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.
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.
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!