Metro Times BBQ Issue

From the different types of barbecue to near every conceivable joint in and around Detroit to get your rib on ... it’s chock-full of sweet molasses lovin’.

It is an art. Of course we’re talking about grilling on the ‘cue. For those in the know, the statement of fact is nothing more than that. For other not yet acquainted with how in-depth barbecue culture runs ... well, after this week’s issue we trust you will be well-schooled enough to speak the gospel too.
 
This issue is a keeper, folks. From the different types of barbecue to near every conceivable joint in and around Detroit to get your rib on ... it’s chock-full of sweet molasses lovin’.
 
Unless you already know, you likely have no idea how intricate barbecue culture in America is — really!
by Bryan Gottlieb
 
What’s driving the barbecue craze?
by Michael Jackman
Listings of many notable barbecue joints throughout metro Detroit
 
From basic to tricked-out, four ways to wage your flame war
by Michael Jackman
 
A roundup of Michigan sauces get an MT tasting
 
How a handful of jerky became a red-hot business idea.
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