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.
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.
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!