Steven Raichlen's Barbecue! Bible

Your Guide to Curing Salts

Many people have taken to curing and smoking their own bacon, pastrami, jerky, etc. Here’s a guide to the various curing salts and what you use them for.

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Win a Chile Pepper Assortment

It’s chile season! Melissa’s is on top of the hot Hatch chile phenomenon, and is ready to give away its Great Chile Pepper Assortment and Cookbook.

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9 Must-Have Tools for Labor Day Grilling

The right gear can help ease your labors at the grill. Here are nine time-saving tools and grills to buy now.

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Summer’s Last Hurrah: The Raichlen Labor Day

If you’re like me, after a summer of cookouts, you’re ready for a party that’s big on flavor, but light on actual work.

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8 Foods to Grill Wrapped in Bacon

In our continuing celebration of National Bacon Month, here are eight of my favorite foods to grill wrapped in bacon.

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Recipes and Crowd Favorites


From the BBQ Blog

Taking the Cure: Of Nitrites, Prague Powder, and Other Curing Salts

Picture the incarnadine color of corned beef and pastrami. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). The rich hammy flavor of bacon, prosciutto, and jamon serrano. The complex umami flavors, not to mention the remarkable shelf life of dry-cured sausage and salami....

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Win a Chile Pepper Assortment and Cookbook

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Summer’s Last Hurrah: The Raichlen Labor Day



Books by Steven





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