Summer is here so life’s major questions are resurfacing. Most notably: should you use a rub or a marinade?

There is no wrong answer but there are definitely better ways to approach it and so to get into the nitty gritty of the nuance we turned to Myron Mixon. His new book BBQ & A with Myron Mixon answers all the questions he has been asked over his many years as an award-winning pitmaster, best-selling author and teacher. So we got him in test kitchen to get his take on when marinades work and when we should go for the rub.

Blog, Cookbook, Cooking, Food, VideoAli RosenJune 27, 2019BBQ, barbecue, Myron Mixon, rubs, marinade, spices, SouthernComment

Understanding Regional Barbecue

There aren't a lot of topics that inspire quite as much debate as barbecue. According to Matt Moore, the author of the awesomely titled 'The South's Best Butts', whatever BBQ you grew up with is what you remain loyal to. But even for those of us who love a good low-and-slow cooked piece of meat, it can often seem overwhelming to distinguish all the different types. So we got Moore to break it down for us.

Video, CookbookAli RosenJuly 27, 2017barbecue, South Carolina, North Carolina, Texas, St Louis, ribs, pork, meat, vinegarComment

Pat Martin at the James Beard House

Chefs, InterviewAli RosenAugust 13, 2014barbecue, Nashville, TennesseeComment

5 Barbecue Tips from the Masters

FoodAli RosenJune 10, 2014barbecue, BBQ, pitmastersComment

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