Big Barbecue Burgers (Homemade)

Big Barbecue Burgers

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… 

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How to Make Smoked Beef Brisket

How to Make Smoked Brisket

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… 

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

Whole Hog Sunday at Beale Street Barbecue

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…. 

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Buck’s Naked BBQ

bucks-naked-bbq

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… 

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How to Make Pulled Pork

pulled-pork-with-north-carolina-sauce

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… 

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New Mexico-Style Poblano Chile Barbecue Burger

new-mexico-green-chile-cheeseburger

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… 

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The SoPo

the-sopo

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… 

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Deux Cochon

Deux Cochon

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… 

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