More and more people are curing and smoking bacon at home. The good news is that the process is easy, requiring few culinary skills and little actual work. I came up with a streamlined process for bacon you can cure, dry, and smoke at home in a week.
When it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi.
This month only, you can get four of my e-books for under $10 total. Our good friends at Blue Plate Special are celebrating barbecue and grilling during July by offering my e-cookbooks and publishing a few of my recipes on their blog.
Are you excited for July 4th? My menu this year salutes New England with a sizzling grill-top clambake. These recipes will take your cookout over the top.
Speaking as a guy and a father, here’s a bit of advice: We want toys (not ties). And time with you and yours. Gear for your grills satisfies both criteria.
HOME BLOG BBQ BOARD BBQ WIKI RECIPES & TECHNIQUES STORE ABOUT The Science of Brining Lean meats, like chicken breasts, pork chops, shrimp, or fish fillets, trip up many grillers. […]
HOME BLOG BBQ BOARD BBQ WIKI RECIPES & TECHNIQUES STORE ABOUT Fire It Up for Mother’s Day I didn’t get my passion for food from my mother (decidedly a non-cook), […]
HOME BLOG BBQ BOARD BBQ WIKI RECIPES & TECHNIQUES STORE ABOUT Wham, Bam, Thank You, Ham Find out how to make a classic American ham (pink, salty, meaty, moist, and […]
HOME BLOG BBQ BOARD BBQ WIKI RECIPES & TECHNIQUES STORE ABOUT Embrace the Popularity of Lamb Quick: What’s the world’s most popular grilled/barbecued meat? If you named beef or pork, […]
Much as globalization now drives our economy and demographics, it also shapes our notion of barbecue sauce. Chimichurri? Salsa verde? Pico de gallo? These are a few of the global condiments that Americans now recognize and serve as barbecue sauce.
Read on to get my recipe for a smoked chicken gumbo. Heretical? It will tempt the most devout penitents.
You’ve got a craving; I have your fix; and it comes from the steer’s underbelly. I speak, of course, of skirt steak, and its cousins, flank steak, hanger steak, and flap meat.
Steven Raichlen's official newsletter, Up in Smoke, is available exclusively on barbecuebible.com. Culled from experiences on the barbecue trail and beyond, Steven brings you reviews you can use, recipes, answers to your questions, special BBQ store discounts, and more. The newsletter is FREE and comes out every month. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!