Prime rib is one of the most intimidating hunks of meat a grill master will ever face, capable of making—and breaking—reputations.
Still looking for that gift that will leave your favorite griller gobsmacked, but don’t feel like braving the crowds or arctic-like temperatures? I have a solution (or more precisely, powder): a bespoke batch of barbecue rub you whip up in the comfort of your own kitchen.
Steven Raichlen’s Gift Guide newsletter for the holidays will help you find all those great gifts for the grillers in your life.
Thanksgiving always brings with it a healthy dose of nostalgia, and this year, I’m feeling the passage of time with particular edge. My friend and mentor, Anne Willan, has just published her memoirs. The story begins in 1975 with the opening of La Varenne, Anne’s cooking school in Paris. And I was there at the beginning.
I’ll never forget the day I discovered grilled pizza. It was back when I was the restaurant critic for Boston magazine. The restaurant in question was Al Forno in Providence, Rhode Island. The waitress delivered an uncut rectangle of dough—cracker-crisp at the edges, blistered and charred on the bottom, moistly chewy in the center. The smoky aroma damn near drove me mad.
Johnny Appleseed never attended Barbecue University. But if the apple evangelist lived today, we’d welcome him with open arms. If the apple is one of our most popular fruits and its byproducts—apple wood, apple cider, cider vinegar, and applesauce—are essential barbecue flavorings, we have this singular American folk hero to thank.
It’s Oktoberfest! Not that this barbecue community needs an event to honor the inviolable bond between beer and barbecue. Germans celebrate the connection with Oktoberfest—two raucous weeks of beer drinking and partying in Munich.
Tailgating, a distinctly American tradition, has come a long way since November 6, 1869, when fans lowered the buckboards of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers, in New Brunswick, New Jersey. For those keeping score, Rutgers won, 6 – 4.
If this time of year makes you nostalgic for school, enroll in the learning adventure of a lifetime—Barbecue University™ at The Broadmoor—for one of our May/June, 2014 sessions.
If you want a symbol of how much attitudes about grilling have changed in recent years, consider Labor Day.
Quick: Name something you can pick up at any produce stand or grow in your garden that can be used as a weapon. Hint—it’s not the club-like zucchini your neighbor leaves on your doorstep in the dead of an August night. The answer is—drum roll, please—a chile pepper.
There are almost as many unique regional barbecue sauces as there are distinctive accents, y’all. Every aspiring pit master should be familiar with them.
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 month. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!