In our last blog post, we explained the difference between a porterhouse and a T-bone steak. Today we cover the 10 steps to grilling the perfect T-bone or porterhouse—no matter how thick.
Just in time for National Hot Dog Day, we bring you these explosively flavorful hot dogs I experienced at a samba school in Rio. The vendor topped her charcoal-grilled hot dogs with a luscious relish of corn, tomatoes, peas, black and green olives, and hard-cooked eggs.
You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to reimagine the fast food McRib as real barbecue. Challenge met and expectations surpassed. This is one guest blog I can’t wait to try out on my smoker.
The perfect brisket is the holy grail of barbecue—often pursued, rarely attained. Your goal is a thick moist slab with a crusty “bark,” a vivid smoke ring, and meat so smoky, you’re inclined to measure your consumption in pounds, not ounces.
Excited? That doesn’t begin to express the emotion. After years of planning and months of shooting and editing, my new TV show, Project Smoke, launches on Saturday, June 27 (and in some cities July 4th weekend or later this summer). Our mission: to do for smoking what Primal Grill did for grilling.
When I started smoking meat 25 years ago, no one knew of reverse searing. Today, you can hardly browse barbecue websites without being urged to try it. The process turns the traditional method of cooking a steak or roast—hot sear followed by slow roast—on its head.
This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill.
It’s time to tackle extreme steak grilling: That means on a shovel, grilled over spruce branches, wrapped in hay, in a salt and cloth crust, on a pitchfork, and my favorite—grilled directly on the embers.
What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). And it shouldn’t be too lean: 15 to 20 percent fat is ideal.
It’s the time of year to cast a critical eye on your grilling hardware. For some people, that means refurbishing grills that grew sclerotic over the winter. For others—and here I raise my hand—National Barbecue Month gives you license to shop for a new grill or smoker.
Tom Mylan, co-owner of The Meat Hook in Brooklyn, uses cherrywood to smoke bacon at his shop “because it imparts a sweet but not wimpy smokiness.”
America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you don’t really need mustard, pickles, or rye bread.
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