The coleslaw provides the perfect counterpoint to the rich, smoky meats – crisp, bright, and just tangy enough to refresh your palate between bites of pork or brisket. It acts as a palate cleanser, ...

The sausages at River Road BBQ achieve that perfect textural balance that defines exceptional examples of this craft – a satisfying snap when you bite through the casing, giving way to a juicy, ...

A clear guide to smoking beef ribs on the Weber Master Touch 22 kettle, covering setup, charcoal placement, and slow cooking for tender, smoky, fall-apart ribs. Mike Johnson scrambles to pass Pentagon ...

Calling all barbecue affcianaodos: These are perfect for gifting. Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, ...

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? Electric grills come in handy when your homeowner's association or building rules ...

Test results aside, let’s start with the intangible reasons we love The Good Charcoal Company: Its acacia charcoal is made from invasive trees in Namibia that are encroaching on grasslands; it’s ...

Make sure you grill corn for this salad before summer ends. Bursting with flavor and texture, it combines lightly charred fresh corn with a make-ahead chaat featuring roasted peanuts laced with garlic ...

Weber is one of those brands that is synonymous with the products it makes. Ask someone who doesn’t know that much about grills, and they’ll probably mention Weber as a name they know. Our editors and ...

I made barbecue ribs with my oven, grill, and air fryer to see which method produced the best ones. The air fryer seriously cut down my prep time, and my ribs were done in under 30 minutes. Air-fryer ...

The Fourth of July is a celebration of freedom, fireworks and food—and nothing says American summer like a backyard barbecue. While traditional hot dogs and hamburgers hold their place in the lineup, ...

Juicy, tender ribs are hard to beat, and cooking them low and slow is the key to achieving that irresistible fall-off-the-bone texture and deep, savory flavor. While you might be used to traditional ...