The past few years have seen something of a barbecue revolution here in New York, but that doesn't mean much to us vegetarians. Even places that are doing creative things with barbecue don't make much concession to us, relegating our options to side dishes. And even then, dishes like collards or beans are often laced with pork products, limiting our choices even more. The first time I visited Fort Reno Provisions, they mentioned that their collard greens are completely vegetarian (though the beans are full of meaty burnt ends). I've eaten there twice now, and some of the sides make the trip well worth it. More

Orlando Sanchez of Butcher Bar is still getting accustomed to holding the reigns of his very own kitchen staff—something he never dreamed he would be doing at 26. He talked with us on Butcher Bar's back deck about his Texas beginnings, future upgrades he hopes to make to his already highly praised establishment, and what barbecue means to him. More

Barbecue joints in Park Slope, name one. (Scratching head.) I'm coming up short, though have heard recent rumors of a Dinosaur Bar-B-Q in the works. Chef Jacques Gautier of Palo Santo in the Slope also realized this barbecue deficiency when his business partner's pregnant wife was craving brisket. "A few beers later," he explained—and sometimes these stories actually end with a good idea. More

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

Barbecue ribs? Yep, the folks at Dinosaur Bar-B-Que do that. But what about turkey? In this video, our own Carey Jones drops by Dinosaur's Harlem kitchen, where founder John Stage shows her how to smoke a turkey. 'Tis the season, after all. More

The Neelys, of Food Network fame, are no strangers to barbecue. Long before husband and wife Pat and Gina Neely landed their TV deal, their uncle, Jim Neely, opened up Jim Neely's Interstate Bar-B-Que in Memphis, Tennessee—a respectable barbecue joint by any standards. And if Neely's in New York were half as good as Jim Neely's Interstate Bar-B-Que, everything would be hunky dory. But it isn't. More

This didn't start as a battle of Brooklyn barbecue; this started as a review of Mable's Smokehouse, the newest barbecue joint to grace Williamsburg. But after a meal at Mable's, we had to see how its closest competitor, Fette Sau, stacked up. More

The 9th annual Big Apple Barbecue Block Party was hardly different from the 8th annual Big Apple Barbecue, which wasn't all too different from the 7th annual Big Apple Barbecue. Fortunately, after nine years of building a bigger and better barbecue, the Block Party's repetitions taste more like tradition. A curated festival of Southern-style barbecue in New York City is not something to turn down lightly, no matter how many times we've lined up for our favorite pulled pork sandwich in the past. More

New York is two days away from its best taste of whole hog heaven. (Oh, and rib heaven. And pork shoulder heaven. And beef brisket heaven.) At the Big Apple Barbecue Block Party, Madison Square Park will be an animal's graveyard on a roll, with some of the biggest names in barbecue from all around the country coming in for the occasion. Here's our guide to making the most of this year's Block Party. More

Has New York become a rib town? We set out to answer this by trying seven pork ribs in Manhattan. Who runs the best rack-et in this city? And how do these ribs stack up to other ribs on the barbecue trail outside of New York City? More