BBQ

I Will Find a City, Find Myself a City to Eat Chinese Food In

I Will Find a City, Find Myself a City to Eat Chinese Food In

by James Boo September 26, 2012

I don’t understand Toronto. Having spent a week in the city, hosted warmly by friends and given ample room to explore, I can’t give Toronto a just summary in writing. I won’t say the same for New York, where I’ve lived for four years, or […]

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Rama Food on iPhone: A New Way to Reach Flavor Country

Rama Food on iPhone: A New Way to Reach Flavor Country

by James Boo April 6, 2012

Since this announcement was published, Rama has folded. These tours are no longer available. Dear readers, A while back, Layne Mosler of Taxi Gourmet approached J.O. and me with her newest project: a series of self-guided food tours, written by local experts and sold through […]

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When Pigs Fly: Uncle John’s in Chicago (Where Barbecue Gets Sauced)

When Pigs Fly: Uncle John’s in Chicago (Where Barbecue Gets Sauced)

by James Boo August 24, 2011

My latest column for Serious Eats is the first of two stories on Chicago’s Southside, where ribs come fiercely smoky and typically smothered in a barbecue sauce that is not for the meek.

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When Pigs Fly: The 2011 Big Apple BBQ Block Party and a Long Detour for Maryland Pit Beef

When Pigs Fly: The 2011 Big Apple BBQ Block Party and a Long Detour for Maryland Pit Beef

by James Boo June 13, 2011

My latest pieces for Serious Eats explore the medium-rare delight of Maryland’s Pit Beef sandwich and plumb the full menu at this year’s Big Apple Barbecue Block Party. New York’s Annual Moment in Barbecue Maryland Pit Beef: Barbecue in Rare Form

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When Pigs Fly: Barbecue Sauce Guides and a New York City Rib-off

When Pigs Fly: Barbecue Sauce Guides and a New York City Rib-off

by James Boo May 27, 2011

My latest barbecue columns for Serious Eats focus on America’s regional barbecue sauces and a hunt for the best barbecue pork ribs in Manhattan. A Guide to American Barbecue Sauce Styles Regional Barbecue Sauces Available by Mail-Order The Best Barbecue Pork Ribs in Manhattan Oh, […]

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When Pigs Fly: The Serious Eats Barbecue Style Guide

When Pigs Fly: The Serious Eats Barbecue Style Guide

by James Boo February 25, 2011

My newest barbecue column for Serious Eats is an extensive guide to regional barbecue cooking styles in the United States of America. I don’t suggest reading this one on an empty stomach.

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When Pigs Fly: Barbecue History and Brontosaurus Ribs

When Pigs Fly: Barbecue History and Brontosaurus Ribs

by James Boo November 20, 2010

Robert F. Moss’ Barbecue: The History of an American Institution The Serious Eats Barbecue Style Guide, Part I My newest barbecue columns for Serious Eats review some essential barbecue reading and set out the first part of what will become a fairly epic guide to […]

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When Pigs Fly: Judging Barbecue at the Jack Daniel’s World Championship Invitational Barbecue

When Pigs Fly: Judging Barbecue at the Jack Daniel’s World Championship Invitational Barbecue

by James Boo November 5, 2010

Part One: Roundup Part Two: Judging My newest barbecue columns for Serious Eats tell the story of my experience as a first-time certified KCBS judge at “The Jack,” America’s most prestigious barbecue competition. As is to be expected in the world of controversial foods, the […]

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When Pigs Fly: Scott’s Bar-B-Que, a Living Legend

When Pigs Fly: Scott’s Bar-B-Que, a Living Legend

by James Boo October 17, 2010

My newest barbecue column for Serious Eats is the last of the stories I’ve written on my recent trip through the Carolinas. This piece is about the experience of eating at Scott’s Variety Store and Bar-B-Que, a country smoke house that is enough to make […]

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When Pigs Fly: The Mustard Belt of South Carolina

When Pigs Fly: The Mustard Belt of South Carolina

by James Boo October 8, 2010

My newest barbecue column for Serious Eats is the third of four stories I’m writing on my recent trip through the Carolinas. This piece includes a set of reviews focused on the region stretching from Columbia to Charleston in South Carolina. Referred to by some […]

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