Steven Raichlen's Barbecue! Bible

Bacon-Wrapped Onion Rings

Bacon-Wrapped Onion Rings

This blog post is brought to you with support from our sponsor. First came bacon-wrapped prunes. Then jalapeño poppers, then bacon-wrapped chicken wings. The latest manifestation of America’s bacon mania is onions—thick rings of Vidalias or other sweet onions dipped in hot sauce, swaddled in hickory-smoked bacon strips, and indirect grilled until the bacon is as crisp as the onion is meltingly tender. Is your mouth watering yet? It will...

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Win a Big Green Egg

Win a Big Green Egg

To celebrate the end of summer and to go out with a bang, BarbecueBible.com is giving away a Large Big Green Egg in a Nest—that unique and insanely popular cooking vessel that works as a grill, smoker, and outdoor oven. Enter for a chance to win below, and check out Big Green Egg's website for links to local dealers. a Rafflecopter giveaway Join us for a LIVE Facebook chat with Bruce Bohannon (Big Green Egg's head...

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Taking the Cure: Of Nitrites, Prague Powder, and Other Curing Salts

Taking the Cure: Of Nitrites, Prague Powder, and Other Curing Salts

Picture the incarnadine color of corned beef and pastrami. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). The rich hammy flavor of bacon, prosciutto, and jamon serrano. The complex umami flavors, not to mention the remarkable shelf life of dry-cured sausage and salami. All owe these hunger-inducing attributes to substances steeped in ancient tradition and modern controversy—sodium nitrate (NaNO3) and sodium nitrite (NaNO2)—the active ingredients in curing...

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Win a Chile Pepper Assortment and Cookbook

Win a Chile Pepper Assortment and Cookbook

It’s chile season! During Labor Day weekend, tens of thousands of people will heat things up in tiny Hatch, New Mexico, the self-proclaimed “Chile Capital of the World”, for the annual Hatch Chile Festival. Specialty produce distributor Melissa’s is on top of the hot Hatch chile phenomenon, and is ready to give away its Great Chile Pepper Assortment and Cookbook to two lucky winners. Each package includes a jar of Melissa’s famous ground hatch...

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9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Photo by nicholasputz Game plan for your Labor Day cookout? Hold the heavy lifting. That means keeping it simple: an easy grilled or smoked appetizer, a big hunk o’ smoke-roasted protein for the main course, a simple side dish or two, and a big-flavor, low-labor dessert (see my Labor Day menu). And if your guests offer to bring something? Let them. Not only is it one less thing to worry about, but it invests them in the success of your party. The right gear can help ease your labors...

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Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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Wrap Session: 8 Foods to Grill Wrapped in Bacon

Wrap Session: 8 Foods to Grill Wrapped in Bacon

A few weeks ago, a photo of onion rings wrapped and grilled in strips of bacon went viral. A gentle reminder that just about everything tastes better with bacon—a philosophy espoused by most of the members of this barbecue community. Especially when you use a home-cured, hardwood-smoked bacon, which I taught you how to make in a blog post earlier this month. The onion rings set me thinking about other foods that taste seriously awesome grilled wrapped in bacon. The usual suspects, like shrimp, scallops,...

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The Great Grilled Corn Debate

The Great Grilled Corn Debate

The world of barbecue is rife with “grate” debates. Gas versus charcoal. Dry ribs versus wet. Then there’s the “corntroversy” over the best way to grill sweet corn, which is in peak season in August: Does it taste better grilled with the husk on or off? Advocates of the husk-on school maintain that grilling corn with the protective green sheath intact protects the tender kernels from the harsh dry heat of the grill. Husk-offers—of which I’m a partisan—point out...

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