by Emily Lee in Recipes, July 13th, 2016
by Allison Milam in Recipes, July 11th, 2016
When it comes to barbecue, there’s no question about it: Southerners do it best. While pitmasters from competing regions might debate the virtues of Texas-versus-Carolina-style prep methods, the one thing people generally agree on is the sides. Generous portions of boldly flavored, diversely textured dishes such as cornbread, collard greens and hushpuppies rule the Southern barbecue tradition, but you don’t need to live south of the Mason-Dixon line to appreciate the comforting amalgam of flavors on your picnic plate. Unless you’re planning a trip deep into the heart of American barbecue land, try a few of our easy, satisfying takes on classic barbecue sides at home.
There’s no better tool for mopping up the juices of slow-cooked meats than a thick wedge of buttery cornbread. While sweet cornbread is ever-popular, we recommend a zestier recipe to amplify barbecue’s intensely smoky flavor. Food Network Magazine’s Jalapeno Cornbread definitely errs on the spicier side of the spectrum. And that crisp, golden-brown crust? That can be achieved only in a cast-iron skillet.
by Emily Lee in Recipes, July 6th, 2016
To us, a slab of ribs is the carnivore’s perfect summer food. Nibbling on them without a fork or knife is not only allowed, it’s encouraged. Though they can be cooked in the oven with great results, they’re most often taken outside and fired up until smoky and charred. Plus, buying racks in bulk makes for an easy, crowd-pleasing party dish that goes delectably with an ice-cold beer. In the spirit of summer, churn out perfectly tender ribs right at home with all the flavor of the smokehouse, with some of our most-popular recipes for all the different types of pork and beef ribs.
Let’s talk spareribs. Meaty, with a good amount of fat, they’re cut from the belly of the pig, from the front of the rib cage. Next time you make ‘em, crack open a can of cola to add a dose of unexpected sweetness to these top-rated Sweet Cola Ribs. After you remove the membrane, give the rack a good dry rub and cook it over indirect heat for serious smoky tenderness. Glaze the ribs in the last few moments of grilling so they reach sweet perfection without burning.
by Allison Milam in Recipes, June 30th, 2016
Here at Food Network, we look forward to summer barbecues as a time when friends and food unite. The smoked brisket, the slow-cooked ribs, the pulled pork — all shared with good company. What’s not to love? Well, everything, if you’re a vegetarian. If you’re trying to go meatless, there’s no need to decline an invitation to one of the ritual summer feasts. There are plenty of dishes that can satisfy your hunger and complement the meaty fare for everyone else in attendance. From fresh, in-season side salads to the more-traditional barbecue sidekicks like macaroni and cheese, here are some of our top picks for a memorable — and meatless — barbecue experience.
There’s no way around it, really: If you’re avoiding meat at a barbecue, the side dishes are your best friends. That’s why a hearty side salad that’s loaded with different ingredients and textures is the way to go. This meal-worthy cornbread salad is similar to a trifle, layered with cornbread crumbles, corn, tomatoes, peppers, cheese and more.
by Maria Russo in In Season, Recipes, Shows, June 11th, 2016
Slowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.
The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs
Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .
by Lauren Piro in Food Network Chef, Shows, April 5th, 2016
Just as those in Northern cities and states lay claim to different styles of pizza, hot dogs and clam chowder, many in the South have passionate ideas for what barbecue sauce should be. Sweet, smoky, tangy, sticky, crimson and white — there’s no shortage of flavors, looks and textures when it comes to creating the ultimate meat accompaniment. On this morning’s all-new episode of The Kitchen, the co-hosts broke down barbecue sauces by region, looking at the signature elements of each — and sharing how simple it is to make them all at home, no matter where you live. Read on below for four of the most-common ‘cue sauces, then tell us in the comments which is your favorite.
Sweet and Sticky BBQ Sauce (Kansas City Style)
Featuring a base of ketchup, molasses and brown sugar, this thick sauce is indeed packed with sugar, but the sweetness is hardly overwhelming. The key is balancing those ingredients with a splash of tangy apple cider vinegar and the umami-like funk of Worcestershire sauce for well-rounded results.
by Maria Russo in News, January 29th, 2016
On this episode of Foodie Call, Justin teams up Jeff Mauro (everyone’s favorite Sandwich King and the keeper of the Kitchen Fails on FoodNetwork.com) to imagine a new type of barbecue. Tapping into Jeff’s Chicago roots, the pals consider the Chicago-style hot dog — and decide to combine it with a rack of beef ribs.
by Allison Milam in Recipes, August 20th, 2015
There’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.
by Kristina Bornholtz in Recipes, July 23rd, 2015
Summertime is almost over. You might have had big plans to get your grill goin’ all summer long — but did you end up fanning the flames as much as you’d hoped? We didn’t think so. If the summer got away from you, rest assured that there is still plenty of time to cook up some fiery barbecue greats before the colder weather sets in (gasp!). Check these smoky, top-rated barbecue recipes from Food Network chefs off your to-do list before summer’s end.
You’ll need to nibble on a rack of Trisha Yearwood’s Barbecued Pork Ribs (pictured above) before this summer thing is all said and done. Her tender ribs come slathered in homemade barbecue sauce, a zesty mix of ketchup, chili sauce, brown sugar and dry mustard.
by Amy Reiter in News, June 21st, 2015
In addition to their oh-so-fresh flavor, one of the best parts of summer produce is the spectrum of vibrant colors seasonal fruits and veggies bring to the table. While a barbecue is often all about the meaty mains, like juicy steak or perfectly cooked chicken, side dishes served in a ROYGBIV rainbow will totally steal the spotlight. Zucchini, peaches, peppers and greens galore are great whether grilled or served fresh, and will bring bold shades and even bolder flavors to your cookout spread.
Red: Arugula and Strawberry Salad (pictured above)
Super-sized strawberries are in season during summer, so what better way to add a pop of color to the start of your rainbow buffet? The story behind this salad: Alex Guarnaschelli saw a display of beautiful strawberries in the supermarket and wanted to prove there is a place for the berry outside the dessert world. The result: a delectable salad, balanced by peppery arugula and a classic poppy seed dressing.
Shh … don’t wake the barbecue. It’s resting.
While the conventional wisdom used to be that the ideal time to enjoy the smoky goodness of barbecued meat was right when it came off the pit — avoiding the mushiness or drying that could result from various methods of “holding” it — there’s a new theory gaining traction among pitmasters. NPR reports that allowing barbecued meat to “rest,” if done correctly, actually improves its flavor.