Native Texan BBQ Rub

Texas brisket is practically a thing of legend. When done right, seasoned with lots of pepper and smoked low and slow for many hours, it should develop a flavorful bark around the outside, a nice pink smoke ring around the inside, and yield tender, juicy meat when you slice into it.

Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.

Pulled pork, a classic American BBQ staple in the South and Midwest, is smoked, baked, then grilled to perfection using the 3-2-1 method.

You don't have to be equipped with a grill or a smoker to make this rich, barbecue inspired brisket. Braised for several hours in the oven with lots of onion, garlic, and your favorite BBQ seasoning, it's delicious served with potatoes or pasta.

Peaches pair with the sweet, smoky, salty, and savory flavors of barbecue seasoning surprisingly well, and they absorb this slow cooked baked bean sauce for a unique bite each time.

The slow cooker does all the work for these flavorful baked beans. Season them to fit any regional barbecue spread by choosing a different style of BBQ rub each time you make them.

Take your favorite steak seasoning in an Asian direction with this quick weeknight meal idea.

This crowd-pleasing recipe couldn't be easier or more delicious. It yields the flavors of summer BBQ without the commitment to the grill. Plus, it's great warm or cold so you take it to your next picnic.