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