Steven Raichlen's Barbecue! Bible

What Is Grass-Fed Beef and What’s So Great About It?

What Is Grass-Fed Beef and What’s So Great About It?

Grass-fed beef. You hear the term more and more, not just at natural foods markets, but at a new generation of barbecue joints. So what exactly is grass-fed beef and how does it differ from conventional beef? Why should you consider buying it the next time you fire up your grill or smoker? Are there any special techniques you need to cook it? We interviewed Randy Strauss, who with his brother Tim, runs one of the nation’s foremost purveyors of grass-fed beef: Strauss Meats. What is Strauss’s background, and why do you raise grass-fed beef?...

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The Ins and Outs of Injecting

The Ins and Outs of Injecting

Afraid of needles? Don’t let that deter you from enjoying the benefits of injecting. As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out. Let me explain. Rubs, spice pastes, and glazes sit on the meat’s surface. Marinades penetrate only a few millimeters into the meat. Brining and curing solutions do reach the center,...

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PitmasterIQ BBQ’s 2014 World Food Championship Experience

PitmasterIQ BBQ’s 2014 World Food Championship Experience

It’s one thing to perfect your smoking and grilling skills at home. There comes a time when you want to see how you rank in the world of live fire cooking. Enter competition barbecue—where camaraderie meets cutthroat. We asked John Kennington of PitmasterIQ BBQ to describe his efforts to bring home the bacon (literally) at the World Food Championships in Las Vegas, Nevada. At stake? Bragging rights, not to mention a grand prize of $100,000! Do YOU...

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Go for the Burn: Authentic Jamaican Jerk at Home

Go for the Burn: Authentic Jamaican Jerk at Home

Photo by Rob Baas. As anyone who has eaten real-deal Jamaican jerk can tell you, it hurts. Smoke gets in your eyes and Scotch bonnet chiles scorch your gullet. Gary Feblowitz explains. “You need to sweat while you’re eating jerk,” says my new friend (we met on the set of Project Smoke) and go-to guy for indispensable jerk supplies. An Emmy award-winning videographer (you’ve seen his work on the Discovery Channel and PBS), Feblowitz is one of jerk’s most zealous evangelists. The license plate...

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Smoked Eggs for Easter and Passover

Smoked Eggs for Easter and Passover

Photo by Richard Dallett. “Eggs are meant for smoking,” observes Rene Redzepi. Yes, that Redzepi—chef-owner of Denmark’s celebrated Noma—named World’s Best Restaurant three out of the past four years by San Pellegrino. The accomplishment is all the more remarkable for the fact that the kitchen uses only ingredients found within a 50 kilometer (a little over 30 miles) radius of Copenhagen. On a visit to Noma last April, I enjoyed quail eggs smoked with birch wood and hay and lightly pickled with rosehip...

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Barbecue Indoors: Breville Smart Grill™ Sweepstakes

Barbecue Indoors: Breville Smart Grill™ Sweepstakes

Bad weather, fire restrictions, or condo confines got you down? Enter our sweepstakes for a chance to win one of the best indoor grills ever. Master indoor grilling with the Breville Smart Grill™. This indoor grill features non-stick, dishwasher-safe plates, six height settings, a temperature responsive LCD display, and an integrated drip tray. The grill also unfolds flat to provide a large cooking surface. Enter below for a chance to win one! ...

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What Is It? Marinade Turbocharger

What Is It? Marinade Turbocharger

Genghis Khan’s warriors rode with raw meat under their saddles to tenderize their steaks. You have a better option. You can use an acid-based marinade, for example. Or sever meat fibers by mechanical means using a sharp-needled tenderizer (sometimes called a Jaccard). The Best of Barbecue Marinade Turbocharger combines both techniques. Its 48 spring-loaded razor-sharp needles deeply penetrate the meat, cutting through tough muscle while creating channels...

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What I’m Grilling Now: Smoke-Roasted Chicken

What I’m Grilling Now: Smoke-Roasted Chicken

This is the second in a series I recently introduced on Barbecuebible.com called What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. Just what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. In other words, what Raichlen cooks on a normal weeknight using ingredients from the pantry or fridge. “The...

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