Steven Raichlen's Barbecue! Bible

Win One of Three $100 Gift Certificates for Nueske’s Smoked Meats

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! ...

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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 Paley...

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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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In Praise of Pork Chops, Part 2

In Praise of Pork Chops, Part 2

First the good news. In the last 30 years, pork has gotten a lot leaner. This means that from a fat and cholesterol point of view, today’s pork is a lot healthier. Remember the “other white meat” campaign, comparing lean loin cuts of pork to white meat chicken? Now the bad news. In the last 30 years, pork has gotten a lot leaner. That means less marbling and less fat, and an increased tendency for those same lean cuts to dry out on the grill. Well, here at BarbecueBible.com, we try to be...

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Barbecue University

My Home-Built Smokehouse

My Home-Built Smokehouse

It gives me especially great pleasure to introduce this week's guest blogger. His name is Paul Kuconis and he's a recent graduate of Barbecue University™. And I like to think his time at the Broadmoor inspired him to delve deeper into the arts of smoking and grilling. So deep that he built his own smoker. I asked Paul to share his home-made smoker with our barbecue community. Just think what Barbecue University™ could do for your passion. –Steven...

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Tender Is the Steak

Tender Is the Steak

It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue: “Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?” I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem...

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What’s New in Best of Barbecue

What’s New in Best of Barbecue

Some of you (actually, I hope most of you) know my Best of Barbecue products. In the last ten years we’ve developed more than 100 grilling tools, fuels, and flavors. Tools like the Lumatong (lighted tongs so you can see what you’re grilling at night); Grill Hoe (for configuring your charcoal); and the Ultimate Grill Brush (yeah, the super macho long-handled brush you see me use on Primal Grill.) Grilling fuels, ranging from fragrant Olive Wood Chunks to cabernet-scented Wine Barrel Staves. Big flavored rubs and barbecue sauces that run the gamut from coffee-flavored Java Rub (awesome on brisket)...

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