Smoky Pulled Barbecue Chicken

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please.

Competition-Style Barbecue Chicken Thighs

Although these may be a bit much for backyard barbecue, this recipe shows exactly how competition barbecuers pack as much flavor into their meats as possible, along with a strong focus on presentation.

The Best Barbecue Chicken

Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.

Smoky and Spicy Apricot-Glazed Barbecue Ribs

After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe.

Spicy Grilled Jerk Chicken

To make spicy Jamaican-style jerk chicken, marinate the bird, then smoke it low and slow on the grill.

Oven Baked BBQ Chicken - easy, from scratch!

Baked BBQ Chicken - this is how I make Barbecue Chicken in the oven when I want to satisfy my craving for sticky, juicy chicken without firing up the BBQ!

Spicy Rubbed Sous Vide Pork Chops with BBQ Sauce

Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left mas...

The Chef's Choice Platter inspired by Monster Hunter: World — Binging With Babish

The Chef’s Choice Platter has haunted me for years. A glorious, cross-cultural mishmash of cuisines piled high and deep, devoured by a warrior and downed with a flagon of ale. Then it dawned on me: it was a “chef’s choice” platter, and I’m the chef! So I’m making what I want and devouring it like a

Sous Vide Barbecue Pork Ribs

A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking—crusty bark and tender yet meaty texture—without the BBQ tools.