There are plenty of traditional holiday meals to think about as we near the end of the month. Rib roasts, even more turkey, a sporadic ham or wellington. But I’m a bigger fan of lamb—and not just ...

In this video i'm going to show you how to smoke ribs, beef pork ribs and lamb to be exact! I'm also going to try and get them finished at around the same time too! I'll be covering off the below: BBQ ...

My religious upbringing was, in a word, confusing, so the Easters of my youth were very basket-focused. My mom still send me Easter packages, but I have not been inside a church in I don’t know how ...

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 ...

Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red ...

A Greek-style smoked leg of lamb is cooked “low and slow” surrounded by the smoke from a wood fire. Credit: AP Sign up for the Concord Monitor's morning newsletter and get essential news each day.

It’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...

Chef John des Rosiers removes about two-thirds of the lamb belly fat, leaving the outer layer. He rolls it around fresh oregano and basil and madras curry powder and smokes it for six hours over apple ...

It’s hard to find smoked lamb ribs in Texas. Some pitmasters call it mutton, and there are only a handful of joints left who still bother to cook it. So when I saw that 18th & Vine Barbeque in Dallas ...

Coy and Rachael Webb have been putting a little Colorado into traditional smokehouse barbecue since they opened Roaming Buffalo in early 2015. That means lamb and bison — as well as the occasional elk ...

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, ...