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.
As much a still life as a side dish, Caprese Salad is a summer staple in our house. This colorful salad comes with a Raichlen twist—you guessed it—you smoke the mozzarella and tomatoes.
The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are in all their smoky glory. It’s clear that this barbecue community likes meat, meat, and more meat! Especially brisket, ribs, and—no surprise—bacon.
Instead of a conventional boiled shrimp cocktail, this shrimp gets bronzed with smoke, and the sauce packs orange, lime, and chipotle chile flavors. Now that’s a shrimp cocktail.
In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable.
The dark crust, the uniformly and perfectly cooked center, and the unexpected smoke flavor will make any carnivore’s heart beat faster. This singular steak is traditionally served with salsa and grilled garlic bread.
Cooking a dry-aged steak doesn’t take any specialized knowledge or equipment beyond the grilling basics. But with a steak this prized, you’ll want to make the extra effort to get things right.
Here’s a uniquely American twist on a springtime favorite: lamb shoulder smoked like pulled pork, then served with what in Kentucky parlance is known as black dip (think lemon and Worcestershire barbecue sauce).
Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges.
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!