Steven Raichlen's Barbecue! Bible

Planet Barbecue

Singapore: Crossroads of Asian Grilling

Singapore: Crossroads of Asian Grilling

Next week and beyond, Chinese and many other Asian cultures will celebrate Lunar New Year (more commonly known as Chinese New Year), and Singapore—one of the biggest multicultural foodie destinations in the world despite it being such a tiny island—will join in on the festivities. Here’s an excerpt from my cookbook Planet Barbecue! that’ll make you want to try grilled food from all over Asia. What would you call a place where you could breakfast on grilled bread with...

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Game Day! A Superlative Menu for Super Bowl Sunday

Game Day! A Superlative Menu for Super Bowl Sunday

Top two photos by Richard Dallett. I’m writing from Palm Springs, California, where a very dedicated film crew and I are shooting Season 2 of Steven Raichlen's Project Smoke, the show I created to prove smoking is the new grilling. But I haven’t forgotten that this Sunday—Super Bowl Sunday—is the second biggest eating day in the U.S. next to Thanksgiving. (Can you believe this is the 50th Super Bowl?) When the Denver Broncos meet the Carolina Panthers at Levi’s Stadium...

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The Smoked Salmon Whisperer

The Smoked Salmon Whisperer

Smoke masters go to extraordinary lengths to perfect their craft, chopping and seasoning their own wood, butchering their own meats, spending sleepless nights tending pits or smokehouses. But as far as I know, only one serenades his smoked salmon with piano music. His name is Ole Hansen of Hansen & Lydersen in London. At six foot three, with long blond hair and piercing blue eyes, he looks more like one of his Viking ancestors than the bespoke salmon master to star chefs and...

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Barbecue University™

Crash Course on Grilling: The Anatomy of a Grill

Crash Course on Grilling: The Anatomy of a Grill

We’re pleased to introduce a new blog series on BarbecueBible.com: Barbecue University™. Every few weeks we’ll give you a crash course on a particular aspect of grilling, from essential gear and fuels to the indispensable techniques. Up this week: The Anatomy of a Grill. Master it and you’ll make more informed decisions when buying and using your grill. Travel Planet Barbecue with me and you’ll find grills of every size, shape, and design. Despite this incredible diversity, all grills share similar...

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Smoke Your Super Bowl Sweepstakes: Enter for a Chance to Win a Pit Barrel Cooker!

Smoke Your Super Bowl Sweepstakes: Enter for a Chance to Win a Pit Barrel Cooker!

Whether your home team made it or not, the Super Bowl is a must-watch event for folks across the country. And at some gatherings, the big screen TV isn't the main attraction—rather, food will take center stage, and will be enjoyed with abandon. For those of us who feel this way, might I suggest that you get out your snow shovel, clear a path to your grill or smoker, and make some of your Super Bowl favorites? We've partnered with our friends to bring...

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Smokin’ Accessories for the Pit Barrel Cooker

Smokin’ Accessories for the Pit Barrel Cooker

The Pit Barrel Cooker keeps on smokin', gaining popularity in the months since we posted a blog story about founder Noah Glanville and his product last January. Thousands of you have viewed that post, and we’ve heard from many who have grown to love the PBC as much as we do. Enter for a chance to win a Pit Barrel Cooker. The product is unique because of its features (for example, it doesn’t have a drip pan), its size (30-gallon, smaller...

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Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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Black Magic: Cast Iron and Live Fire, Part 1

Black Magic: Cast Iron and Live Fire, Part 1

When it comes to cookware for your smoker or grill, cast iron rocks. From its tough black look to its wrist-bending heft. There’s its primal connection to past generations of live-fire hearth masters. And last but not least, its versatility. With a well-seasoned piece of cast iron, you can sear, braise, bake, fry, stew, pan-roast, and even smoke. Cast iron’s bona fides (and strong connections to food) were established more than 2,500 years ago—the Chinese may have been the first to pour...

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