The grilled-chicken recipe so brilliant it’s got an Ivy League name
SMOKE SIGNALS | Cornell Chicken, famous in Upstate New York, takes its name from one inventive professor.
 
Think you can’t get smoky flavors from a gas grill? Try this.
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11 mistakes novice grillers make — and how to correct them
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Fire up your grills for recipes from the season’s best barbecue books
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This is the future of barbecue: No regions, no rules, lots of innovation
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The powerful culinary imprint that’s missing from the African American Museum
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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.
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Where did barbecue begin? Virginia, he says — and he stands by it
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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
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A barbecue case that helped the cause of civil rights
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A South Carolina barbecue primer
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Where to find South Carolina’s best barbecue
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Celebrity pitmaster Myron Mixon is opening a restaurant in Old Town
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7 new reasons to fire up your smokers this summer
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Here’s how to cook seriously good barbecue on a simple charcoal grill
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The easy way to cook oysters, mussels and clams this summer: On your grill
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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
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Where to eat American-style barbecue in Paris
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The secrets of a barbecue style like no other, found only in California
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Why North Carolina’s barbecue scene is still smoldering
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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
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Barbecue secrets from the nation’s preeminent pitmaster-geek
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How to make your own bacon at home
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The one ingredient that has sustained me during bouts of leukemia
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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
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At Saison, the hearth’s fire and smoke set the beat for the kitchen
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Grilled chicken: How to get it perfect
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Smoke Signals: Cooking in, not on, the fire
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Grilled kebabs: The secrets to perfectly done meat, vegetables and even fruit
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Grilled pizza revelations
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Smoke Signals: This July 4, go traditional with great regional side dishes
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Smoke: Why we love it, for cooking and eating
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Neopol Savory Smokery, where wood and heat work magic on salmon and more
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Smoked chicken stock: Water plus bird equals a transformative ingredient
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Smoked salt brings a touch of the grill inside
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Brunswick stew, the Virginia way
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At Jack Daniel’s barbecue contest, Richmond team stays cool under pressure
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Dual-purpose grilling, for the leftovers
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Fall is the best season for grilling
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Smoke Signals: Grill that bread. It’s worth the trouble.
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Smoke Signals: Kapnos, where beasts meet smoke for a Greek take on barbecue
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Smoke Signals: Baltimore pit beef, weird and wonderful
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ISO a smoker that lights my fire
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Before you buy a smoker
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