Steven Raichlen's Barbecue! Bible

Improve Your Grilling with Raised Rail Grill Grates

Improve Your Grilling with Raised Rail Grill Grates

I’ve often cruised the aisles of the annual Hearth, Patio and Barbecue Association trade show, marveling at the ingenuity of products displayed there. As a product developer myself for my eponymous Best of Barbecue line, I appreciate how difficult it is to bring a game-changer to the marketplace. But entrepreneur Brad Barrett has done just that with GrillGrate, a unique “raised rail” grill grate system of interlocking panels that can improve the functionality...

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Camp Chef Pellet Grills and Smokers

Camp Chef Pellet Grills and Smokers

This blog post is brought to you by Camp Chef, which provided advertising support. We have not covered gas smokers on the blog in depth, but when we have canvased the topic, Camp Chef’s 24-inch Smoke Vault has continually proven to be a popular item among our readers. And we would be remiss in attempting to list the various types of smokers without discussing the advantages of gas smokers and the Smoke Vault. All this to say, if you are a fan...

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How to Prepare a Lobster-Clambake

How to Prepare a Lobster-Clambake

It’s summertime on Martha’s Vineyard, and that means ... clambakes. Long before the Pilgrims showed up, New England Indians celebrated summer with clambakes. So I asked fellow Massachusettsan and James Beard Award-nominated author of 18 books, Jennifer Trainer Thompson, to walk us through the process. Yes, you get to play with a wood fire in a big way, and yes, there will be lobster. This guide is excerpted from Jennifer's latest: Fresh Fish: A Fearless Guide to Grilling,...

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Ribs in a Hurry: 5 Great Techniques

Ribs in a Hurry: 5 Great Techniques

Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab right now. But wait—it’s a weeknight. And ribs take hours and hours to cook, right? Yes and no. If you’re a devotee of the enormously...

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Filipino Barbecue: It’s in the Stuffing

Filipino Barbecue: It’s in the Stuffing

It gives me great pleasure to introduce this month’s guest blogger, Alex Paman. You may recognize his name from the Barbecue Board (and from my book Planet Barbecue). Alex is my go to guy when I want to know more about Filipino barbecue. And Filipino barbecue is one of the world’s best-kept food secrets. The following makes me hungry just to read about and I bet it will you, too. –Steven Lechon baboy (roast pig). The very words make a Filipino’s...

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Grilling with REC TEC Pellet Grills

Grilling with REC TEC Pellet Grills

This blog post is brought to you by REC TEC Grills, who provided advertising support. As the grilling industry continues to evolve, we see more and more control and accuracy from temperature gauges. The Smart Grill Technology controller on the REC TEC Wood Pellet Grill can help you maintain precise temperature from 180ºF to 500ºF in 5º increments. This flexibility allows you to carefully choose the temperature you want to use on various cuts of meat and vegetables....

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REC TEC Summer Sweepstakes

REC TEC Summer Sweepstakes

This blog post is brought to you by REC TEC Grills, who provided advertising support. With iconic red body work and unique stainless steel handles, REC TEC's Pellet Grills are able to bake, smoke, sear, grill or even dehydrate with a steady temperature using wood pellets. This July, you can enter for a chance to win your own REC TEC Wood Pellet Grill RT-680 to take advantage of these features and display the distinguishing red smoker in...

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Revealed: My Most Popular Burger Recipes

Revealed: My Most Popular Burger Recipes

Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. Independence Day is just around the corner, meaning millions of Americans will take to their backyards for a stars-and-stripes-themed barbecue. In fact, July Fourth is the number one grilling holiday, reports the Hearth, Patio and Barbecue Association (HPBA). And the most popular food for grilling—no surprise—is burgers. Eighty-five percent of the people polled by HPBA preferred burgers to hot dogs, chicken, and even steak. Booya! There is an art to grilling...

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