This sticky spread is the perfect condiment for breakfast sandwiches, daubed on a biscuit straight out of the oven, or brushed on a pork roast or grilled chicken.
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.
You wouldn’t want to eat this stuff straight, but spray it on roasting or smoking meat and it adds a world of flavor.
This slaw makes a cool crunchy contrast to Charlotte Druckman’s warm, cheesy Colombian-style arepas.
When I was growing up in Bombay, this was a very common lunch dish at our house. Once Barkha and I had kids and I began to serve it in our own home, I quickly realized why it’s such a great family meal. Adults appreciate the excellent taste of the mild, tender cauliflower and sweet, […]