Some American chefs are getting creative and reinventing classic barbecue recipes with international flavors such as spicy Thai sausage and unexpected sides such as preserved-lemon couscous and coffee-laced quinoa. "Just because it's barbecue doesn't mean it has to always stay the same," said Tim Rattray, chef at the Granary 'Cue & Brew in San Antonio, Texas. "I love classic barbecue, and I think we make a great version of it here. But I want to take it further."
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