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Crisp Roasted Duck with Peach Barbecue Sauce

From "Basic to Brilliant, Ya’ll" by Virginia Willis. There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six.

Ford Fry’s Brisket Sandwich

Dinners at the suburban home of Ford Fry, chef-owner of JCT Kitchen and No. 246, typically revolve around the Big Green Egg perched on the spacious deck in back. What emerges from the ceramic smoker takes him back to gatherings he attended as a youth at his grandfather’s ranch outside of Houston.

Kevin Gillespie now thinking of barbecue and ice cream

Talented, tattooed Kevin Gillespie is still plotting his barbecue restaurant (the potential space near Woodfire Grill fell through) and is now thinking the restaurant will specialize in both barbecue and ice cream.

Eating Around: Super Bowl spots, Haiti fundraiser, and Street Food

Every week, we give you a calendar of upcoming dining events to help you navigate the week’s culinary festivities. Since next week’s calendar will be dedicated to Valentine’s Day, this week we’re giving you a peek at the coming two weeks in food, including where to go for Super Bowl Sunday. Monday, February 1 INC. STREET FOOD OPENS Roswell’s IN

Rediscovery: Monday night BBQ at P’Cheen

Fans of the band Mike LaSage and the Stumbling Troubadours may be surprised to hear that, when not performing a mix of alt-country and rock, its young lead singer/guitarist cooks in a pub, where he is the resident barbecue idol. LaSage, who has been the sous chef at P’cheen in the Old Fourth Ward for the last three years, currently gets his moment of glory every Monday night, when he takes over the kitchen and puts his stamp on a special menu consisting largely of pulled pork, ribs, homemade sausage, and chicken with four classic sauces.

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