12 comments Read the full article →
Thumbnail image for New Mexico-Style Poblano Chile Barbecue Burger

New Mexico-Style Poblano Chile Barbecue Burger

by Malcolm Bedell July 21, 2011

I‘ve always wondered about the New Mexico phenomenon known as the “green chile cheeseburger.” In the original version, New Mexican Hatch green chiles are fire roasted and then roughly chopped into a kind of wet mash, put on top of the burger, and then covered in cheese to hold everything together. It’s the kind of [...]

8 comments Read the full article →
Thumbnail image for The SoPo

The SoPo

by Malcolm Bedell May 11, 2011

We have a few strategies we employ, on days after we’ve had a big night out, having one round too many. As soon as we can get our ears to stop ringing and get our brains stuffed back up our nostrils, the healing can begin. Sometimes, it’s a bag of Doritos. Or a bowl of [...]

3 comments Read the full article →
Thumbnail image for Deux Cochon

Deux Cochon

by Malcolm Bedell April 15, 2011

For all of the incredible dining options in Portland, you just don’t hear a ton of news about good barbecue. The Portland Food Coma blog made a mission of driving all over creation to find some good barbecue, ultimately coming up with only some passable options. We’ve even been known to take a trip to [...]

18 comments Read the full article →
Thumbnail image for McDonald’s McRib Sandwich

McDonald’s McRib Sandwich

by Malcolm Bedell December 7, 2010

I got caught up in the hysteria. For most of the last month, the biggest and brightest food nerd blogs have been breathlessly reminding me that the McDonald’s McRib sandwich would be available again, for a limited time, from November 3rd through December 5th. The boneless sandwich with “rib” in its name, introduced in 1981, [...]

6 comments Read the full article →