Steven Raichlen's Barbecue! Bible

Mac and Cheese Hits the Grill

Mac and Cheese Hits the Grill

You can’t overstate the popularity of mac and cheese. Lest you’re tempted, consider this: In any given twelve-week period, one-third of the population of the U.S. will eat macaroni and cheese at least once. And half of all American kids will eat mac and cheese during that time. More cheese goes into mac and cheese than into any other recipe in the U.S.—including grilled cheese. Kraft introduced its famous (infamous?) boxed mac and...

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Raichlen’s Top 10 Meat Cities in the U.S.

Raichlen’s Top 10 Meat Cities in the U.S.

Ribs at Q39 in Kansas City, Missouri What are the best cities in North America in which to eat meat? A reporter from a major American newspaper asked me this in an interview recently, and it got me to thinking. Where should the unrepentant carnivore go to eat his/her fill of red meat? Herewith, Raichlen’s Top 10 Meat Cities in the U.S.: Austin, Texas: Where else do people start lining up at 8 a.m. at Franklin, La Barbecue, Micklethwait Craft Meats and other great barbecue joints that won't open until 11 a.m.? Doesn't...

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Cooking Anytime, Anywhere with Francis Mallmann

Cooking Anytime, Anywhere with Francis Mallmann

He's a French-trained chef who returned to the rustic wood fire and cast iron cooking of his Argentinean forebears. He's the author of one of the most influential books on wood fire cooking, Seven Fires (Artisan). If you've done any serious grill hopping in Argentina or Uruguay, you've probably heard of him, and if you haven't, you should run, not walk, to your nearest bookstore to buy his latest book, Mallmann on Fire. We asked South America's premier grill master to write this...

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In Praise of Pork Shoulder, Part 1: How to Buy It

In Praise of Pork Shoulder, Part 1: How to Buy It

The pork shoulder has everything a grill or smoke master could wish for. Heft. Flavor. Affordability. And remarkable ease of preparation. Although a whole pork shoulder tips the scale at 14 to 18 pounds and a Boston butt (the top half of the shoulder—the cut most commonly sold at the supermarket) at 5 to 7 pounds, this large hunk ’o meat always comes out tender. And that’s true whether you smoke, indirect grill, or spit-roast it—methods commonly used by hog-o-holics around Planet Barbecue. But not all pork shoulders are equal, and to get the biggest bang for the buck, you need to know about anatomy, animal husbandry, seasoning and grilling techniques and gear. We’ll cover all those topics in this three-part...

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Enter for a Chance to Win One of Three $100 Gift Certificates for Nueske’s Smoked Meats

Enter for a Chance to Win One of Three $100 Gift Certificates for Nueske’s Smoked Meats

Steven considers Nueske's a perfect brand for many recipes calling for bacon. Why? It's still made the traditional way, cured using a family recipe and slow smoked over applewood, since 1933. To celebrate National Pork Month, Nueske's is giving away three $100 gift certificates, so you can order all the smoked bacon, ham, sausage, ribs, or chops you want. Enter below for a chance to be one of the three lucky winners! As for...

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Food Dude: Stanley Tucci

Food Dude: Stanley Tucci

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you Stanley Tucci, who is not only an award-winning actor, screenwriter, and director, but also author of The Tucci Cookbook and host of the PBS wine tasting show Vine Talk. “I’m completely food-obsessed,” says Tucci, who attributes his passion for cooking and eating...

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“Secreto”: The Best Kept Secret in Barbecue

“Secreto”: The Best Kept Secret in Barbecue

There’s an old saying: “Even a blind pig finds an acorn every once in a while.” It came to mind when I chanced upon something unexpected while searching for duck at my local supermarket recently. It was an appropriate metaphor given that my find was a package of pork labeled “Secreto Ibérico de Bellota”—the “secret” cut from one of Spain’s acorn-fattened pigs. (Bellota means acorn in Spanish.) I first heard about secreto when Steven blogged about eating (make that devouring) it at the Imperial restaurant in Portland, Oregon. Chef-owner Vitaly...

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Behold the Bacon Weave

Behold the Bacon Weave

If I did my job well during Bacon Month (August), you’ve been motivated to make your own home-cured and smoked bacon from scratch (see my easy-to-follow directions here). You’re up to speed on how to grill bacon-wrapped foods, from onion rings to chicken drumsticks. Now—just in time for National Pork Month—it’s time to tackle the bacon weave, that magnificent mat of pork meat and fat that’s taken the blogosphere—and our barbecue community—by...

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