Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was se…

Thai-Dipped Beef Tri Tip – Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not…

Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you…

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North …

Paper Pork Shoulder – It’s a Wrap

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a…

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted th…