Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce
Slow cooking this brisket on the grill develops a rich smokey flavor and gives you plenty of time to make the accompanying Zinfandel Barbecue Sauce.
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Perfect Smoked Pork Ribs
If you're looking for a show-stopping rib recipe for your next big summer barbecue or cookout, look no further than this oven-baked smoked pork rib recipe. Smoking then baking ribs yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat—moist and meaty, with a texture that's tender but not falling off the bone. To make them, begin with a dry rub of warm red spices and gochugaru (Korean red chile flakes), which adds peppery heat that's the perfect partner for the natural sweetness of pork.The ribs start over a two-zone charcoal fire perfumed with a few wood chunks. After the ribs have absorbed a couple of hours of smoke, they're wrapped in foil and parchment and finished in the oven, where the low heat allows the meat to gently braise in the seasoned juices. These ribs are perfect for barbecues, delicious eaten out of hand with hot sauce or a touch of barbecue sauce, but great on their own, too. This Memphis-style rib recipe relies on St. Louis–style spareribs, but the method works for any rack.
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Smoked Brisket
When it comes to smoking beef brisket, patience is a virtue. This recipe takes the better part of a day but requires less than an hour of active time.
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Grilled Chicken Banh Mi
This popular Vietnamese sandwich combines sweet, sour, crunchy, and soft in one delicious — and portable — package.
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Tuna Steaks with Lemon Caper Sauce
Bright, tangy capers and lemon complement the buttery notes of freshly grilled or broiled tuna.
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Tandoori Chicken
Light up the grill for this simplified version of the classic, flavorful Indian chicken dish, courtesy of Madhur Jaffrey.
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Salted Caramel Smores
Homemade graham crackers add a deeper, almost caramel-like flavor to these next-level s'mores. Filled with the classic combo of marshmallow and chocolate squares, they get a drizzle of salted caramel for a rich and gooey bite. Chef Bopp opts for drama and uses his kitchen torch to char the marshmallows; your oven's broiler or a campfire will work just as well.
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Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter
Nick Cobarruvias draws on his Mexican heritage for his menu at San Francisco's Otra, layering complex flavor combinations into dishes like this crisp-tender cabbage salad. At the restaurant, he seasons the charred cabbage with the chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from the toasted pecans and sesame seeds.
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Classic Potato Salad
Our creamy potato salad recipe includes all the traditional ingredients in just the right ratios. It's barbecue-ready in under an hour.
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Yogurt Marinated Grilled Chicken
Yogurt marinade for grilled chicken is the best of all worlds: It makes for flavorful, moist meat and can be tossed together the night before without sacrificing quality.
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