Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

The cattle industry so dominates the identity of Texas ranching that it might be surprising to learn that we lead the nation in sheep production. The 740,000 head currently in the state is actually ...

“Whole-animal as a barbecue genre is under-explored,” says Tyson Ho, the pitmaster at Brooklyn barbecue restaurant Arrogant Swine. “It is the oldest style of cooking barbecue in this country, ...

When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

As the Korean palate becomes more adventurous, a whole new meat has become South Korea's next big culinary craze -- lamb. For years, lamb and mutton were considered unpalatable by Koreans -- too ...

Roast a big piece of meat until half-done. Take it out of the oven, gash it to the bone in several places and rub the cuts with salt and cayenne; save the juices. Then throw this multiply-butterflied ...