Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

You ain’t seen mutton yet: mutton isn’t just great on the barbie, it’s also lower in cholesterol and saturated fats (Rob Boer) As the days lengthen and temperatures rise, barbecue season is on the ...

— -- The scene: Barbecue is one of the most unique and regionalized of American foods, and I have sampled many styles, from the whole-hog-with-vinegar of North Carolina to Memphis' BBQ spaghetti ...

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, ...

Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...

When you imagine American barbecue, your mind probably drifts to Texas brisket or Carolina pulled pork. These big names dominate the scene, plastered across TV shows and Instagram feeds. Still, ...

Apr. 1—(StatePoint) Barbecue. The quintessential American cuisine varies greatly across the country and in many cases, across a specific state or region. In Kentucky, barbecue is much more than ...

As the days lengthen and temperatures rise, barbecue season is on the horizon. And what better way to herald its arrival than with a mouthwatering recipe from Rob Boer, head chef at The Mutton pub at ...

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.