BBQ

Everything that came off the pit (and out of the skillet and the fryer) since 2007.

The cooks

• The 100% Bacon Burger

  A patty ground entirely from hickory smoked bacon, cooked in a skillet and finished with pepper jack.

• The Deep Fried Bacon Burger

  Bacon Burger 2.0: stuffed with mozzarella, beer-battered and dropped in hot oil.

• Brisket

  Worcestershire and rub paste, fat cap down, 225 degrees and a rest in the cooler.

• Pork Butt

  Pulled pork from the smoker, wrapped and cooked until it pulls apart.

• Pork Loin

  A lean cut that punishes you for overcooking it.

• Stuffed Pork Loin

  The pork loin, rolled around a filling and smoked.

• Chicken

  Smoked chicken, start to finish.

• Sauces

  Homemade barbecue sauce to go alongside the meat.

Dry rubs

• Burger and Skillet Rub

  A low-sugar rub built for direct heat — burgers, steaks and anything going into a cast iron skillet. Coarse salt and pepper, coriander, and a little Ceylon cinnamon. Makes about half a cup.

• Ceylon vs Cassia in a BBQ Rub

  The two things sold as cinnamon behave differently in a barbecue rub. What the difference is, how to tell them apart in the jar, and when it actually matters.

• Cinnamon-Coffee Brisket Rub

  A coarse Central Texas brisket rub built on 16-mesh pepper and salt, with dark roast coffee and a small amount of Ceylon cinnamon for depth. Makes about one cup.

• Sweet Heat Pork Rub

  A brown sugar and paprika rub for pork butt, ribs and shoulder, with chipotle for heat and Ceylon cinnamon and allspice behind it. Makes about one and a quarter cups.