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.
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.
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.
Though the meaning of barbecue varies from region to region and even from state to state, there’s no denying that all things meaty, saucy and grilled are some of the best bites of the season. In celebration of the over-the-top eats featured on last night’s episode of Guilty Pleasures, Food Network asked you, the fans, to tell us about your top plates of barbecue. And in true superfan fashion, you delivered in droves, not just commenting but also showing photos of piled-high plates of sticky ribs, grill-marked chicken and everything in between. When it comes to true ‘cue, there’s no denying you all know how to indulge. Keep scrolling below to see more of FN Dish’s favorite selections.
Burgers, hot dogs and ribs often steal the show at summertime cookouts, but side dishes are not to be forgotten. From creamy macaroni salads to vinegar-spiked potato salads and simply grilled vegetables, these accompanying plates help round out the meal, but perhaps no side dish screams true ‘cue quite like baked beans. Tender, hearty and oftentimes a tad bit sweet, baked beans are a Southern specialty and surely worthy of a place on your outdoor buffet. Read on below to get both classic and creative takes on this seasonal staple from Food Network stars like The Pioneer Woman and Trisha Yearwood.
5. Quick and Easy Baked Beans — For guaranteed ease and simplicity, Ree Drummond starts with a few cans of baked beans to make this big-batch recipe, which can be conveniently prepped in a single pan. She boosts the flavor with smoky fried bacon, then stirs in additional ingredients, like fresh peppers and barbecue sauce, for next-level taste.
4. Mama Neely’s Baked Beans — “Once you make these beans, there is no going back,” Pay Neely says. “If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.”
Much like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.
How in the world is it already almost Memorial Day?! Personally, I don’t mind, because it only means pools opening and grilling season commencing. Those of you (like me) who cook for two, your foreheads must be beading up with sweat, right? “How do you cook for two for Memorial Day? There’s just SO MUCH FOOD and so little of US.” Ah, that is correct, but that doesn’t mean you have to have a lot. If you make wise choices in picking ingredients, you won’t be left with a ton of food. Although, I must say, if it’s a really delicious meal, such as these Beer-BQ Ribs, I’d gladly have leftovers. Anyway, that’s beside the point.
Now you’re wondering, “Wait, who are you and what credentials do you have that you can talk about cooking for two?’ Well, ahem, since you’re asking, I’m Julie and I’m a pro when it comes to cooking for two. In fact, I have an entire cookbook coming out this fall on dinners for two. Although I’m new around here, I promise I don’t bite! I’m so excited to be starting this new Party of Two series on FN Dish! I’m going to be sharing dishes that are tailored for two. So grab your other half and pull on up to the table!
Okay, so my recipe today is fun because it involves everything that screams ‘grilling season.’ Booze and meat. Beer and baby back ribs to be exact.
This Beer-BQ Sauce is heaven. You’ll want to drink it, but let’s not do that. Rather, let’s slather it on some ribs and grill ‘em up, because it’s darn tasty that way! Also, I should mention that you shouldn’t skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours. Plus, you don’t want to have tough ribs that get all stuck in your teeth. You want fall-off-the-bone ribs, so follow the directions and you’ll achieve just that!
A couple of quick tips on buying beer and meat for this dish:
Barbecue is a huge part of summer eats. It’s hard to find any outdoor gathering during the warmer months that doesn’t include sauce-slathered ribs, tender brisket or at least some smoked chops. And while you’ve probably got your favorite local joint, the options across the country are only increasing. Barbecue has become a highly respected cuisine in America, with spots serving up everything from bigger-than-your-head ribs to classic blue plate specials. Take the quiz below to find out where you should venture to get the best ‘cue this summer.
This year’s South by Southwest festival is more food-centric than ever. The SouthBites lineup is back for its second year, now encompassing dozens of programs on the growing intersection of food and tech. There’s a pop-up food trailer park of the same name where you can refuel with kimchi fries and fish tacos between panels. But Austin is always good to food lovers, no matter when you visit. The Texas town is home to epic barbecue, world-class Tex-Mex (breakfast tacos galore!) and pioneering chefs. If you’re heading to SXSW, here are some must-try spots. And if you’re not lucky enough to attend this year, consider these just a few tasty reasons to book a trip. Read more