Another “Angle” on Barbecue

September 30th, 2012 by adrian

When I think about traditional barbecue as practiced by Native Americans, I picture smaller cuts of meat being smoked on a raised framework over a slow fire, or large chunks of meat wrapped up and cooked in trenches filled with …
More →

Some Thoughts on Barbecue and Love

September 30th, 2012 by adrian

Dearly beloved, we are gathered in this post to celebrate the union of love and barbecue. With the summer wedding season in full swing, love is in the air—and it is increasingly followed by the perfume of burning wood and smoking meat. …
More →

Does a Clambake Count as Barbecue?

September 30th, 2012 by adrian

Trying to define barbecue often sets off a fireworks display that rivals anything you saw on the 4th of July. In the spirit of stoking that fire, I ask, should the New England clambake fit under barbecue’s big tent? Though barbecue …
More →

Bison—Barbecue’s Next Frontier?

September 30th, 2012 by adrian

July is National Bison Month, and bison meat is roaming in from barbe-culture’s fringes to its mainstream. However, barbecue purveyors tend to offer just bison ribs and forsake the rest of the animal. (You may have had a bison burger—they’re pretty …
More →

A Profile in Barbecue: Columbus B. Hill

September 30th, 2012 by adrian

I’ve written about our nation’s wildest barbecue, and in the middle of it all was Columbus B. Hill, the event’s chef de cuisine. Chef Hill’s reputation was sullied by the event, but before that, he was a well-known “barbecue man.” The Greeley (CO) Tribunereported in …
More →

Pork Barrel Politics? Make that Whole Hog

September 30th, 2012 by adrian

There’s been some big food and drink news on the campaign trail of late, from Paul Ryan’s catfish-noodling hobby to President Obama’s home-brewed “White House Honey Ale.” They got me wondering if barbecue had ever taken center stage in a presidential …
More →

The Lowdown on Barbecue Down Under

September 30th, 2012 by adrian

I first heard of Australian barbecue in the 1980s, when actor Paul Hogan (of Crocodile Dundee fame) promised me through the TV that he’d “Put an extra shrimp on the barbie” for me, if only I visited the Land Down Under. I …
More →

Going Whole…Cow (or Pig, or Lamb) at an Argentine Asado

September 30th, 2012 by adrian

When I visited Argentina several years ago, I discovered a nation wholly devoted—in more ways than one—to their barbecue tradition, known as asado. In his book Planet Barbecue, Steve Raichlen definesasado as “gaucho (cowboy)-style barbecue, made by roasting whole lambs, pigs, and sections of …
More →

Come Together Right Now over Barbecue

September 30th, 2012 by adrian

South Africa: Where Barbecue Brings People Together The 2010 Lonely Planet: Africa travel guide states, “Perhaps more than anything else, it’s the braai* (barbecue) – an Afrikaner institution that has broken across race lines – that defines South African cuisine.” This is an amazing …
More →

Here’s a Tip: Don’t Sleep on Chicago Rib Tips

September 30th, 2012 by adrian

Just ask a hardcore barbecue devotee to list the signature foods of different barbecue regions. Almost reflexively, that person will tick off items like whole hog in parts of the Carolinas, coleslaw-topped pork shoulder sandwiches in Memphis, beef brisket in …
More →