Steven Raichlen's Barbecue! Bible

10 Steps to the Perfect Burger

10 Steps to the Perfect Burger

May 28 is coming fast and you know what that means: National Hamburger Day. Not that anyone in this community needs inducement to put America’s favorite ground meat to the fire. The stats are in and not steak, not bratwurst, not ribs, but burgers top the list of our favorite foods on the grill for Memorial Day. So here’s the question: What constitutes the perfect burger? For me, it starts with a live fire (preferably wood) to produce a perfectly charred, deftly seasoned crust and a juicy interior that contrasts perfectly with a soft,...

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Home-Smoked Pastrami, Part 2

Home-Smoked Pastrami, Part 2

Photo by jeffreyw via Creative Commons. Recently we told you about the fascinating history of pastrami. (Hint—it involves camels, geese, and beef navels.) This time I’m going to reveal the 8 steps to pastrami nirvana, complete with my fail-proof recipe for pastrami you cook like barbecued brisket. The only other thing you need is mustard. The meat: The traditional cut for pastrami is beef navel—a rectangular muscle richly striated with fat from the underbelly of the steer and typically...

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Feeding the Fire: Barbecue Lessons from Joe Carroll

Feeding the Fire: Barbecue Lessons from Joe Carroll

Check out these espresso-crusted St. Louis cut spares. Then imagine yourself at Fette Sau BBQ, home to some of the spiciest, smokiest, soulful-est ’que in America’s newest barbecue capital: Brooklyn. Now Joe Carroll, the mastermind behind Fette Sau, has written a barbecue book that’s not just full of irresistible recipes, but is structured around 20 essential lessons for anyone who wants to cook with fire at home. Carroll delves into hot subjects...

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Sneak Preview of the Menu for Barbecue University 2015

Sneak Preview of the Menu for Barbecue University 2015

Barbecue University 2015 is fast approaching, and do we have a sizzling menu for you! Here’s a sneak preview, and that’s just on day 1. Sriracha beef jerky Grilled salade nicoise “Tulsa torpedo” Cedar-planked trout Smoked chicken with horseradish barbecue sauce Pulled lamb sandwiches with black dip Smoked corn pudding Grilled pineapple with smoked ice cream Created and taught by Steven...

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Grill One for Mom: Our Mother’s Day Brunch Menu

Grill One for Mom: Our Mother’s Day Brunch Menu

Little known fact about Steven Raichlen (or at least about his childhood). My mother, Frances Raichlen, wore the barbecue pants in my family. Back in a day when most women wouldn’t go near a grill, my mother loaded ours with charcoal briquettes, lit it with gasoline! (do not try this at home), and charred T-bones anthracite black on the outside, leaving the center so rare it still mooed. So as Mother’s Day rolls around, I always think of the role she played in inspiring my own career as a food writer specializing...

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Celebrate Cinco de Mayo with a Grilled Feast

Celebrate Cinco de Mayo with a Grilled Feast

Today is Cinco de Mayo—May 5—and tonight, Mexican-themed restaurants and bars will be crowded with American revelers who are not quite sure what they are celebrating. If queried, many would say they’re honoring Mexico’s Independence Day. (Sorry, but that’s actually September 16.) For the record, Cinco de Mayo marks the anniversary of a battle for Puebla fought in 1862. A barefoot and under-equipped Mexican army miraculously defeated the French in a fight reminiscent of David and Goliath. But why let the facts get between...

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Buying a Grill or Smoker? 8 Questions to Ask Yourself

Buying a Grill or Smoker? 8 Questions to Ask Yourself

May is National Barbecue Month, a perfect time to establish your barbecue bona fides. Will this be the year you master the porterhouse? Make your own home-cured bacon or pastrami? Nail a competition-quality brisket? It’s also the time of year to cast a critical eye on your grilling hardware. For some people, that means refurbishing grills that grew sclerotic over the winter. For others—and here I raise my hand—National Barbecue Month gives you license to shop for a new grill or smoker. “Which grill should I buy?”...

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Home-Smoked Pastrami, Part 1

Home-Smoked Pastrami, Part 1

Photo by Richard Dallett. If you think to eat killer pastrami you need to visit a landmark deli in Manhattan, you haven’t been to Fette Sau BBQ in Brooklyn. Or The Granary in San Antonio. Or The Local Pig in Kansas City. America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you...

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