When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

A rack of BBQ goat ribs with a knife and bones in the background - Yessi Frenda/Shutterstock When you think of barbecue ribs, they tend to be sauced or dry-rubbed pork and beef. Cooked slow, smoked, ...

Grilling a whole lamb on a spit is the ultimate outdoor cooking experience. Experts show how to season, rotate, and cook the ...

These merguez-style lamb patties get a slight kick of heat from harissa and a cool finish from a simple, fresh blender sauce. It’s a grilled summer dish that you’ll want to put on repeat. Cheryl ...

This recipe for an herbed rack of lamb comes from California chef David Kinch, who adds flavor by basting the meat with a rosemary-infused butter and showering it with fresh thyme, parsley, and mint.

Barbecuing isn’t just about cooking meat; it’s a tradition that brings people together. Matching BBQ rubs and sauces with different cuts of meat is key to enhancing flavors and making the experience ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Two hours north of Mexico City, in the state of Hidalgo, is Actopan, commonly considered ...

When chatting with food historian Adrian Miller about the Texas-style barbecue boom in suburban Chicago, he casually remarked that the style wasn’t just popular around the United States, but overseas ...

When you think of barbecue ribs, they tend to be sauced or dry-rubbed pork and beef. Cooked slow, smoked, and with dry heat, barbecuing has a very different outcome than just grilling. Texas, St.