Steven Raichlen's Barbecue! Bible

Menu for a Spectacular 4th of July Barbecue

Menu for a Spectacular 4th of July Barbecue

Top two photos by Richard Dallett. I’ve been on tour since early May promoting my latest book, Project Smoke. It’s been exhausting, but exhilarating. Atlanta. Austin. Boston. Denver. New York. Miami. Phoenix. Philadelphia. Portland. Salt Lake City. And so on. My first thought most mornings is, “Where am I?” But on the morning of July 4, I know exactly where I’ll be—in my own bed. Because Independence Day is a command performance in the Raichlen family. (Seriously, no excuses.) Every...

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Behind the Scenes at Barbecue University

Behind the Scenes at Barbecue University

It’s 6 a.m. and the sun is rising on the Cheyenne Mountain Lodge. In two hours, its huge patio will be overrun with people eager to survey the impressive collection of grills and smokers amassed for Day 1 of Barbecue University with Steven Raichlen at the Broadmoor in Colorado Springs, Colorado. There is much to be done before the students arrive. Chef Roland LaCroix, already running on caffeine and adrenalin, makes the long trek from the kitchen to the burn...

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Pellet Grills: Convenience, Control, and WiFi

Pellet Grills: Convenience, Control, and WiFi

This blog post is brought to you with support from our sponsor, Green Mountain Grills, who provided advertising support. When I wrote the Barbecue Bible in the mid-1990s, there was no such thing as a pellet grill. There were charcoal grills, wood-burning grills, and gas grills. And when pellet grills finally appeared on my radar, I admit I was a bit dismissive of them. “Too easy,” I thought to myself. Barbecue is supposed to be hard work....

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Cookbook Survey and Sweepstakes

Cookbook Survey and Sweepstakes

Does your cookbook library look like this? Do you wish it did? We'd love to hear about your favorite Steven Raichlen books and which you already own, and learn about your cooking and barbecuing habits. Please fill out the quick survey in the form below, and you can opt to enter your email address at the end for a chance to win a library of Raichlen cookbooks! (function(t,e,s,o){var c,n,a;t.SMCX=t.SMCX||[],e.getElementById(o)||(c=e.getElementsByTagName(s),n=c[c.length-1],a=e.createElement(s),a.type="text/javascript",a.async=!0,a.id=o,a.src=["https:"===location.protocol?"https://":"http://","widget.surveymonkey.com/collect/website/js/_2B2gZM4rsGqqr7BQ0asyyYzS6Bf6FJsmEBOv2MiTaxhOFf6EaQRAyk8o7YIQNBcJi.js"].join(""),n.parentNode.insertBefore(a,n))})(window,document,"script","smcx-sdk");...

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The Smokers and Grills of Project Smoke, Season 2

The Smokers and Grills of Project Smoke, Season 2

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. We’re very proud of this gallery, folks. Yeah, it’s sort of like going to barbecue heaven. Bradley Electric Smoker: Smoked Chocolate Bread Pudding. Shrimp and Corn Chowder. Tangerine Flans. These are just a few of the dishes we smoked in this incredibly versatile electric smoker designed and manufactured by the Bradley family...

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Grilled and Smothered Artichokes from the Vegetable Butcher

Grilled and Smothered Artichokes from the Vegetable Butcher

From The Vegetable Butcher. Photo by Matthew Benson. You may be able to carve meat, but butchering vegetables...? Today’s guest blog post comes from fellow Workman Publishing author, Cara Mangini, who wrote a fabulous book called The Vegetable Butcher. Yeah, I know, most of you are unrepentant carnivores—me too—but these gorgeous and unbelievably tasty grilled artichokes sure made me sit up and take notice. We’re talking top-ten-dishes-of-the-year delectable,...

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Father’s Day Gift Guide

Father’s Day Gift Guide

One of the most challenging gift-buying holidays of the year is on the horizon—Father’s Day (Sunday, June 19). 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. I have personal experience with all of them, and hope my recommendations inspire you. Maybe you’ll even see something you’d like, in which case, you have my permission to print out this list and leave it where it might...

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In Defense of Poblano Peppers: Floyd Cardoz’s Flavorwalla

In Defense of Poblano Peppers: Floyd Cardoz’s Flavorwalla

Photograph copyright © 2016 by Lauren Volo. From time to time we run guest blog posts from my fellow authors at Workman Publishing. If you love skirt steak as much as I do, you’ll go crazy for this fire-seared beef with poblano chiles and horseradish from Indian-born chef Floyd Cardoz’s fantastic new book Flavorwalla. –Steven Mexican food is a lot like Indian food: generally easy to prepare and based on very appealing flavors. Mexican cooking also...

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