Pizzitola’s Bar-B-Cue has gone through many transformations in its 87-year history in Houston. The original location was bulldozed to make way for Interstate 10. A name change came along with new ...

THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use ...

This article is about how I built my vertical brick BBQ smoker. It wasn’t very difficult to do, it cost me only about $200, and it works quite well as a medium-large-capacity BBQ (does 50–75 pounds of ...

If you were an aspiring barbecue pitmaster 60 years ago, you had one choice of barbecue pit. You hand-built a rectangular brick pit with an "offset" firebox on one end and a smokestack on the other, ...

For those of us who visit multiple barbecue joints every week, there are a few clues about the quality of the barbecue we look and sniff for even before we walk in the door. First, do you see and ...

We traveled 1,375 miles all over the state in search of Alabama's Best BBQ Ribs, and before we name the Reader's Choice winner on Tuesday and our favorite on Wednesday, we are taking one last look at ...

Not to mix metaphors, but sometimes familiarity is the mother of all inventions. When I was looking for The Best Thing I Ate Last Week I found in a familiar location produced by an old friend. I found ...