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BBQ Roundup 2018

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This time-honored tradition keeps growing in RVA. From barbecue clubs that go back 200 years to a distinctive sauce that's made its way to Boston, “Virginia” barbecue has made a name for itself in the pantheon of low-and-slow states and cities. Here's a look at what’s happening on our scene and who's serving some of the best ’cue, be it Virginia-style, Texas-style or a hybrid.

A regional style guide to commercial pig paint more

FOOD & DRINK

Critic Todd Kliman’s collection of his favorite Richmond-region barbecue spots more

FOOD & DRINK

We sat down with Joe Haynes, the author of “Virginia Barbecue,” for a history lesson on barbecue’s deep roots in Virginia. more

FOOD & DRINK

Plus pies, puddings and more sweet endings more

FOOD & DRINK

Barbecue that breaks the rules more

FOOD & DRINK

World champion pitmaster Tuffy Stone gives it a go. more

FOOD & DRINK

Texas Monthly’s barbecue editor may just have the best job in journalism. more

FOOD & DRINK

A veteran judge’s recipe for evaluating barbecue more

FOOD & DRINK

Chef Tuffy Stone offers a quicker route to tasty pork barbecue. more

Recipes

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