Slow cook the ribs. Stand the rib sections up in a slow cooker, arranging them parallel to each other. Add some water to the ...

St. Louis-style Duroc pork ribs and a honkin' 10-hour-smoked beef rib. And then there's "Smoked USDA Prime Brisket." It's smoked for between 20 and 24 hours, Beltran told me. But here's the ...

Tucked along the banks of the Missouri River, Washington, Missouri, is the perfect destination for a one-day adventure. With ...

We will splurge only on the best — the best gifts for the best people. We rounded up the presents worth spending top dollar ...

Five young-gun chefs share their secret restaurants, kebab shops and bars they frequent when they’re off the clock.

Holy Cow's attention to regional barbecue detail sets it apart in the competitive Santa Monica dining scene. (Courtesy Photo) A decade of decadent barbecue looks to be just the start of Holy Cow ...

Like most barbecue entrepreneurs nowadays, they are constantly brainstorming for new and more profitable dishes to add to the classic menu of brisket, pork ribs and sausage. The simple ...

A walk on the tradeshow floor at the NACS Show in Las Vegas in October revealed a variety of foodservice equipment and ...

America’s very best restaurants—eateries that bewitch our palates and make us long to return—tend to form in cities of wealth ...

One local funeral director is being regarded as “a valued friend.” A generous contributor to the community. Someone who does ...

Sauté the aromatics. Add the tomatoes, chopped onions, and crushed garlic to the same pot and cook until soft. Add the water ...