Jim Shahin

Columnist, Smoke Signals


Smoke Signals: How to master perfectly done meat, vegetables and even fruit on a stick, on the grill.

  • Aug 25, 2014

Smoke Signals: Low-key revelations from someone who has slid many pies onto the grate.

  • Jul 31, 2014

Go all-American with regional side dishes from North Carolina, Memphis and the Lone Star State.

  • Jun 24, 2014

A barbecue hound’s analysis of the biological, evolutionary and poetic origins of its pull.

  • May 20, 2014

From a Baltimore shop, mother and son bring a unique approach to hot wood-smoking.

  • Apr 22, 2014

Our Smoked Signals columnist learns from a youngster, and tortellini en brodo will never be the same.

  • Mar 4, 2014

A little can go a long way — until you get addicted. Then you’ll sprinkle it on just about anything.

  • Feb 4, 2014

A visit to the county that claims invention turns up old-timers, a paddle and lots of stirring.

  • Jan 7, 2014

Smoke Signals: At a prestigious barbecue contest, Richmond team stays cool under pressure.

  • Nov 12, 2013

Smoke Signals: Slap more ingredients on the grate than you need, and you’ll create opportunities.

  • Oct 15, 2013
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