BBQ Season Essentials : Improve your next yard party with a pyro’s dream lighter, designer croquet set and more

BBQ Season Essentials


Stateside, Memorial Day weekend marks the beginning of summer. Elsewhere, the weather does the deciding. Either way, in most of the Northern Hemisphere the mercury is steadily rising and barbecue weather is finally here. To celebrate the first few warm days of the season, we selected eight items that are…

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Cool Hunting Video: Takashi: The NYC Japanese-Korean barbecue restaurant cooks beef from nose to tail

Cool Hunting Video: Takashi


Manhattan’s West Village restaurant, Takashi, isn’t your average barbecue joint. To learn more, we spoke with Chef Takashi about preparing beef cuisine, quite literally, from nose to tail. Blending Korean and Japanese flavors and cooking…

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Serious Barbecue by Adam Perry Lang: The chef-turned-grill-master juggles a second printing of his cookbook and a Hollywood pop-up

Serious Barbecue by Adam Perry Lang


Originally published in 2009, Adam Perry Lang’s “Serious Barbecue” quickly became a coveted tome for fans of outdoor cooking. After numerous requests for copies of his BBQ how-to book, Lang has…

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Woodpile BBQ Brisket: Partially cooked, fully smoked brisket delivered to your doorstep for you to finish in your own kitchen

Woodpile BBQ Brisket


Living in a city like NYC it’s often easier to eat out than spend the time and energy cooking. And, for some of us, the most gourmet meal we’re qualified to cook is a peanut butter and jelly sandwich. For those of you…

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BBQ of Paper

Le duo de designers français Zim et Zou a encore frappé avec leur dernière création intitulée sobrement « BBQ ». Une force de détails et de précision, car en effet les deux français ont créé un kit BBQ 3D uniquement fait de papier. Un travail visuellement impressionnant à découvrir dans la suite de l’article.

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CH Editions: 3×1 Denim Pitmaster Apron: We teamed up with NYC’s preeminent denim depot for a selvedge summer time essential

CH Editions: 3x1 Denim Pitmaster Apron


For city dwellers, it’s rooftop season. For everyone else, it’s time for backyard parties. Either way, nothing makes good company better than a BBQ and some cold ones. With this in mind we recently teamed up with NYC’s preeminent denim heads, our friends…

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Burn Your Money Firelighters

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Austin BBQ

Five smoky eats around SXSW

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If you’re coming to Austin, you got to eat yourself some barbecue and there’s some terrific ‘cue available throughout the city.

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Since the first day Franklin’s Barbecue opened its doors on E 11th street, barbecue fans have been praising it to the high heavens, and Bon Appetit magazine recently named it the best barbecue in America. Owner and pitmaster Aaron Franklin starts smoking his meats in the wee hours of the morning and when he opens for business at 10am there’s a line of anxious eaters waiting to place their orders. By around 1pm the barbecue is sold out and Franklin’s closes for the day. You’ve got about a three-hour window of opportunity to experience Franklin’s sublime melding of fire, smoke and spice.

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Follow that sweet scent of smoldering oak uptown and you’ll find Ruby’s BBQ. Ruby’s slow-cooks their barbecue using brick and mortar pits and oak for the flavor and heat. In addition, they offer something few BBQ places offer: all-natural beef brisket that is free of steroids or hormones and an array of side dishes that includes enough variety a vegetarian can find more than enough to satisfy their hunger. Ruby’s feels like a backcountry roadhouse and the sound system provides the perfect soundtrack of Blues and down home Americana.

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The Iron Works BBQ is convenient to the hub of SXSW action, just a few blocks south from 6th street on Red River. Originally an ornamental iron work shop, it was converted to The Iron Works BBQ in 1978, and the Texas State Historical Commission has designated it a historical site. It gets busy around noon and the best deal are the sampler plates featuring brisket, sausage and beef ribs. During SXSW the place is jammed with musicians, industry types and disoriented regulars.

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If you can possibly find the time to make the 25-mile trip to Taylor to visit Louie Mueller’s BBQ, go for it. Since 1949, the Mueller family have been making some of the best, if not the best, barbecued brisket in Texas. Featured in countless magazines and on all the food channels, Mueller’s is not only a great place to eat barbecue, it’s a wonderful place to visit. A warehouse-size restaurant whose walls and floors have turned brownish yellow from years of smoke, Mueller’s sits on the main drag of the mostly abandoned downtown Taylor. There is a beautiful kind of serenity that pervades this once-teeming manufacturing town, which now looks and feels like a scene from The Last Picture Show.

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On the east side of downtown is one of Austin’s oldest barbecue restaurants, Sam’s, which has been in business since the 1940s. A popular stop on the Chitlin Circuit, Sam’s has served R&B royalty from Tina Turner to James Brown. Not much has changed over the years—the joint is funky and full of soul. Specialty of the house: barbecued mutton. Sam’s is open until 3am on weekends.

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