Barbecue Style Pork Loin
Okay, it's not actually barbecued — but with a sweet, tangy barbecue-style sauce, this weeknight-friendly roast pork loin is the next best thing.
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Okay, it's not actually barbecued — but with a sweet, tangy barbecue-style sauce, this weeknight-friendly roast pork loin is the next best thing.
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This spectacular torta (Mexican sandwich) is Kogi chef Roy Choi's gift to Los Angeles's late-night partiers. The over-the-top combination of fried eggs, spinach, pork belly and roasted jalapeños is a little Mexican and a little Asian—a uniquely Choi hybrid.
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This stacked veggie sandwich features alfalfa sprouts, arugula, and creamy avocado along with cheddar cheese. A tart citrus vinaigrette brings it all together.
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Roy Choi was the first chef without a brick-and-mortar restaurant ever named a F&W Best New Chef. His mission to bring great food to the streets via his Kogi Korean BBQ food truck represented a seismic shift in the way food was delivered and consumed around America. A Culinary Institute of America grad and former cook at Le Bernardin, his culinary pedigree was hard-core, but the forward-thinking chef opted for a more unconventional path. Soon after Kogi's first truck tweeted its stops, lines were endless, and these smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite. A drizzle of Sriracha finishes them off — pair them with a refreshing Mexican lager beer, if desired.
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Chefs Daniel Patterson and Roy Choi season their awesome tomato-based spicy sauce with Korean chile paste and use it with everything from fries and onion rings to burgers and chicken.
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This smoky barbecue plate is a crowd favorite at Chicago’s Lexington Betty Smokehouse.
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Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.
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These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.
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This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.
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The unconventional toppings make these burgers special: Pickled beets add earthiness and tang; grilled pineapple rings add sweetness; and fried eggs add richness.
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Artichokes are at their best when cooked over a hot fire and served with luscious lemon aioli — made with the smoky juices and pulp of grilled lemons.
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This showstopper whole-grilled cauliflower is topped with a creamy tahina sauce; herby, spicy zhough; and tangy sumac onions.
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