Juicy, smoky chicken breasts are possible with the right prep, wood, and technique. This guide shows how to nail it every ...

In a pot large enough to hold both chickens, combine all of the brine ingredients with 2 gallons of water and stir. Add the birds to the pot, cover, and refrigerate for 8 to 10 hours. Remove the birds ...

My smoked chicken breasts electrify your taste buds with fabulous flavor and juicy, melt-in-your-mouth deliciousness, y'all!! A low-key prep and simple execution make this recipe come to life in the ...

The best fried chicken in Dallas is served at a barbecue joint. Any self-respecting pitmaster might cringe when I suggest the fried chicken to prospective customers, but chef and pitmaster Jeffrey ...

We love our beef in Texas, and historically, the rest of the nation did too. According to numbers from the USDA, beef and pork battled for protein supremacy until about 1950, when beef took a clear ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve throughout spring and summer. Molly McArdle is Food & Wine's Updates Editor. She ...

YPSILANTI, MI -- For K.C. Knipple, owner of Ma Lou’s in Ypsilanti, the key to fried chicken is fresh meat and a dry brine. Ma Lou’s, is known for serving southern-style fried chicken, smashed-style ...

As soon as it's warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene's "Bar-B-Q" (the ultimate outdoor cooking song) and dig out that bag of woodchips. It's time to smoke ...