Recipe courtesy of Joshua Ingraham
Sponsor: Tyson Foodservice

Chefs are creating unique and surprising flavor profiles with smoke

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.

When it comes to BBQ, chefs are upping their sides game, leaning into the plant-based phenomenon and offering their guests big flavor with modern takes of traditional sides like barbecue beans

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