Recipes from issue #139: BBQ Nation

This recipe is based on one in Emma Rylander Lane’s Some Good Things to Eat (self-published, 1898). Get the recipe for Lane Cake »

Fresh Peas With Lettuce and Green Garlic

Spicy Yuba Stir-Fry with Edamame

In this pie, orange zest nicely offsets the sweetness of fresh strawberries. Get the recipe for Strawberry Pie »

Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »

Bibimbap, the staple Korean rice dish, can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.

In North Carolina, oblong-shaped hush puppies are served with your plate of ‘cue. See the recipe for Carolina Hush Puppies »

In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.

Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding »

At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.

These crisp-charred chicken wings are bathed in a spiced butter sauce.

These ribs are based on ones served at the Smokestack restaurant in Kansas City. See the recipe for Baby Back Ribs with Sweet and Sticky Sauce »

This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant’s, a Kansas City barbecue institution. See the recipe for Burnt Ends »

Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago’s South Side. See the recipe for Chicago Style Rib Tips »

Smoked Prime Rib

Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.

This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.

This trout dish turns smoky and succulent in a stove-top smoker.

This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. See the recipe for Brett Schreyer’s Competition Pulled Pork »

Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served “dry,” with no sauce.

George “Tuffy” Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. See the recipe for Tuffy Stone’s Competition Ribs »

Beef Brisket

Brining this pork loin keeps it moist throughout the long smoking process. See the recipe for Barbecued Pork Loin »

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen’s The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. See the recipe for Barbacoa (Chile-Rubbed Smoked Lamb) »

Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. See the recipe for Texas-Style Beef Ribs »

This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. See the recipe for Barbecue Spaghetti »

These classic baked beans are a barbecue side-dish staple.

This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. See the recipe for Brunswick Stew »

This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.

This crunchy salad is a cool complement to smoked meat.

This cool, creamy, classic potato salad is spiked with pickle relish and red onion.

Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.

Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.

Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. See the recipe for Bourbon Barbecue Sauce »

This mustard-based sauce tastes great with chicken and pork. See the recipe for Carolina Gold Sauce »

New York chef David Burke adds smokiness to his sauce with coffee beans.

Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country. See the recipe for Dr. Pepper Barbecue Sauce »

In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. See the recipe for Eastern North Carolina Sauce »

This spicy blend of ketchup and mustard pairs well with smoked meats. See the recipe for Georgia Barbecue Sauce »

In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. See the recipe for Kentucky Dip »

In Memphis, you can order your ribs “wet,” slathered with this sweet, sticky sauce. See the recipe for Memphis-Style Wet Sauce »

Peanut butter and confectioners’ sugar form a crumbly base for this pudding pie.

This spicy sauce is “mopped” onto ribs as they smoke to moisten and flavor them. See the recipe for Texas Mopping Sauce »