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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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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A Guide to American Barbecue Sauce Styles

Regional Barbecue Sauces Available by Mail-Order

The Best Barbecue Pork Ribs in Manhattan

Oh, and sandwiches!

A Sandwich a Day: Charles’ Grilled Cheese at Jodie’s in Albany, CA

A Sandwich a Day: The Piggly Wiggly at Chef Edwards’ in Oakland, CA

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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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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 barbecue styles in the United States of America. Yyyabba Dabba Doo! I’m talkin’ to you!

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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 most passionate of barbecue partisans have negative things to say. It’s all in the game.

I couldn’t fit this mention into either of my stories, but at the risk of breaking every unwritten law of the competition world, I’d like to personally thank whoever prepared this fresh apple crisp as their dessert entry. The top three winners in the dessert category were all rich, sweet concoctions, but this entry – a crisp, fresh apple hollowed out and filled with a light, slightly sweet whipped cream and a spoonful of minimalist streusel – was the perfect finish to four hours of meat overload and palate fatigue. Thank you, mystery team, for putting creativity over competition and coming up with the only dessert entry I awarded perfect scores.

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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 a man believe every barbecue legend in the book. Click here to read more, and for a much better story and photo album on Scott’s, check out this column by southern food champion John T. Edge.

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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 as “The Mustard Belt,” this area is known for pairing mustard-based barbecue sauce with wood-smoked whole hog. Click here to read more, and for a much more interesting story on the topic of mustard sauce, check out this piece of food culture journalism by native son Jack Hitt.

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My newest barbecue column for Serious Eats is the second of four stories I’m writing on my recent trip through the Carolinas.

This piece is devoted to the incredible side dishes of North and South Carolina. Featured: Brunswick stew, hush puppies and the Palmetto state’s barbecue hash (pictured above), which is essentially the American South’s take on Japanese curry. Click here to read more!

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My newest barbecue column for Serious Eats is the first of four stories I’ll be writing on my recent trip through the Carolinas.

First up: An examination of the Lexington style in west-central North Carolina. Is the barbecue there as good as my nostalgia wants it to be? Click here to find out!

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