What’s behind the mystique of dry-aged steak? We asked the experts at Chicago Steak Company to give us a crash course.
With this method, the bird’s skin is bronzed with wood smoke and crisp as flatbread, while the meat inside is smoky, tender, and lasciviously moist.
Sometimes the best comfort foods come ladled from a pot—especially during the freeze of February. Speaking of pots, everyone should know how to cook up a pot of chili.
Bistecca alla fiorentina (Florentine steak) is one of the high holies of Tuscan cuisine—a magisterial porterhouse grilled over oak, assertively seasoned with sea salt, and anointed with the finest olive oil.
This Sunday—Super Bowl Sunday—is the second biggest eating day in the U.S. next to Thanksgiving.
Gumbo’s a perfect example of the multicultural influences that have made New Orleans’ food such a melting pot. Smoke-roasting the chicken just adds another dimension.
When it comes to cookware for your smoker or grill, cast iron rocks. From its tough black look to its wrist-bending heft. There’s its primal connection to past generations of live-fire hearth masters. And last but not least, its versatility.
Roasting the steaks directly on the embers gives the meat a surface charring and smoke flavor you just can’t duplicate on a conventional grill.
2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months.
The Raichlen mac and cheese harnesses the power of fire and smoke at four stages in the preparation.
Prime rib costs more than virtually every other cut of meat at the market. It’s intimidating, too, because a roast that’s perfectly cooked or hopelessly overcooked can make or break your reputation as a grill master.
Try out your bacon weave skills on a bacon sausage extravaganza called the Fattie.
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