Should you buy Prime or Choice? Wet-aged or dry-aged? Here’s how to speak with your butcher so you sound like you know what you’re talking about.
Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs.
You promised to bring brisket to work in the morning and can’t afford to stay up all night. Fortunately, there are several methods for building a fire capable of sustaining itself for several hours.
Super Bowl Sunday is one of the biggest eating days of the year, second only to Thanksgiving. And planning a menu—especially around grilling and smoking—is half the fun.
If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke.
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.
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!