BBQ

Get recipes and watch the full series at: From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some of the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster, and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success. ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, no

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Go to recipe: Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Find recipes at Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Recipes at Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson from Charlie T’s Foods walks us through the art of smoking sausage.