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freshly ground black pepper

Hickory-Smoked Beer Can Chicken

Hickory-Smoked Beer Can Chicken (c) Ray Kachatorian recipe

Put a classic on the grill for Father’s Day: Beer can chicken. In this recipe, the beer steams while the chicken roasts and absorbs aromatic smoke.

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Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine

Want to elevate your cookout? This is the way to do it. Beef tenderloin makes any cookout special.

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Tangy Vinegar Cole Slaw

Tangy Vinegar Cole Slaw from PRAISE THE LARD by Ken Goodman. Copyright © 2017 by Ken Goodman. Used by permission of Rux Martin Books / Houghton Mifflin Harcourt. All rights reserved.

This simple vinegar-based cole slaw is our number one side dish. It’s a hallowed tradition on a barbecue sandwich—the tart, crunchy cabbage goes perfectly with the smoky flavor of the meat, and the vinegar helps cut through the pork fat.

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Steven Raichlen’s Kansas City Sweet and Smoky Rub

Raichlen_BARBECUE SAUCES, RUBS, AND MARINADES

This Kansas City rub is the most ecumenical of barbecue seasonings. Sweet rather than salty, flavorful rather than fiery, it contains mustard in the style of a Memphis rub and chili powder in the style of Texas.

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Steven Raichlen’s Smoke Wrangler’s Bacon Bourbon Barbecue Sauce

Raichlen_BARBECUE SAUCES, RUBS, AND MARINADES

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.

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Steven Raichlen’s Sweet-and-Smoky Barbecue Sauce

Raichlen_BARBECUE SAUCES, RUBS, AND MARINADES

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.

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