Breakfast of Champions
"Barbecue -- it's not just for breakfast any more." That's one of the mottos of the KCBS (Kansas City Barbecue Society), and it serves to remind us that breakfast does too belong on the grill. I don't know about you, but I love firing up one of my grills early in the morning -- enjoying the peace and calm before everyone else awakes. So what's for breakfast? How about steak and eggs Grillworks style -- cooked on this Argentinean style grill over...
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The Sound of Barbecue
And you thought I have the dream job! Corporate team builder by day, guitarist-song writer in his spare time, Chris Cassone has turned his twin obsessions for smoked meat and music into a song that has people all over the barbecue circuit stomping their feet: My Baby Loves Barbecue. “I wrote it for my girlfriend, a Los Angeles TV producer who thought 'barbecue' meant grilled hamburgers,” recalls the 62-year-old musician, who lives in Patterson, New York. “I took her to a real...
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Brand New BarbecueBible.com Heating Up!
Dear friends, It’s about time! Things have been heating up behind the scenes at BarbecueBible.com. It gives me great pleasure to welcome you to our totally redesigned, radically-improved, completely awesome, new Barbecue Bible web site. We’ve worked hard to deliver a complete update of this website. We'll now be able to offer you more eye-opening barbecue news, more indispensable tips and techniques, and more irresistible grilling and smoking recipes. At the same time, we want to shine the spotlight even more on our fantastic...
Read more →Under the Hood
10 Tips to Tune Up Your Grill Now
If you’re like most of the members in our barbecue community, chances are you grill all year long. Neither rain nor sleet nor snow nor gloom of night deter you from your appointed rounds at the fire. Even if you live in the Frost Belt. (You know my motto: when it snows, the first thing you shovel is the path to your grill, not your car.) But in the event you hibernated your grill this winter -- or even if you didn’t didn’t -- it’s time for a spring tune-up. Here are 10 things you need to do now to get your charcoal and gas grills ready for action....
Read more →Big Red Barbeque Starting ‘Em Young
We love hearing from teachers (in my mind the important profession) who use barbecue to teach life lessons to their students. The following comes from our teacher-friend Allen Frecker, who augments the academic curriculum at Cincinatti's Hughes STEM High School with a week-long course called Big Red Barbeque. Mr. Frecker shows episodes of Primal Grill and Barbecue University by way of orientation, then takes the students to a...
Read more →Crash Course
What to Grill for Unexpected Dinner Guests
Unexpected dinner for your boss or in-laws? Of course you want to serve something guaranteed to make eyes pop, jaws drop, and send your equity soaring. We've got you covered with a spectacular blackened, smoke-roasted whole beef tenderloin you can grill from start to finish in 30 minutes. Step 1: Crust a trimmed beef tenderloin with your favorite blackening spice. (Mine can be found on page 000 in The Barbecue Bible.) Step 2: Set up...
Read more →BBQ Joints
La Barbecue Cuisine Texicana in Austin
Move over Texas Hill Country. Austin has become the new epicenter of the Lone Star State's brisket wars, with a thrilling new wave of barbecue restaurants. (New ones seem to open each month.) The latest to enter the fray: La Barbecue Cuisine Texicana. Well, "restaurant" may be overstating it. Pit master John Lewis (in red shirt) set up his custom designed smoker (originally a 1000 gallon propane tank) in a trailer on a lot in Austin's Southside....
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Sneak Peek of Steven’s Kitchen
Photo Credit: Charles Miller/Fine Cooking magazine You've probably seen pictures of my "burn zone" (the outdoor area where I do my smoking and grilling). But what about my indoor kitchen? A few months ago, we invited a photographer from Fine Cooking magazine to our home in Miami for a photo profile of our kitchen. (Believe it or not, on rare occasions, I do cook indoors.) You can read about our kitchen -- and how it relates to...
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