Lexington BBQ Sandwich
Pork shoulder smoked over oak, chopped, doused in the thin vinegar-and-ketchup "dip," and capped with red slaw dressed the same way. The Piedmont North Carolina build, and its one-ingredient line.
Smoked Meat Sandwiches
Discover the realm of smoked delights in our Smoked Meats & BBQ category. Learn the secrets behind mouth-watering BBQ, create your own perfect pastrami, or explore the nuances of different smoking techniques. From the choice of wood to the art of brining, we cover it all. Embark on a smoky culinary journey today!
Kansas City BBQ Sandwich
Kansas City puts the sauce in front: burnt ends or chopped pork on a plain bun under a thick, sweet tomato-and-molasses glaze that clings rather than cuts. The most sauce-forward barbecue city.
Kalua Pork Sandwich
Kalua pork is the leftover of an underground pit oven where shoulder cooks under banana leaves and hot stones for hours. When it ends up on a sweet roll, the bread is the smallest decision.
Hot Pastrami
Steamed pastrami served hot on rye with mustard.
Georgia Peach BBQ Sandwich
Smoked pulled pork under a peach-pureed barbecue sauce, the fruit standing in for refined sugar and doing the bodying and acid too. A Georgia build keyed to the state's emblem.
Eastern NC BBQ Sandwich
In eastern North Carolina the barbecue sauce is thin enough to drink: cider vinegar, red and black pepper, no tomato. Chopped whole-hog pork with crackling skin and sharp slaw on a soft bun.
Cracklin Sandwich
Fried pork skin (cracklins) on French bread.
Corned Beef Sandwich (Cleveland)
Piled corned beef on rye; Cleveland has more corned beef per capita than anywhere.
Corned Beef on Rye
Salt-cured beef brisket sliced and served on rye with mustard; Jewish deli staple.
Chopped Brisket
Smoked Texas brisket chopped on a butcher block with the bark worked through the pile, dressed with a thin tangy sauce, on a soft white bun with pickle and raw onion.
Chopped Beef Sandwich
The Texas barbecue counter's value order: smoked brisket ends and bark-heavy trimmings chopped, tossed in thin red sauce to bind them, and pressed into a soft bun with onion and pickle.
Carolina Whole Hog Sandwich
Whole hog (every part) slow-smoked over wood coals, chopped and dressed with vinegar-pepper sauce; the purest form of NC BBQ, served on a...
Carolina Pulled Pork
Pulled pork with vinegar or mustard-based sauce.
Burnt Ends Sandwich
The brisket point, cubed and run through the smoker a second time into sticky, bark-heavy meat candy on a bun. Kansas City's most coveted cut, once given away free.
Brisket Sandwich (Texas)
At a Central Texas barbecue joint, the brisket sandwich is a counter cut made portable: post-oak-smoked beef sliced to order, plain white bread, pickles and raw onion, sauce kept on the table.
Brisket Sandwich (NYC Deli)
The New York deli brisket is cooked in water, not smoke: a wet oniony braise sliced soft onto seeded rye with mustard, the delicatessen's reading of a cut Texas sends through fire.
Brisket on Texas Toast
Sliced or chopped brisket served on thick-cut buttered and griddled Texas toast; popular alternative to white bread at BBQ restaurants.
Big Red Brisket
Oak-smoked brisket on soft white bread with a cold bottle of Big Red beside it: the San Antonio meat-market plate where the bright red cream soda is half the order.
Beef Rib Sandwich
A smoked Texas beef short rib, the richest cut in the pit, lifted whole off the bone and laid on plain white bread with pickle and onion: the most intimidating cut on the board made portable.
BBQ Sandwich (Global Export)
American BBQ has become a global phenomenon; Texas-style brisket, Carolina pulled pork, and KC burnt ends sandwiches are now served in Lo...
Baltimore Pit Beef
Charcoal-grilled beef round sliced thin on a Kaiser roll with horseradish and tiger sauce.
Alabama Smoked Chicken (Big Bob Gibson)
A whole chicken smoked over hickory and dunked straight into a white, mayonnaise-and-vinegar sauce: the north-Alabama signature Big Bob Gibson built in Decatur in 1925.
The Cubano
The Cubano is settled by the press: ham, mojo-roast pork, Swiss, pickle, and mustard on Cuban bread, flattened on a plancha into one dense, crisp object, with a recipe four cities still argue over.
New York Deli Pastrami
Cook authentic New York Deli Pastrami at home with a meticulous brine, spice rub, and slow-roasting process for a flavorful and unforgettable sandwich experience.