Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

He cooks as many slabs of fresh brisket as possible for the next day, and once it’s gone, it’s gone. “There’s something to be ...

Brisket, burnt ends and an anything-goes spirit define barbecue culture in KC, a Midwestern US city with a voracious appetite ...