Barbecue (BBQ)

10:23am

Mon June 30, 2014
The Salt

The Past Is Where It's At For The Future Of Barbecue

Originally published on Mon June 30, 2014 3:57 pm

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With the Fourth of July just around the corner, families across the nation will be firing up their gas and charcoal grills in pursuit of grilled meat bliss.

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4:12pm

Tue February 4, 2014
The Salt

When His Pit Burned Down, Southern BBQ Master Took Hogs On Tour

Originally published on Tue February 4, 2014 6:00 pm

Pitmaster Rodney Scott seasons a roasting hog behind a barbecue restaurant in Birmingham, Ala. Scott has been touring the South with a makeshift barbecue pit to raise money to rebuild his family's cookhouse after it burned down in November.
Debbie Elliott/NPR

In the tiny town of Hemingway, S.C., the Scott family has been selling barbecue out of its roadside general store for nearly a half-century. The smoky, vinegary pork has reached legendary status around the South.

So when the Scotts' wooden cookhouse went up in flames late last year, barbecue brethren cooked up a plan to get them back in business. What resulted is a part road trip, part old-fashioned barn-raising tour called Rodney Scott's Bar-B-Que in Exile Tour.

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3:25pm

Mon January 20, 2014
The Salt

D.C. Barbecue Joint Serves Food For Soul And Mind

Originally published on Mon January 20, 2014 5:44 pm

Chef Furard Tate says he wanted to "bring love back" to a Washington, D.C., neighborhood damaged since the 1968 riots.
Allison Keyes NPR

Chef Furard Tate is the kind of man who never sits still. He flits from the order desk at Inspire BBQ back to the busy kitchen, where young men are seasoning sauce, cooking macaroni and cheese, and finishing off some dry-rubbed ribs smoked on a grill.

"We grill on a real grill," Tate says. "None of this electric stuff."

But as important as the food is, Tate says it's also important that it's made by young hands who must learn a slow, consistent process.

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12:57am

Tue July 23, 2013
The Salt

Texas Pit Masters Bask In Moment Of Barbecue Glory

Originally published on Thu July 25, 2013 1:18 pm

The Pecan Lodge's combination plate, a meat lover's dream.
Wade Goodwyn NPR

It's not even noon yet but every table out front of the Pecan Lodge in downtown Dallas is filled with veterans with barbecue heaped on their plates, smirking at the gobsmacked newbies. First timers are easily discernible by the stunned looks on their faces when they walk in and see the line.

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12:38pm

Fri May 24, 2013
The Salt

The Great Charcoal Debate: Briquettes Or Lumps?

Originally published on Fri May 24, 2013 2:30 pm

A lot of things about grilling can ignite a fight, including the meaning of "barbecue." And with the proliferation of fancy equipment — from gas grills to pellet smokers to ceramic charcoal cookers — amateur cooks are growing more knowledgeable, and opinionated, about how to best cook food outdoors.

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