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.
When in doubt, add bacon, chiles, and cheese. I give you Raichlen’s PB&J corn bread: P for pepper Jack cheese, B for bacon, and J for jalapeños.
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.
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