Steven Raichlen's Barbecue! Bible

Raichlen’s Super Bowl Menu, 2015

Raichlen’s Super Bowl Menu, 2015

The second biggest eating day of the year (second only to Thanksgiving) is approaching fast. I speak of Super Bowl Sunday, of course, that can’t-not-watch slugfest between America’s top pro footballers. Sunday’s game pits the Seattle Seahawks against the New England Patriots. As usual, we take perverse pleasure in researching ticket prices. At this writing, $5,000 will buy you nosebleed seats in the stadium at the University of Phoenix in Glendale, while...

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Grills and Smokers We Love: The Pit Barrel Cooker

Grills and Smokers We Love: The Pit Barrel Cooker

At Barbecue University we have a world-class collection of grills, smokers, and wood-burning ovens. Some units, like the monster Kalamazoo tri-fuel grill, cost as much as a new car. So why have our students gathered around what looks like a black metal trashcan? Why has the Pit Barrel Cooker (for that’s the name of the device) become one of the most popular and best-selling grills at Barbecue University? By what mysterious law of thermodynamics can you suspend racks of ribs from the metal rod across the top of the cooker so the rib tips hover 2 inches above the fire (never...

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Enter for a Chance to Win a Pit Barrel Cooker

Enter for a Chance to Win a Pit Barrel Cooker

The beginning of 2015 marked the launch of the new and improved porcelain-coated Pit Barrel Cooker. We're giving away this updated, versatile Pit Barrel Cooker kit to one lucky winner. Enter below for a chance to win. The Pit Barrel Cooker kit comes with a 30-gallon steel drum, stainless steel hooks, steel hanging rods, a charcoal basket, a grill grate, a wooden hook remover, and a horseshoe barrel stand. a Rafflecopter giveaway NO PURCHASE...

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The Feast: Porchetta Goes Whole Hog

The Feast: Porchetta Goes Whole Hog

Every once in a while, you come across an idea so original, so insanely mouthwatering, and just so darn cool, you shelve whatever else is on your grill or smoker to try it. Such is Michael Garcia’s porchetta, a whole hog skillfully boned, stuffed with fennel, garlic, herbs, and other seasonings, tied into a compact cylinder, spit-roasted, and served skin crackling crisp off the fire. Hey, if you do try it (I mean when you try it), send photos to the Barbecue Board. Thanks, Mike. –Steven...

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The 3-2-1 Method for Ribs

The 3-2-1 Method for Ribs

In a field as disorderly as barbecue, numbers bring a certain comfort. Perhaps that explains the popularity of the 3-2-1 method for cooking ribs. Not familiar with it? I first encountered the technique researching my book Ribs, Ribs, Outrageous Ribs. (Competition barbecuers sometimes call it the “Texas Crutch.”) In a nutshell, you break cooking ribs into 3 time blocks: • 3 hours of smoking unwrapped at 225 degrees, followed by • 2 hours...

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Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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Iron Meets Smoke: Grilling on a Plancha

Iron Meets Smoke: Grilling on a Plancha

The Spanish call it plancha. Argentineans call it champa. I call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill. A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and yes, even diced poultry...

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The Art of the Long Drink

The Art of the Long Drink

Photo by Stephen Lyford What could be better than barbecue? Barbecue with bourbon, of course. This week my fellow Workman Publishing author, Lew Bryson, writes a guest post on a new twist on the classic American long drink. Read it, try the recipe, then read his excellent book, Tasting Whiskey. And remember Davey Crockett’s immortal words about whiskey: “It makes a man warm in the winter, and cool in the summer.” Amen. –Steven “It’s not a sprint,...

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