Steven Raichlen's Barbecue! Bible

The Smokers of Project Smoke

The Smokers of Project Smoke

Playboy (or Playgirl). Maxim. Sports Illustrated. Here at BarbecueBible.com we have our own parade of pinups. They’re called grills and smokers and they inspire the same sort of lust in this community that scantily clad bodies do elsewhere. Many of you have been asking for a complete list of the grills and smokers used on the new Steven Raichlen’s Project Smoke TV series on PBS. These babes are, well, hot. Bradley electric smoker: Jerky. Cheesecake. Deviled eggs. These are just a few of the dishes we smoked in this incredibly versatile electric...

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The Onion Bomb Goes Global

The Onion Bomb Goes Global

Photo by Rob Baas. The onion bomb exploded on the internet a few weeks ago. It was love at first sight and first bite. What? You haven’t heard of it? Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness. [caption id="attachment_10962" align="alignnone" width="480"] Photo by Rob Baas.[/caption] Whoever invented it merits a medal—they’re right...

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12 Bad Dogs: The Hot Dog Goes Global

12 Bad Dogs: The Hot Dog Goes Global

National Hot Dog Day is Thursday, July 23. Now you know. Time to teach that old dog some new tricks. And doing the teaching: my cousin, David Raichlen. (Perhaps you know his chocolate chipotle ribs in my book Best Ribs Ever.) Anthropology professor at the University of Arizona by day (he’s currently in Tanzania researching hunter gatherers), and barbecue addict nights and weekends, Dave introduced me to a cross-cultural food phenomenon taking southern Arizona by storm: the Sonoran hot dog. Said dog comes wrapped and cooked in bacon, jammed onto a soft sweet roll under a deluge of charros (stewed beans), grilled green onions and jalapeños,...

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Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Guilty as charged. Of grilling the same familiar foods over and over—you know, steak, salmon, bratwurst. We all do it (even me), when the wide wondrous Planet Barbecue beacons. It’s time to break out of your comfort zone: to try some different foods on your grill and new techniques for grilling them. To get you started, here's my top 10 list of offbeat foods to fire up your grill for right now. Halloumi: This snappy salty white cheese from Cyprus is designed not to melt at high temperature. Which...

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10 Steps to Grilling the Perfect Porterhouse, T-Bone or Any Really Thick Steak

10 Steps to Grilling the Perfect Porterhouse, T-Bone or Any Really Thick Steak

Photo by _BuBBy_ on Flickr via Creative Commons. In our last blog post, we explained the difference between a porterhouse and a T-bone steak. Today we cover the 10 steps to grilling the perfect T-bone or porterhouse—no matter how thick. Use a combo grilling method for a combo steak: If cooking over charcoal (and I hope you are), set up a three-zone fire. Dump a chimney of lit coals into the grill. With a grill hoe or garden hoe, spread the coals into a double layer at the far side and a single layer in the center. Leave the section closest to you coal-free. Replace...

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T-Bones and Porterhouses: What’s the Difference?

T-Bones and Porterhouses: What’s the Difference?

Above photos by Snake River Farms. T-bones and porterhouses are a steak lover’s nirvana—a New York strip and a tenderloin, a.k.a. filet mignon, connected by a gnaw-worthy T-shaped bone. But what’s the difference? a viewer asked after watching a video of me grilling Caveman T-Bones. Are they different names for the same steak? A “tomato-tomahto” thing whereby Texans call it T-bone and Yankees name it porterhouse? I understand the confusion. The steaks can look almost identical. Both...

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What Is It? Grill Grate Oiler

What Is It? Grill Grate Oiler

A well-oiled grill grate prevents sticking, but it’s also essential for producing the tack-sharp grill marks which are the signature of master grillsmanship. (Remember my grill masters’ mantra: Keep it hot. Keep it clean. Keep it lubricated.) Sure, you could use the traditional method of oiling the grate with a folded paper towel dipped in oil and drawn across the bars of the grate at the end of tongs. Or you could use the high-tech version: a...

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Greens, Meet Grill: Grilled Salads

Greens, Meet Grill: Grilled Salads

Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. When I was growing up, barbecue meant meat. Preferably steak. And more steak. The idea of grilling a bell pepper or a portobello mushroom, or (gasp!) lettuce would have seemed as foreign as landing a man on the moon. Meat went on the grill outdoors. Salads were prepared in the kitchen. Period. Well, we did land a man on the moon, and we do now grill salads. We’re not alone. For centuries, Italians...

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