Smoke Signals

The latest from Smoke Signals column and archive

SMOKE SIGNALS | A new crop of smoked-meat joints tries to include a Louisiana spin.
Classic baba ghanouj requires real smoke. Then you can treat it like hummus.
(The Washington Post, August 24, 2018; 2:00 PM)
The cookbooks you need to raise your grilling and barbecue game
(The Washington Post, July 20, 2018; 2:44 PM)
The best way to grill a burger keeps it off the grate
(The Washington Post, June 21, 2018; 10:00 AM)
These smash burgers are crispy, cheesy and jam-packed with flavor
(The Washington Post, June 20, 2018; 6:54 PM)
Thick, juicy, backyard burgers can be yours with a few simple tips
(The Washington Post, June 20, 2018; 6:34 PM)
How to make the most of your grill time
(The Washington Post, May 26, 2018; 12:00 PM)
The grilled-chicken recipe so brilliant it’s got an Ivy League name
(The Washington Post, September 26, 2017; 10:00 AM)
Think you can’t get smoky flavors from a gas grill? Try this.
(The Washington Post, August 25, 2017; 11:18 AM)
11 mistakes novice grillers make — and how to correct them
(The Washington Post, July 24, 2017; 10:00 AM)
Fire up your grills for recipes from the season’s best barbecue books
(The Washington Post, June 19, 2017; 12:00 PM)
This is the future of barbecue: No regions, no rules, lots of innovation
(The Washington Post, May 14, 2017; 10:00 AM)
The powerful culinary imprint that’s missing from the African American Museum
(The Washington Post, April 10, 2017; 10:00 AM)
Immigrants bring new touches to American barbecue. Just like they always have.
(The Washington Post, March 7, 2017; 10:00 AM)
MLK’s booth at his go-to barbecue joint became a memorial. Then it disappeared.
(The Washington Post, September 19, 2016; 10:00 AM)
Where did barbecue begin? Virginia, he says — and he stands by it
(The Washington Post, August 28, 2016; 8:01 AM)
A guide to Virginia barbecue styles, sauce by sauce
(The Washington Post, August 28, 2016; 8:00 AM)
Today’s South Carolina barbecue is chef-inspired, upscale — and the future
(The Washington Post, August 2, 2016; 9:01 AM)
A barbecue case that helped the cause of civil rights
(The Washington Post, August 2, 2016; 9:00 AM)
A South Carolina barbecue primer
(The Washington Post, August 2, 2016; 9:00 AM)
Where to find South Carolina’s best barbecue
(The Washington Post, August 2, 2016; 9:00 AM)
Celebrity pitmaster Myron Mixon is opening a restaurant in Old Town
(The Washington Post, July 7, 2016; 12:00 PM)
7 new reasons to fire up your smokers this summer
(The Washington Post, June 28, 2016; 8:00 AM)
Here’s how to cook seriously good barbecue on a simple charcoal grill
(The Washington Post, May 24, 2016; 10:00 AM)
The easy way to cook oysters, mussels and clams this summer: On your grill
(The Washington Post, May 23, 2016; 7:00 AM)
For an Easter surprise, here’s a cut of lamb you’ve got to start smoking
(The Washington Post, March 20, 2016; 8:00 AM)
They fed the civil rights movement. Now are black-owned barbecue joints dying?
(The Washington Post, February 22, 2016; 10:44 AM)
Move over, foie gras: The latest rage in Paris is . . . classic American barbecue
(The Washington Post, January 19, 2016; 7:00 AM)
Where to eat American-style barbecue in Paris
(The Washington Post, January 19, 2016; 6:59 AM)
The secrets of a barbecue style like no other, found only in California
(The Washington Post, October 27, 2015; 7:00 AM)
Why North Carolina’s barbecue scene is still smoldering
(The Washington Post, September 21, 2015; 8:00 AM)
How do you top fruit on the grill? Smoked whipped cream.
(The Washington Post, August 23, 2015; 9:00 AM)
This one simple trick can help you grill the perfect corn
(The Washington Post, July 13, 2015; 8:00 AM)
Barbecue secrets from the nation’s preeminent pitmaster-geek
(The Washington Post, May 17, 2015; 8:00 AM)
How to make your own bacon at home
(The Washington Post, April 14, 2015; 8:00 AM)
The one ingredient that has sustained me during bouts of leukemia
(The Washington Post, March 7, 2015; 7:00 AM)
What are they smoking? At a Texas barbecue camp, it’s gotta be brisket.
(The Washington Post, February 24, 2015; 7:00 AM)
Keep it simple, be patient, and other tips for raising your brisket game
(The Washington Post, February 24, 2015; 12:52 AM)
At Saison, the hearth’s fire and smoke set the beat for the kitchen
(The Washington Post, January 19, 2015; 9:00 AM)
Grilled chicken: How to get it perfect
(The Washington Post, October 13, 2014; 8:00 AM)
Smoke Signals: Cooking in, not on, the fire
(The Washington Post, September 16, 2014; 9:00 AM)
Grilled kebabs: The secrets to perfectly done meat, vegetables and even fruit
(The Washington Post, August 25, 2014; 10:30 AM)
Grilled pizza revelations
(The Washington Post, July 31, 2014; 8:00 AM)
Smoke Signals: This July 4, go traditional with great regional side dishes
(The Washington Post, June 24, 2014; 10:00 AM)
Smoke: Why we love it, for cooking and eating
(The Washington Post, May 20, 2014; 11:10 AM)
Neopol Savory Smokery, where wood and heat work magic on salmon and more
(The Washington Post, April 22, 2014; 9:30 AM)
Smoked chicken stock: Water plus bird equals a transformative ingredient
(The Washington Post, March 4, 2014; 3:29 PM)
Smoked salt brings a touch of the grill inside
(The Washington Post, February 4, 2014; 3:37 PM)
Brunswick stew, the Virginia way
(The Washington Post, January 7, 2014; 4:07 PM)
At Jack Daniel’s barbecue contest, Richmond team stays cool under pressure
(The Washington Post, November 12, 2013; 4:49 PM)
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