American

The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."

This classic pulled pork is the ultimate holiday weekend grilling project.

When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. ** This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce. **

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it—I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing up a stone's throw from Lexington, North Carolina—the World barbecue headquarters—I always visited a barbecue joint to get my pork fix. We'd either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the barbecue joints and moved north. If I was going to enjoy pulled pork more than once or twice a year when I went home, I just had to teach myself how to make it. Here is my tried-and-true version made most often on a gas grill, no less!

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home. You may never order a burger out again!

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .