Chefs are creating unique and surprising flavor profiles with smoke

Modern ways that chefs are featuring meat, poultry and game

Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.

Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

Brining and braising introduce moisture, complexity and nuance to modern dishes.

Modern barbecue trends rely on a secret sauce of authenticity and innovation

Cottage Inn Pizza offers The Cuban - pulled pork and ham, Carolina gold barbecue sauce and pickles

Wood Ranch offers a Certified Angus Beef Giant Short Rib

Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws