Bacon and bourbon—two flavorings with deep roots in American barbecue. They come together in this smoky tangy barbecue sauce created by Project Smoke smoke wrangler and frequent Barbecue Board contributor, Rob Baas.
Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades.
Defined by the umami flavors of gochujang (a pungent spicy condiment made from fermented soybeans and sticky rice) and the slow burn of hot pepper powder, Korean barbecue satisfies our inexhaustible hunger for barbecue, fire, and spice.
You don’t need a fancy fryolator to make J. Timothy’s famous chicken wings at home. Jim Welch gives us some tips and the gang offers some interesting chicken wing flavor options beyond beloved Buffalo.
Raghavan Iyer folds black beans and tomatoes into his queso fundido for a deeper contrast not only of texture, but of color as well. He serves the addictive dip with his Ultimate French Fries.