— -- (Editor's note: A previous version of this article misidentified the location of Owensboro, Ky.) The scene: Barbecue is one of the most unique and regionalized of American foods, and I have ...

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

It’s hard to find smoked lamb ribs in Texas. Some pitmasters call it mutton, and there are only a handful of joints left who still bother to cook it. So when I saw that 18th & Vine Barbeque in Dallas ...

This street-food staple in Trinidad and Tobago is commonly served with french fries and topped with an array of sauces, including barbecue, Trini-style garlic aioli, pepper sauce, and chadon beni ...

This is lamb made the traditional Greek way with an Ancient Greek twist; the addition of fish sauce and pomegranates. Pomegranates were often used in Ancient Greece and symbolize many things. The ...

When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

Combine the juice of two lemons, olive oil, garlic, salt and pepper. Divide in half and marinate the lamb in one and mushrooms in the other. Pre-heat a greased BBQ plate and cook lamb to you taste.

Maggie and Lindsey travel to Western Kentucky to experience the unique tradition of mutton. Maggie and Lindsey travel to Western Kentucky to experience the unique tradition of mutton with two ...

1. To prepare the yoghurt marinade, mix the yoghurt, garlic, lemon and ground cumin together until combined. 2. Place the lamb in a deep plastic container, cover with the yoghurt marinade, cover with ...