Barbecue-pit flavor, minus the pit.

An uncooked sauce that preserves the freshness of the fruit and can be easily thrown together with just a cutting board and blender.

Hybrid pigs raised in Kentucky are carefully developed for the flavor of their meat.

With Cuban-style pork as an inspiration, the same tangy, pungent marinade can be used for a smaller cut of meat that grills quickly.

Serbs in Manhattan finally have a place to hang out downtown, at Kafana, while Wildwood Barbeque serves appealing food in a mammoth roadhouse of a restaurant.

Done right, jerk is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu.

Heat-seeking chowhounds are drawn to Rhong-Tiam, but the restaurant also explores the complexities of Thai dishes that have nothing to do with heat.

Bar Q is a riddle, but it’s a riddle with a solution: don’t pay too much attention to the restaurant’s name, which alludes to barbecue.

Sophie’s Cuban Cuisine may not be authentic (its owners are Peruvian), but authenticity can be overrated.

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