1A 1A Presents: Milk Street's Summer Lollapalooza
Aug 31, 2025
Join barbecue connoisseurs Daniel Vaughn, who has sampled nearly 2,000 BBQ joints, Meathead Goldwyn, the grilling science guru, and Kenji Lopez-Alt, a New York Times food columnist, as they explore the rich culture of Southern barbecue. They delve into the intricacies of BBQ joint evaluations and shed light on essential grilling techniques. Discover the art of grilling pizza and the communal joy of sharing recipes, all while gathering practical tips that will elevate your outdoor cooking experience!
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Barbecue Is About Place And People
- Daniel Vaughn has visited nearly 2,000 barbecue joints and describes how place, people, and sides shape the experience.
- He highlights Louis Miller (Taylor, TX) and Skylight Inn (Aiken, NC) as exemplary regional spots with memorable traditions.
Wood Flavor Is About Burn, Not Myth
- Wood choice matters mostly by burn behavior and smoke intensity, not mystical flavor notes.
- Mesquite burning poorly makes harsh ashtray flavors; properly burning hardwoods give a pleasant smoke.
Plan For The Stall During Low-And-Slow
- Expect evaporative cooling during low-and-slow cooking; the meat can stall around 160°F until the surface dries and forms bark.
- Wait for the exterior to dry and crust before the internal temperature resumes rising.
