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'contemplating the nexus between meat and mortality in a post-BBQ frenzy

Food And Loathing In Charleston: Cook It Raw comes to Charleston, including the world's best hog roast
posted by the man of twists and turns on Feb 19, 2014 - 14 comments

Ain't That Texas Cookin': The Pitmaster's Wisdom

"Kreuz Market is the most famous name in the most famous barbecue city in Texas. Founded in 1900, it has for decades been an exemplar of the classic German meat-market style of Texas barbecue and one of the first places mentioned in any list of the state’s best joints. Since 1987, its legendary pits have been watched over by Roy Perez, a Lockhart native who has become perhaps the most recognizable face in Texas barbecue." An interview with pitmaster Roy Perez. [more inside]
posted by MonkeyToes on Dec 31, 2013 - 92 comments

We Have a Barbecue Editor

We Have a Barbecue Editor. Texas Monthly has hired Daniel Vaughn (Full Custom Gospel BBQ) to be its first Barbecue Editor, a unique position in the U.S.
posted by kmz on Mar 25, 2013 - 13 comments

BBQ Sauce Reviews

BBQ Sauce Reviews
posted by Trurl on Apr 6, 2012 - 43 comments

Burn, Baby, Burn... but don't breathe in

Having a barbecue this summer? There are any number of safety initiatives to alert you to the dangers inherent in lighting one, but a lot less gets said about how to avoid exposing yourself to carcinogenic compounds. Help is at hand from the American Cancer Society, Younger Clearer Skin, David A. Fein MD from the Princeton Longevity Center and Boris Johnson [YouTube]. Kinda.
posted by The Ultimate Olympian on Jul 19, 2010 - 22 comments

Babakiueria

"It's a barbecue area." "They call this: Babakiueria!"
posted by Fiasco da Gama on Jun 30, 2010 - 12 comments

Hot Barbeque!

When we reach these, the bleakest and coldest days of winter, my mind inevitably turns towards the warm days of summer and one of America’s favorite pastimes: Barbeque. [more inside]
posted by shiu mai baby on Feb 17, 2010 - 74 comments

Are You Hungry?

Doing research for a BBQ restaurant website, I ran across these. The names alone kinda' make me salivate... There's Famous Dave's (my vote for best website), Bubba Lou's, Bodean's (BBQ in London?), Armadillo Willy's, BJ's, Big Joe's, Dallas BBQ (in NYC, go figure), Dickey's, McClard's (going with the pig theme...), Stubb's, Texas Pride... it's pretty much a never-ending, mouth-watering list. And it turns out to be torturous, because I'm in the Yucatan and there's no real BBQ for thousands of miles around.
posted by workinggringa on Jan 30, 2009 - 98 comments

All you need to know, really...

The BBQ Song
posted by konolia on Aug 4, 2008 - 46 comments

Cornbread Nation

The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
posted by Miko on Apr 28, 2008 - 15 comments

"There are no remaining body parts"

Houston man kills, then cooks ex-girlfriend on his patio barbecue. Neighbors called authorities when they realized Timothy Wayne Shepard had been acting strange and had spent 48 hours straight barbecuing on two separate grills. Also starring one of Houston's most colorful characters, Quanell X.
posted by Brittanie on Mar 29, 2007 - 53 comments

Scalpel! Suture! Fire Extinguisher!

Just when you thought it was safe to go into the operating room: surgical fires. Virtually all operating room fires ignite on or in the patient. These fires typically result in little damage to equipment, cause considerable injury to patients, and are a complete surprise to the staff.
posted by Wet Spot on Jul 29, 2006 - 31 comments

So you think you can BBQ?

So you think you can BBQ? But could you be a contender? How good is your powerkraut?
posted by biffa on May 16, 2003 - 8 comments

Barbecue And The Best Food You've Never Had

The Best Food You Never Had: Reading Jake Adam York's juicy essay on the art of the barbecue, I was once again sadly reminded I've never had the pleasure of tasting real, Southern U.S. open-pit barbecue. I have no idea whether it's better in Texas, Kansas, Louisiana, Alabama, Kentucky or Georgia; whether pork is better than beef; smoked is tastier than plain... Then I realized there are quite a number of other delicious foods (like fresh abalone sashimi; Alaskan king crab cooked live; a clam-bake on the beach; real wasabi; smoked sablefish; fresh unsalted caviar; an oyster Po'Boy...) I've never tried. It's an interesting gastronomic category: something you've read about and heard about and probably drooled over, that you just know you'd love if only you had a chance to try it! So forgive my curiosity: what's the best food you've never had? [Main link via Arts and Letters Daily]
posted by MiguelCardoso on Feb 12, 2003 - 95 comments

Chips Ahoy!

Everybody Loves Potato Chips! But not everyone is a fan of your nationally available tripe; for the true connoisseur, regional "estate" chips are where it's at. From the delicious, slightly vinegary "Utz Carolina Style Barbecue", to the St. Louis hot sauce flavored "Old Vienna Red Hot Riplets"; from the straightforward pleasures of Tim's Cascade Style Cracked Peppercorn to the more exotic temptations of Route 11's Mama Zuma's Revenge, these "micro-fryeries" will never threaten Frito Lay for America's spare change, but for those lucky enough to travel the U.S., they are a welcome taste of local flavor. The truly tempted can scratch that itch via the miracle of e-commerce, but don't expect them to get to your house in time for the Superbowl. Any other favorites out there to keep an eye out for?
posted by jonson on Jan 25, 2003 - 37 comments

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