Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You'll want to move the pieces around on the grill to keep...
Author: Sam Sifton
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different...
Author: Mark Bittman And Sam Sifton
The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this...
Author: Mark Bittman
The word scottadito means burned fingers in Italian; these lamb chops are best eaten with one's fingers soon after they come off the grill. The recipe comes from Rachael Ray, who serves these at her homes...
Author: Kim Severson
This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It's bonkers delicious. Or at least make the dry rub that covers the meat and...
Author: Sam Sifton
Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures...
Author: Sam Sifton
This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It's bonkers delicious. Or at least make the dry rub that covers the meat and...
Author: Sam Sifton