Author: Mike Kostyo

  Photo Credit: Clinton Hall « BACK           While plenty of barbecue sauces feature fruit flavors like peach and blueberry, Darryl Harmon, executive chef of New York’s Clinton Hall flips the concept, using barbecue sauce to flavor fruit. His Grilled Watermelon Salad features traditional flavor accompaniments like feta, red onion, micro arugula and mint, but it’s all given a more savory, smoky twist with the addition of barbecue sauce, while candied chickpeas add crispy texture. « BACK   American barbecue has never showcased more flavor diversity than it does right now. Across the country, chefs...

  Photo Credit: Newk’s Eatery « BACK NEXT »           While barbecue chicken pizza is a common sight on menus today, Mississippi-based fast casual Newk’s Eatery takes it one step further with an on-trend regional variation. The brand’s “Q” Pizza features a signature white barbecue sauce, plus all-natural chicken, bacon, mozzarella, chile oil and jalapeños for a kick, and a final drizzle of the white barbecue sauce to finish. Bonus: The white barbecue sauce also does double duty on a chicken sandwich. « BACK NEXT »   American barbecue has never showcased more flavor diversity...

  Photo Credit: Goldberg Photography « BACK NEXT »           Chicago-based Lillie’s Q has taken the country by storm with a barbecue sauce lineup that includes everything from a BBQ Aïoli Tender Sauce to a mayo-based Ivory Barbeque Sauce to a vinegar-based Eastern North Carolina Barbeque Sauce. The brand’s mustard-based Gold Barbeque Sauce was originally created to compete in South Carolina, but it can now be found nationwide at retail and at the brand’s restaurants, used on chicken, pork, and even seafood dishes like salmon. It’s a small part of why Carolina Gold barbecue sauce...