Where to Eat Barbecue in Boston

From Sweet Cheeks in Boston's Fenway neighborhood all the way out to B.T.'s Smokehouse in Sturbridge, this map gives an overview of essential barbecue options in Boston and a little bit beyond. Whether you want Kansas City-style burnt ends (Blue Ribbon BBQ) or excellent ribs (M&M Ribs), there's something here for everyone. Read >>>

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Just because you don't eat meat doesn't mean you can't get a full meal at these barbecue-focused restaurants — and it doesn't necessarily have to be a plate of sides. Redbones, for example, has a full vegetarian section on the menu, including a broccoli dog, veggie burger, and more. Read >>>

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What's the best way to eat meat? Try this: grilled meat served table-side, sliced off a giant skewer and directly on to your plate. Here's a rundown of Boston's best Brazilian barbecue options, including the table-side rodízio service as well as some buffets. Read >>>

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Tangentially related to barbecue, let's talk about grilled tubular meats. Here are two dozen solid options in the Boston area, from Lone Star's Sonoran dog to Menton's foie gras frankfurter. Read >>>

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For two decades, Blue Ribbon BBQ has been serving barbecue in two Boston suburbs: West Newton and Arlington. Owner Ron Stoloff discusses the history of the restaurants, the future of the business (a new location, perhaps), and that delicious pulled pork. Read >>>

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B.T.'s Smokehouse, Blue Ribbon BBQ, Sweet Cheeks, and Blackstrap BBQ share some barbecue-related stats, from how many pounds of pulled pork they serve per week (up to about 2,500 at Sweet Cheeks) to pieces of cornbread (650 at Blackstrap). Read >>>

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A discussion with IQUE BBQ, Boston’s championship-winning barbecue team. The team includes Tremont 647's Andy Husbands, who will open The Smoke Shop in June 2016; cookbook author Chris Hart; Rosebud's John Delpha; restaurant consultant Ed Doyle; and food photographer Ken Goodman. Read >>>

Image credit: Andy Husbands (left) and Chris Hart/Courtesy of Husbands

Cambridge's popular cheese shop hosts a weekly sidewalk barbecue on Saturdays from late March into October. Here's a peek at what it looks like. Read >>>

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From pit to spit, wood to smoke, and everything in between. Read >>>

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Everything you need to know about sauce, meat, fat, and smoke from sea to shining sea. Read >>>

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From the boudoir to KFC, how the moist towelette evolved over time. Read >>>

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Barbecue's love/hate relationship with the manufactured flavor. Read >>>

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