Wayne Mueller spends around $15,000 a month on brisket — roughly half of his food costs. Any hike in prices adds up quickly. ...

Pitmaster Erica Blaire said there are often three things worth ordering at a barbecue restaurant. Brisket can tell you a lot about a chef and pitmaster through its flavor and preparation. Ribs are ...

Rodney Scott, a pitmaster, shares his tips for spotting a true barbecue restaurant. The James Beard Award-winning chef says using your senses comes in handy. For Scott, no visible pile of wood, no ...

At Heritage Barbecue in San Juan Capistrano, pitmaster and co-owner Daniel Castillo, who owns the restaurant with his wife Brenda, applies a carnitas method to the process of cooking his pork shoulder ...

Typically, when you hear a pitmaster’s introduction to the world of barbecue, tales of growing up around cooking and a passion for food come into play. This isn’t that type of story. Lance Kirkpatrick ...

Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop ...

Progresso heats up mealtime with five new BBQ-inspired soups offering 14g of protein or more per can. Progresso Pitmaster soups capture the bold, satisfying flavors of BBQ in a no-fuss, no-flame ...

Get ready for a thirst-quenching masterclass as a pitmaster pairs smoky BBQ with drinks you didn’t know you needed.

It can seem intimidating, but pitmaster Pat Martin swear it's not. — -- A backyard barbecue is one thing. Roasting an entire pig in your backyard is entirely another. It can seem intimidating, ...

Progresso Soup has done it again and is out with a limited-edition item to pair with a new soup. This summer, the soup brand from General Mills introduced Progresso Pitmaster — a new line of ...