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.
Pulled pork is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience.
You know Raichlen’s philosophy: if something tastes great baked, roasted, or fried, it probably tastes even better grilled. Case in point: pizza.
It’s official! Reservations are now being accepted for Barbecue University™ 2017, what Forbes writer Larry Olmsted called “one of the best food lover’s events in the nation.”
These Korean-style beef short ribs, called kalbi, are direct grilled and cut into bite-size pieces.
Flat iron? Calotte? Teres major? Meet the new steaks, and don’t feel badly if you haven’t heard of them.
This tailgating season, try these chicken wings infused with a lemon-sesame marinade and brushed with a smoky beer barbecue sauce.
Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage.
Visit a typical St. Louis backyard in the summertime and you’ll likely find pork shoulder steaks sizzling away on the grill.
While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha.
A reinvention of a classic comfort food with roasted chiles, bacon, lobster, and wood 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!