“It’s actually a lot of steps to make Chinese-style roast pig,” says East Court and Mike’s BBQ chef and owner Jack Tsoi. “It’s not an easy task, this line of work.” Tsoi has been perfecting the art of ...

STATEN ISLAND, N.Y. — Between the sultry weather and fire pits at Pig Island, the heat was on at Snug Harbor Cultural Center and Botanical Garden. The third annual regional barbecue contest and ...

Barbecue chef Patrick Feges returned from Iraq with a Purple Heart, serious injuries, and an uncertain future. Now he owns Houston’s Feges BBQ. Patrick Feges returned from Iraq with a Purple Heart, ...

In Texas, barbecue is synonymous with beef, but the word translates differently in other parts of the country. "Where I come from, barbecue means pig," says Ted Prater, the Tennessee-born executive ...

Barbecue purists argue for the low and slow method, which calls for cooking over indirect heat at about 225 F for as many as 20 hours (depending on the size of the pig). Folks like Lemay prefer to ...

Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have. Texas is a proud beef state. We’re often mocked by hogmatics in pork country, especially North and ...

I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

Frank’s Bar-B-Que, at 4700 West Colfax Avenue, is a third-generation-owned and -operated business helmed by Frank Volkmer III and his father, Frank Jr., along with his mother, Tracey, and brother, ...

Don’t let the odd name fool you -- Matt Abdoo and Shane McBride’s “The Pig Beach BBQ Cookbook” is a serious look at barbecue. Abdoo and McBride were renowned chefs from New York’s haute cuisine scene.

Whole hog is the little engine that could of Houston barbecue. Even though this Carolina-style dish lacks a widespread following here, area pitmasters continue to experiment with increasingly ...

Barbecue in South Carolina, by traditional definition, is a whole hog, cooked low and slow over a wood fire. It’s hard, hot, time-consuming work to bring a perfectly cooked and sauced whole hog to the ...