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From South Korea to Bali, street eats bring a mix of sweet, savory and spicy flavors -- sometimes all in one dish!
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Dry Rub Ribs from RendezvousDid You Know? The delicious tradition of BBQ arose in the early 1500s when Spanish explorers introduced pigs to the native populations of Florida. In turn, native Americans taught Europeans a grilling technique they called "barabicu", meaning "sacred fire pit."
Dish 1: Dry-Rub Ribs
Where: Rendezvous, 52 S 2nd St, Memphis, TN 38103 960 1280
Big Ben BBQ PlatterDid You Know? Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method.
Dish 2: Big Ben BBQ Platter
Where: Pappy’s Smokehouse, 3106 Olive St, Saint Louis, MO 63103 960 1280
Baby Back RibsDid You Know? Most barbeque joints serve up two kinds of ribs: baby back and spare. Spare ribs, the larger and flatter of the two, come from the belly side of the pig. Baby back ribs, smaller, curvier and meatier, are what’s between the spare rib and the spine.
Dish 3: Baby Back Ribs
Where: Henry’s Hi-Life, 301 West St John St, San Jose, CA 95110 960 1280
BBQ Feast at Osborne Family FarmDid You Know? Brisket is a cut of meat from the breast or lower chest of beef or veal. Brisket is also the national food of the Republic of Texas.
Dish 4: BBQ Feast
Where: Osborne Family Farm, 19400 Kanis Rd, Little Rock, AR 72223 960 1280
BBQ Ribs at Buz and NedsDid You Know? In the pre-Civil War period, Southerners ate, on average, 5-lbs. of pork for every 1-lb. of beef.
Dish 5: BBQ Ribs
Where: Buz n Ned’s, 1119 North Blvd, Richmond, VA 23230 960 1280
Dish 6: BBQ Chicken Dinner
Where: The Brick Pit, 5456 Old Shell Rd, Mobile, AL 36608 960 1280