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.
Speaking as a guy and a father, here’s a bit of advice: We want toys (not ties). And time with you and yours. Gear for your grills satisfies both criteria.
To keep lean meats moist when exposed to the high dry heat of the fire, many people and grill cultures choose to brine it first, which means soaking it in salt water—before grilling. So, how does brining work?
I didn’t get my passion for food from my mother (decidedly a non-cook), but, as a professional ballet dancer, she did teach me the importance of an unwavering dedication to one’s craft. As Mother’s Day approaches, show the love for the moms in your life through your food. I’ve got just the menu for you.
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.
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!