The newest additions to my line are available online now—from fuels to generate fragrant wood smoke to new silicone gloves that protect your digits from the flames to a notebook that helps you log your successes in taking your barbecue to the next level.
Here’s a turkey breast bright with citrus (lemon, lime, orange, and grapefruit, pureed rind and all), with fennel pollen (or fennel seeds) for a licoricy sweetness.
Bet you could go for a slab of ribs right now. But wait—it’s a weeknight. And ribs take hours and hours to cook, right?
The most popular food for grilling—no surprise—is burgers, reports the Hearth, Patio and Barbecue Association (HPBA). Eighty-five percent of the people polled by HPBA preferred burgers to hot dogs, chicken, and even steak. Booya!
Dig up littleneck clams on the morning of July 4th, then grill them over a wood-enhanced fire just long enough to open the shells. Keep them warm in a broth of garlic, wine, tomatoes, and linguiça (Portuguese sausage).
Since Season 2 of Steven Raichlen’s Project Smoke began airing in late May on American Public Television, we’ve been inundated with requests for information about the smokers and grills we used on the show.
The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. In this recipe from the new Project Smoke cookbook, they’re topped off with an irresistible glaze brewed from brown sugar and butter.
Speaking as a guy and a father, here’s a bit of advice: Don’t give your dad a gift he would store in his dresser. If your dad is as grilling obsessed as I am, here are 10 gifts he’ll really enjoy for Father’s Day.
This recipe literally is steaks from hell. It comes from an unassuming steak house in Juarez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell.
It’s official! After months of planning, shooting, and editing, season 2 of Steven Raichlen’s popular Project Smoke launches on Public Television this Memorial Day weekend. This year’s show is even smokier and more insanely mouth-watering than ever.
Judging a barbecue competition in Salt Lake City. Appearing with local barbecue legend Aaron Franklin in Austin. Rocking the smoker in Wichita. Giving author talks in Atlanta, Portland, and St. Louis. Steven Raichlen is currently on tour for his new book Project Smoke, and he’d love to meet you when he comes to a city near you.
The past year has been a busy one around the BarbecueBible.com offices. Between the upcoming release of Season 2 of Project Smoke in just a few short weeks, and the Project Smoke book hitting bookstores this week, we haven’t had much free time on our hands.
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 week. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!