You sourced an organic or heritage turkey, brined it with whiskey and maple syrup for a day and a night, and slow-smoked it over hardwood. Now comes the fun part—or for many people the scary part—to carve it in front of an expectant hungry crowd.
The contentious mid-term elections might be over, but American households are grappling with another controversy: Should this year’s Thanksgiving turkey be brined, injected, both, or none of the above?
What are the best cities in North America in which to eat meat? A reporter from a major American newspaper asked me this in an interview recently, and it got me to thinking. Where should the unrepentant carnivore go to eat his/her fill of red meat?
Just in time for National Pork Month, it’s time to tackle the bacon weave, that magnificent mat of pork meat and fat that’s taken the blogosphere—and our barbecue community—by storm.
“Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?”
For all you coalheads in our barbecue community, we’re excited to announce the 2015 dates for Barbecue University™ at the fabulous 5-star Broadmoor resort in Colorado Springs: June 3 to 6 and June 7 to 10.
For years I’ve called them the “Moonies” of barbecue—that growing evangelical army of Big Green Egg enthusiasts who have a cult-like attachment to their green ovoid charcoal burning cookers and a messianic drive to spread the gospel of kamado cooking to every corner of Planet Barbecue.
If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. Here’s my menu.
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.
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