Depending on your protein, or even your postal code, BBQ sauce recipe styles and preferences can vary widely from person to person. For those of us who love poultry, North Alabama's vinegary white BBQ ...

Brisket has a reputation for being the kind of dinner that takes over your whole day: long marinades, 14-hour smokes, and a nervous eye glued to the thermometer. It doesn’t have to be that dramatic.

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...