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 beef ribs in front of a campfire. This is generally done at the estancias (ranches) of the […]
Come Together Right Now over Barbecue
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 development, given that South Africa’s barbecue tradition long emphasized racial difference. Laurens van der Post wrote […]
Here’s a Tip: Don’t Sleep on Chicago Rib Tips
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 Texas, “burnt ends” of brisket in Kansas City, and so on. One regional favorite that […]
Smoke and Mirrors: Against the Whitewashing of Barbecue
The coming and passing of National Barbecue Month (commonly called “May” by others) tends to leave a bad taste in my mouth. It’s the month when a lot of media outlets (magazines, newspapers, and television) remind us that barbecue season has officially begun. They mark the occasion by profiling notable pitmasters, sharing recipes and tips, […]