Barbecuing, Recipes, & Food News

October Food Festivals

by Jose Ralat Maldonado, Posted Sep 30th 2009 @ 3:00PM

Barbecue ribs. Photo: biskuit, Flickr.

Oktoberfests are ubiquitous this month. For those not interested in the chug-a-thons and oompah bands, check out this list of alternative options.

Dixon Lambtown USA, Dixon, Calif., Oct. 3: Break out the mint jelly! Attendees can participate in such culinary slugfests as the National Lamb Ribs Eating Contest and Barbecue Cook-Off, not to mention a shearing competition and sheepdog trials. For the kiddies, there's Mutton Bustin' -- a buckin' bronco bruising of the woolly kind.

The Food Network New York City Wine and Food Festival, New York, Oct. 8-11: Hosted by and benefiting the Food Bank for New York City and Share Our Strength, this festival brings the toque and the home cook together. Everyone from sous chefs to casserole queens can attend wine seminars, recipe-creation panels and cooking demonstrations. For the kiddie cook, check out the Kids Get Cooking! series. Your favorite celebrity TV chefs will be there, en masse, including Ming Tsai, Paula Deen, Rachael Ray and Anthony Bourdain, as well as culinary heavyweights such as Sue Torres, Marcus Samuelsson, Odette Fada, Daniel Boulud and David Chang.

Filed under: Events

Regional BBQ Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:19PM

How does Georgia barbeque differ from Kansas barbeque? Quiz yourself on barbeque recipes from all different regions of the country.

Regional BBQ

Filed under: Quizzes

Barbecue Sauce Reviews

COMMENTS 1

by Slashfood Editor, Posted Sep 1st 2009 @ 4:07PM

We're sharing our favorite bottled barbeque sauces and barbecue rubs from around the country. From Big Bob Gibson Bar-B-Q to Brooks House of BBQ, we've got a sauce to suit your tastes.

http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=693896&pid=693895&uts=1250798803

http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf

BBQ Sauce Reviews

by Kat Kinsman
Some of the country's finest BBQ joints and cooking teams have bottled their signature sauces and rubs. We're sharing our regional favorites so you can start planning your road trip to visit the pitmasters -- or just order online.

We'd give an arm and a chicken leg for a taste of this next one. Read on.

Rachel Been

Getty Images North America

BBQ Sauce Reviews

by Kat Kinsman
Some of the country's finest BBQ joints and cooking teams have bottled their signature sauces and rubs. We're sharing our regional favorites so you can start planning your road trip to visit the pitmasters -- or just order online.

We'd give an arm and a chicken leg for a taste of this next one. Read on.

Rachel Been

Big Bob Gibson Bar-B-Q Championship Red Sauce
Decatur, AL

Slather it on: Beef, pork, chicken, burger, your arm

We're actually not kidding 'bout that last one. With thick, sweet, savory, smooth sauce like this, it's hard not to grab a straw and slurp it straight out of the bottle. The flavor begins with a deceptively light, spice bite lolling in a molasses and tomato base, then builds to a lingering, light burn on the back of the tongue. It's absolutely luscious - though of course we'll have to sample again to make sure. And again...

Website: Big Bob Gibson

Rachel Been

The Salt Lick Original Recipe Bar-B-Que Sauce
Driftwood. TX

Slather it on: Pork or turkey

This light-bodied, easy-pouring sauce lets warm spices like mace and turmeric come to the fore, bringing an almost Indian note above a gentle mustard base. If you're a fan of the sweet heat of a gentle curry, come scampering on over to the salt lick.

Website: Salt Lick Bar-B-Que

Rachel Been

Baker's Ribs Sauce
Garland, TX

Slather it on: Smoked brisket, smoked ribs and salad

There's no ducking the Worcestershire and herb one-two punch of this thin, tomato-based sauce. The spice level is more of a zing than a zap on the tongue, and forgive us for saying so, but we'd welcome the sweet, anchovy-tipped flavor on our favorite Caesar just as much as we would on a half-rack.

Website: Baker's Ribs

Rachel Been

Fiorella's Jack Stack Barbecue KC Original Sauce
Kansas City, MO

Slather it on: Brisket, ribs, burnt ends

This thick, initially tart, tomato-based sauce melts to a subtle, smoky undertone, allowing the flavors of the meat to assert themselves. It's an enhancement, rather than a scene-stealer, and your spareribs will thank you for it.

Website: Fiorella's Jack Stack Barbecue

Rachel Been

Big Bob Gibson Bar-B-Q Original White Sauce
Decatur, AL

Slather it on: Chicken, cole slaw, potato salad

Since 1925, Decatur residents have lavished their barbecue with Bog Bob Gibson's distinctive white sauce. Its mayo and vinegar base blend delivers an appealing tang, followed quickly by a king-sized bite of black pepper flakes. It's a must for finishing grilled chicken or even poured over slaw.

Website: Big Bob Gibson

Rachel Been

Scott's Barbecue Sauce
Goldsboro, NC

Slather it on: Chopped whole hog

There's no mistaking this gigantic vinegar bite for anything but Eastern North Carolina style sauce. The original thin mixture of vinegar with a visible sediment of salt and red and black peppers at the bottom of the bottle dates back nearly 90 years, and was finally patented by Adam Scott, the inventor's son, in 1946. To taste it is to savor the the region's rich barbecue tradition.

Website: Scott's Sauce Co.

Rachel Been

Checkered Pig Mild Original Barbecue Sauce
Martinsville, VA

Slather it on: Ribs, ham or chopped pork

A kiss of molasses brings just the slightest sweetness to this thin, smoky sauce. Over 20 years ago, pitmaster Tommy Houston, the official caterer for NASCAR's Martinsville Speedway developed this mellow, vinegar-based sauce to amp up the flavor of the fresh Virginia hams he uses to craft his 'cue. It proved to be a winning formula, and we love it as much for marinating as we do for pork dunking purposes.

Website: Pigs R Us BBQ

Rachel Been

Blackjack Barbecue Mustard Sauce
Charleston, SC

Slather it on: Pork and chicken

South Carolina Lowcountry soul comes full force in this thin, tart, mustard-based sauce. Apple cider vinegar provides an initial tangy bite, them gives way to a sweet, buttery flavor, speckled through with visible pepper and spices. The acid content also makes it an ideal marinade for all cuts of pork.

Website: Blackjack Barbecue

Rachel Been

Ubon's Dipping Bar-B-Q Sauce
Yazoo City, MS

Slather it on: Chicken, fish, pork, brisket, eggrolls

This medium-bodied, tomato-based sauce is a perfect blend of sweet, tangy, and (with its dappling of minced onions) crunchy flavor, ideal for dipping just about anything you'd care to stuff in your mouth. Oddly enough, it makes us crave Chinese food. Sweet and sour spareribs, anyone?

Website: Ubon's

Rachel Been

Filed under: Taste Test

Liquid Smoke - What is It?

COMMENTS 2

by Pervaiz Shallwani, Posted Jun 23rd 2009 @ 2:00PM

NYU chemistry professor Kent Kirshenbaum. Photo: Jeff Potter

Like many inquisitive scientists, Kent Kirshenbaum regularly scans the ingredient list of prepared foods to uncover the chemical composites lurking within. The substance that most recently piqued the New York University chemistry professor's curiosity is liquid smoke. "My immediate thought was that it was a horrible mix of chemicals," he told us.

After distilling the concentrated smoke and liquid mix (often sold at the grocery store by the bottle to enhance barbecue) down to its roots of water and more than 400 chemical compounds, the scientist (who in person comes across as one part Einstein, one part Malcolm Gladwell) learned that liquid smoke is actually "safer [for human ingestion] than untreated wood smoke."

Kirshenbaum discussed his discovery last week during a monthly gathering of the Experimental Cuisine Collective -- food nerds who love to make things like edible foam. We caught up with him to chat smoke, bongs and homemade liquid smoke.

What is liquid smoke?
Liquid smoke is very simply smoke in water. Smoke usually comes as a vapor, but there are ways to condense it and turn it into liquid and that liquid can then be carried in water.

Filed under: Science

Big Apple BBQ Block Party Recap

COMMENTS 3

by Slashfood Editor, Posted Jun 15th 2009 @ 4:00PM

As promised, we're beginning our recap of the Big Apple Barbecue Block Party this past weekend, featuring 15 of the best pitmasters from around the USA. After you take a dip in the barbecue sauce fountain, courtesy of Mike Mills and Amy Mills of 17th Street Bar & Grill, click on the post to see our photos. "Peace, Love & Barbecue," everyone!

Filed under: Events