1. Clear an area of level ground of any combustible leaves or sticks. Lay out a two-layer base of blocks as shown. Build a fire inside the pit. After the coals have burned down, divide them into ...

On a winter day a couple of years ago, I got a call from Karen Bates at the Apple Farm in Philo, asking me if I'd like to join her, her family and a few friends for a weekend centered on a pig. The ...

It's no secret many Americans these days avoid using a lot of animal parts considered delicacies in other countries. Sometimes it's because certain meats are straight-up illegal in the U.S., like lung ...

In the woods of New York state, pitmaster Norberto Piattoni roasts whole pigs on a handmade spit to sell at his Catskills pop-up, the Modestos. “We’re cooking a pig that was raised on the land, and we ...

A Puerto Rican flag and a Philippines flag flank the ordering window of the Yammy’s Filipino Letchon truck, in Round Rock, just north of Austin. Meriam Soto, the matriarch of the family business, ...

I get recommendations for barbecue joints to visit about as frequently as I give them, which is daily. Few are immediately compelling, and an even smaller number have me changing my travel plans for ...

Backyard barbecuing is getting big. Literally.Still, while roasts are unlikely to obtain the ubiquity of the deep-fried turkey, they are common enough for Wal-Mart-owned Sam's Club to offer whole pigs ...

Seth samples a traditional Puerto Rican lechón at Lechonera DMV in Woodbridge, VA. Seth Tillman heads LECHONERA DMV, a Puerto Rican food truck in Woodbridge, VA, to watch co-owners Richard Torres and ...

Bill Eason, owner of The Little Red Pig Championship Barbecue in Marshville, N.C., loves roasting hogs, but says the sight of them is a turnoff to many of his customers. Most want the meat, but "don't ...