Nowadays, pork, beef, and chicken are the dominant proteins seen at barbecues. However, a tough but extremely flavorful type ...

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, ...

In the early 20th century, mutton — the meat of an older sheep — was a staple in parts of the American South, particularly in western Kentucky. Communities like Owensboro were famous for their smoky, ...

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 ...

Like most of the country, Josh Marcus loves pizza. So much so that he’s dedicated Thursday nights to flipping dough and topping it with exotic ingredients at his Surfside delicatessen, Josh’s Deli.

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.