barbecue recipes | Food Network

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Neelys' Cola Ribs

Video | 05:43

The Neelys' barbecue sauce has an unexpected ingredient: a can of cola.

Grilled Chicken Wings

Video | 03:54

Grilled wings in Chipotle Hot Sauce are served with Blue Cheese-Yogurt Dip.

Chocolate Coconut S'Mores

Video | 01:35

Taste these s'mores, and you won't believe Bobby was never a Boy Scout.

Barbecued Beef Short Ribs

Video | 03:20

Daisy makes tira de asado, or barbecued beef short ribs, for family dinner.

The Kitchen gives retro recipes some modern upgrades, starting with Geoffrey Zakarian's New-Style Steak Diane. The hosts put old-school kitchen rules to the test and share their own tips, and then Sunny Anderson makes her BK Currywurst Pull-Apart Pigs in a Blanket. The Casserole Queens, Sandy Pollock and Crystal Cook, stop by to spice up a classic with Lunch Lady Doris' Spicy Mac and Cheese. Jeff Mauro and Katie Lee re-create two ice cream truck favorites, Double Strawberry Shortcake Bars and Chocolate Peanut Butter Eclair Bars, before the hosts reveal viewers' choice throwback or comeback dishes and give them a retro refresh.

Have a Backyard BBQ

Plan your next picnic or cookout with BBQ recipes from Food Network for ribs, brisket, pulled pork, chicken, fish and more.

Great Grilled Chicken

Find the best grilled chicken recipes like BBQ, garlic-herb, jerk, beer can chicken and more styles from Food Network chefs.

Broiled Salmon

Recipe | Courtesy of Steve Scarabosi

Total Time:: 21 minutes

3 Reviews

Edward Lee

PROFILES

“Everyone has a story and a recipe,” says Edward Lee.Lee’s begins in his Korean grandmother’s windowless kitchen in Brooklyn, where he grew up on rice bowls and kimchi. But his palate longed for adventure: he’d sneak over to newsstands and “peek into issues of Gourmet like they were Playboy, lusting after lamb roasts and tartes Tatin,” he confesses in his cookbook, Smoke & Pickles (2013). “I’d whisper the recipes aloud.” For Lee, that allure and magic would never dim. By his thirteenth birthday, he writes, “I knew I would spend the rest of my life chasing the seduction of food.” These days, he’s living an entirely different chapter, in Louisville, Kentucky—and his story has become one of smoke and pickles. “Some say umami is the fifth flavor,” he says. “I say smoke is the sixth.” From the Korean BBQ of his childhood to the rampant BBQ culture of the South, “smoke is the intersection that connects my two worlds.” Whether that smoke comes from bourbon, bacon, or smoked spices, it pairs brilliantly with the briny punch of pickles, Korean as well as Southern. Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of which draw upon the kaleidoscopic facets of his unique story. “What I cook is who I am,” Lee writes, and that’s certainly true of the Panna recipes he’s shared with us: they take us back to his Korean-Brooklyn childhood, the years he sweated his way up through the kitchens of New York, and into the future of Southern fine dining.Edward's Restaurants:610 Magnolia (Louisville, KY) MilkWood (Louisville, KY) Succotash (National Harbor, MD)Edward's Book:Smoke & Pickles (2013)