Andrew Zimmern Cooks: Grilling with Fruitwood & Charcoal

Tips for Grilling with Fruitwood & Charcoal We received a lot of questions about using charcoal, wood chips and wood chunks. I prefer to use natural hardwood charcoal, lit in a charcoal chimney without lighter fluid. I use fruitwood, such as cherry or apple, when grilling or smoking chicken, fish or fruit. Soak wood chips…  Read More

Pushing the Boundaries of Fine Dining

The Travail Collective When you hear 3-hour 20-course tasting menu, my guess is you are not envisioning a restaurant with giant stuffed animals in the rafters of the dining room, or one with a raucous atmosphere where the chefs are also the waiters and food runners, and often microphone-wielding MCs who encourage group participation in…  Read More

Revival is One of the Top 10 Barbecue Restaurants in America

Revival St. Paul This town was a barbecue waste land, until my friends Thomas Boemer and Nick Rancone opened their second location of Revival in St. Paul and decided to add classic smoked meats to the menu, celebrating Boemer’s southern roots. The fried chicken and burger were reason enough to battle the crowds getting their southern comfort…  Read More

Smoked Meat Heaven Along the Bizarre Foods Southern Barbecue Trail

Highlights from the Southern Barbecue Trail I’ll line up at Aaron Franklin’s a thousand times to eat his brisket, but traveling through Georgia and the Carolinas along the Southern barbecue trail was truly unforgettable. Barbecue has humble beginnings. It’s essentially American, a meal for gatherings that has a diverse range of styles, techniques and influences.…  Read More

Bizarre Foods with Andrew Zimmern: Kansas City Competitive BBQ

Kansas City Competitive Barbecue Once known for its stockyards, Kansas City is still famous for its incredibly diverse barbecue scene. It’s a barbecue obsessed town, with dozens of restaurants serving amazing ribs, burnt ends, pulled pork and brisket. But I found that some of the best barbecue is in the backyard smokers getting ready for the competition circuit. Here,…  Read More

Austin City Bites

Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of…  Read More

La Barbecue’s Austin Favorites

La Barbecue’s Top 5 for Austin In the crowded, competitive and often ruthless Texas barbecue scene, La Barbecue sits among the best of the best. Sure it helps that owner LeAnn Mueller hails from barbecue royalty—her grandfather founded Taylor, Texas’ Louie Mueller Barbecue in 1949, a temple of smoked meat that never fails to impress.…  Read More


Championship Quality Barbecue Once known for its stockyards, Kansas City is still famous for its incredibly diverse barbecue scene. It’s a true melting pot of meat, with barbecue restaurants incorporating styles and traditions from all of the country, and doing it exceptionally well. One of the city’s newer establishments, Q39 was opened by CIA graduate and national…  Read More

5 Questions: Joe Carroll

Feeding the Fire When Joe Carroll opened Brooklyn’s Fette Sau in 2007, he was among the very first pioneers to bring legit barbecue to New York City. A couple years ago, the New Jersey-native expanded his operation to Philadelphia, adding a second Fette Sau to his roster of restaurants (which also includes the neighborhood steakhouse…  Read More

Where to Eat Korean Food in Los Angeles

A Mecca of Korean Cuisine Over the past decade, Los Angeles has become as famous for its food as it is for its celebrity sightings. It is also home to the country’s largest Korean population, and with them came incredible, authentic Korean cuisine in all shapes and sizes. Here are a few restaurants that won’t disappoint…  Read More

Where to Eat Meat in Kansas City

Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is…  Read More

Win a Memphis Grill (a $3K Value!)

Get off the gas. The cavemen had it right. Cooking meat over wood is delicious. I’m thrilled to announce we’re launching another grill giveaway with our friends at Memphis Wood Fire Grills. Yep, that’s right. This amazing grill could be all yours. Wood-fire grills are becoming extremely popular and Memphis makes the best of the…  Read More

Things We Learned at Austin Food & Wine 2014

Another Austin Food & Wine has come and gone, and I for one can’t wait for 2015. One of the most fun, intimate festivals in the country. Without further ado, some of the best moments (and one sort of ugly one) from this year’s party: 1. Paul Qui has confirmed for me that the Next Big Food Trend…  Read More

New Wonjo

Koreatown Barbecue This stretch of 32nd Street in Manhattan is known for round the clock Korean-style revelry, with great and often gritty restaurants, karaoke bars, lots of flashing neon lights and 24hr spas of all types. When it comes to the Korean food in this animated neighborhood, one of my regular spots is New Wonjo.…  Read More

Moonlite Bar-B-Q Inn

Killer Mutton Barbecue When Catherine and Pappy Bosley bought Moonlite Bar-B-Q back in 1963 it was just a small roadside restaurant. Four generations later, the family-run company has grown to a multi-million dollar empire, churning out thousands of pounds of mutton for the successful 350-seat restaurant and huge catering business. From the bone-in ribs to…  Read More

Jim ‘N Nick’s Bar-B-Q

Everything’s Made From Scratch Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint more than 25 years ago in Birmingham, Alabama. Known for a commitment to quality and an everything-made-from-scratch philosophy, the barbecue chain has now grown to more than 30 restaurants. Barbecue purists may scoff at the idea of a multi-unit…  Read More

Miss Myra’s Pit Bar-B-Q

Pit-Smoked Perfection Open since 1984, Miss Myra’s serves real hickory-smoked barbecue, cooked in a custom-built brick pit, alongside a killer line-up of homemade Southern desserts. It’s still a family-run restaurant and a favorite with locals, with fantastic chicken, ribs, pulled pork, legendary “white sauce” and a slew of home-style sides such as green beans, coleslaw,…  Read More

Memorial Day BBQ Recipes

Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich…  Read More

Scott’s Bar-B-Que

Barbecue Pork Heaven Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he…  Read More

Roasting 101: Caja China

I’ve Never Used Anything So Foolproof. It’s like a giant charcoal and metal crock pot for whole animals. I know, that turns me on, too. Get your own Caja China on OpenSky.

Roasting 101: Caja China

I’ve Never Used Anything So Foolproof. It’s like a giant charcoal and metal crock pot for whole animals. I know, that turns me on, too. Get your own Caja China on OpenSky.