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

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

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

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

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

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

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