Find out how to make a classic American ham (pink, salty, meaty, moist, and above all, smoky). It’s the kind of ham you’d be proud to put on your table. (PLUS, you’ll learn what you should look for when buying one.)
On any given evening, more fires around Planet Barbecue are lit to cook lamb (or mutton) than any other animal protein. Despite its popularity elsewhere in the world, lamb consumption in the U.S. has dwindled to less than 1 pound per person per year. That means it’s about time you added more lamb to your grilling repertory.
Much as globalization now drives our economy and demographics, it also shapes our notion of barbecue sauce. Chimichurri? Salsa verde? Pico de gallo? These are a few of the global condiments that Americans now recognize and serve as barbecue sauce.
Read on to get my recipe for a smoked chicken gumbo. Heretical? It will tempt the most devout penitents.
You’ve got a craving; I have your fix; and it comes from the steer’s underbelly. I speak, of course, of skirt steak, and its cousins, flank steak, hanger steak, and flap meat.
When it snows, what do you shovel first—the path to your car or the path to your grill? Get 13 tips to help you be a successful winter griller.
The fireplace is the oldest indoor grill. The ancient Romans called it a focus (hearth), and its central role in cooking, domestic wellbeing, and promoting general human happiness made it the literal and spiritual focal point of the home.
Enroll in Barbecue University™, and by this time next year, you’ll be a culinary force of nature. Or as Forbes writer and BBQ U alum Larry Olmsted put it, “… you will likely be the most popular backyard cook in your neck of the woods for years to come.”
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.
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!