Los Angeles has arrived as a barbecue city. Its modern scene is all about technique and personality, as newcomers mix with longtime barbecue restaurants across the region to create an eclectic, unique ...

On our list of best barbecue joints in Dallas-Fort Worth, you won’t find any sellouts, though the best food might be sold out if you don’t show up early. These destination-worthy restaurants are ...

Arby's has entered its barbecue era. On April 20, Arby's announced the release of two new barbecue sandwiches and a macaroni and cheese bowl. The pulled pork and chopped brisket sandwiches are made ...

With scale, energy and ambition, Animales Barbeque Co. is not a new school replica of a scrappy Texas smokehouse. Instead, it’s a sprawling 12,500-square-foot, 240-seat, live music-filled, kid-swarmed ...

The Houston barbecue scene is constantly evolving. On any given month or year, a barbecue joint may get a burst of creativity and add new dishes to its menu, while others may settle in and concentrate ...

Austin’s barbecue joints remained on the map Tuesday as the Michelin Guide revealed its Texas honorees. While no new Austin restaurants were added to the Michelin list this year, the city’s top ...

Volumes have been written about barbecue sauce — there are about as many regional styles as there are places that serve smoked meats. Serious ’cue-heads have their favorites, partisans defend their ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – and just as rich in history. In the US, "barbecue" is both noun and verb – a ...

Maybe you spell it "barbecue" or barbeque or BBQ. And maybe you prefer a nice charred burger to a smoky steak and a sweet sauce over one that has more of a vinegar tang to it. Regardless of how you ...

Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry. As an expert in outdoor cooking, Greg has written more than 30 articles on grilling and ...