A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017.
Like most people, I grilled food on top of the slab. But the real magic happens when you grill food under it.
It’s tough work, as the cliche goes, but someone has to do it. Part of my job—one of the best parts—is keeping tabs on the best new barbecue and grill restaurants.
Prime rib. No other hunk of meat has such wow power. And no other cut strikes more fear in the hearts of home grill masters.
In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top.
The BarbecueBible.com staff has assembled a dozen recommendations for delighting the griller or barbecuer on your gift list this holiday season. Remember: if they grill better, you eat better.
Chicken wings enhanced with smoky flavor, smothered in jalapeño sauce, and topped with cilantro and peanuts. Napkins and cold beer required.
I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris.
Introducing “turketta”, a boned, rolled, stuffed, grilled turkey breast inspired by Italy’s porchetta.
What would be more traditional, more welcome than a house-cured, house-smoked ham to sustain the household through the coming days?
Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs.
Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.
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 week. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!