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