As you know I started writing for Tasting Table in June. And since I became a writer for them, I’ve really enjoyed learning new things via the research I do for each piece. My articles range from canning tips, kitchen hacks, and all other topics food related.
Over the course of the summer I’ve written a few articles on one of my favorite styles of food: barbecue. If you’re like me, you’re always looking for ingredients to give your sauce a little extra zing, or the meat just right. Read on for a few of my barbecue related articles.
Ever wondered what cut of meat makes for the perfect pulled pork? I put pulled pork questions to rest in my article The Absolute Best Cut of Meat for Pulled Pork. Read it and find out which parts of the pig make the cut.
When it comes to barbecue, I feel like there are two sets of people: those who have a tried and true favorite sauce, and those who are always up for trying something new or improving their sauce of the moment. Whichever camp you fall into, I have an article for you!
Find out what simple addition will make your sauce sticky enough to coat ribs, and the secrets to sauce from the Lone Star State. Read This Simple Addition Guarantees Rich, Sticky Barbecue Sauce and What Makes Texas BBQ Sauce Bigger and Bolder Than Others.
For now, that’s all the barbecue articles I have, but stick around, I’m sure I’ll have more in the future!
Amanda Bretz 