A rack of BBQ goat ribs with a knife and bones in the background - Yessi Frenda/Shutterstock When you think of barbecue ribs, they tend to be sauced or dry-rubbed pork and beef. Cooked slow, smoked, ...

Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...

A big part of barbecue culture in the U.S. involves talking about tradition, but even the most history-conscious scenes sometimes see old-school dishes disappear. Tastes change, new ingredients get ...

The smoked pulled goat from chef Max Hussey, served with fry bread that’s not pictured. Photo: J. Barmann/Grub Street Since they opened in late 2011, Southpaw (2170 Mission Street at 18th) has flown a ...

You’d think finding good barbecued goat in the Texas Hill Country wouldn’t be so difficult. This area has been the U.S. epicenter of sheep and goat ranching since the nineteenth century when wool and ...

Billy the goat: You might want to steer clear of Electra. Every Mother’s Day weekend, it’s in this small Texas town — one that prides itself in being home to more pump jacks than people (thus its ...

A recently closed Sebastopol barbecue restaurant will soon house Goatlandia Kitchen, a vegan kitchen space for a farm animal rescue sanctuary. “I love the notion of changing a meat-based barbecue ...

Q-BBQ, Michelin Guide's Bib Gourmand-winning restaurant and a Chicagoland favorite, will celebrate the Chicago Cubs entering the World Series for the first time since 1945 by smoking a goat at their ...