Meat Moot, a global restaurant brand with roots in Turkey, has opened in southwest Houston, combining Texas-style offset ...

David Slaughter of Slaughter’s BBQ was moving into a stand-alone space in Sulphur Springs and told them he was selling his ...

An international restaurant chain specializing in smoked meats recently opened its first Ohio location in Hilliard. Meat Moot Smoking began welcoming customers at 3708 ...

Bob’s Bar-B-Que in Honolulu is exactly that kind of miracle – a humble roadside shack with a bright yellow sign that’s been calling to hungry locals since the disco era. You know you’ve found ...

We all love our classic pizza toppings like pepperoni, sausage, peppers, and onions. But in years past, some more unique items graced the tops of our pies.

Santa Ana knows how to grill up some seriously amazing food! Whether you crave smoky ribs, tender brisket, or juicy Korean-style meats, this city has something special waiting for you. I’ve checked ...

A new feature explores the traditional process behind authentic smoked pork tamales. Footage highlights the slow smoking of ...

Daniel Vaughn might be Texas Monthly's BBQ Snob, but Veronica Meewes' new book is basically the Texas barbecue bible. Weighing 5.23 pounds (or $150 worth of brisket), Texas BBQ: The Art of Low and ...

ST. LANDRY PARISH — A coalition of healthcare groups across St. Landry Parish is joining forces today to help residents quit smoking through a new outreach effort called “Smoke Meat, Not Tobacco.” The ...

SEATTLE — Eleven years ago, Jack Timmons traded his Microsoft career for a smoker and a dream. The Texas native opened Jack's BBQ on Airport Way in Georgetown, introducing Seattle to authentic Central ...

We independently review everything we recommend. We may make money from the links on our site. Learn more› By Abigail Bailey Abigail Bailey is a writer on the kitchen team. Her subjects have included ...

Jeffy Mai is the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade. In our Dining Reports, we share a firsthand perspective of a recent ...