If you want to earn the full assortment of pitmaster merit badges, you have to meet a few benchmarks. Mastering the art of a traditional low-and-slow Texas brisket is a must. Tackling the massive ...

Before the pandemic, for my birthday each year I’d roast a whole lechon in my Oakland yard and invite anyone I could to help eat it. It’s an odd tradition, but many Filipinos celebrate their birthdays ...

In 1972, the late James Beard–that celebrated chef and cookbook author, whose foundation bestows the coveted annual awards for culinary excellence–declared about the pig roast: “…They provide one of ...

Bill Eason, owner of The Little Red Pig Championship Barbecue in Marshville, N.C., loves roasting hogs, but says the sight of them is a turnoff to many of his customers. Most want the meat, but "don't ...