Steven Raichlen's Barbecue! Bible

Revealed: Our Most Popular Chicken Recipes

Revealed: Our Most Popular Chicken Recipes

The ballots are in and the votes are tallied. The winner is … chicken. That’s right, we recently polled you about the protein you grill most often. It wasn’t beef, it wasn’t pork, and it certainly wasn’t lamb. It was chicken. Not that we’re surprised, because as you travel the world’s barbecue trail, you find chicken in every grill culture. From Jamaican jerk chicken to Japanese yakitori. From Indian chicken tandoori to Peruvian chili-marinated rotisserie chicken. Of course, we...

Read more →

Smokin-It Smokers and Accessories

Smokin-It Smokers and Accessories

This blog post is brought to you by Smokin-It, which provided advertising support. If you’ve been reading this blog, watching the Project Smoke TV show or using the new cookbook this year, you have seen the trend toward smoking (otherwise known as “the new grilling”). Moment of truth: have you joined the Project Smoke movement and tried it at home yet? If not, you are out of excuses: come on in, the water is fine. Whether...

Read more →

Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

Read more →

The Smoked Food Log Book Sweepstakes

The Smoked Food Log Book Sweepstakes

Have you ever smoked your best pork shoulder or brisket ever, only to realize you forgot to take notes on how you made it? What were the seasonings? What wood did you use? How long did you smoke it? That’s certainly happened to me, which is why I wrote another book this year: the Smoked Food Log Book. Grilling is pretty much grilling. But when you smoke foods, dozens of variables determine how delicious your results will be: the smoker the fuel the smoker temperature...

Read more →

Cure Ribs in Ham Brine to Make Honey Ham Ribs

Cure Ribs in Ham Brine to Make Honey Ham Ribs

Photo by Richard Dallett. Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say I thought of it, but I got the idea from a man utterly obsessed with pork, smoke, and fire: Chris Shepherd of Underbelly in Houston, Texas. Curing the ribs in ham brine prior to smoking produces a gorgeous color, uncommon succulence (in the way most brine-cured meats...

Read more →

Eat Steak Like a Brazilian: Picanha, Part 1

Eat Steak Like a Brazilian: Picanha, Part 1

While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha. Pronounced “pee-KHA-nyah” in Portuguese, this tender cut of beef is indisputably a carnivorous heaven on earth. Picanha (not “piranha,” Spellcheck, despite the Brazilian connection) is beef top sirloin with a thick cap of fat. It is sometimes called rump, rump cover, or coulotte. Not surprisingly,...

Read more →

How to Clean Your Grill Efficiently and Safely

How to Clean Your Grill Efficiently and Safely

The reports are in and they downright scary: Cleaning your grill can leave behind wire bristles that, in rare cases, have injured consumers of meats cooked on affected grill grates. It’s tough to miss the news reports, with media like ABC News and the New York Times examining some of the potential injuries and threats from ingesting wire grill bristles. Well, don’t let the news reports get you down. There are alternatives to the risk of stray wire bristles...

Read more →

Yes, Smoked Ice Cream

Yes, Smoked Ice Cream

Photo by Richard Dallett. He couldn’t. He wouldn’t. Something so sacred? You know I smoke and/or grill just about everything. But ice cream? Yes, folks, I’ve even smoked ice cream. It’s not as strange as it sounds. I broke ground in my first television show, Barbecue University, with my recipe for Baked Hawaii—ice cream-filled, meringue-coated pineapple. (Find the recipe in Beer-Can Chicken.) Grilling iconoclast Victor Arguinzoniz of the restaurant Etxebarri...

Read more →