Steven Raichlen's Barbecue! Bible

In Praise of Pork Shoulder, Part 3: How to Cook It

In Praise of Pork Shoulder, Part 3: How to Cook It

The pork shoulder may be the world’s simplest cut of meat to cook. Simpler than steak. Simpler than brisket. Simpler than ribs. In a nutshell, you season the hell out of it (for tips on buying and seasoning pork shoulder, see Parts 1 and 2 of this series) and cook it at a low to moderate heat for 3 to 6 hours (2-1/2 to 3 hours at 350 degrees; 5 to 6 hours at 250 degrees.) What emerges from your smoker or grill gives you a bodacious blend of crisp crust, luscious fat, and meltingly tender meat. But simple doesn’t mean simple-minded....

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5 Reasons (and 5 Tips) to Make Grilled Pizza Now

5 Reasons (and 5 Tips) to Make Grilled Pizza Now

Grilled pizza was created more than 30 years ago by George Germon and Johanne Killeen at their restaurant Al Forno in Providence, Rhode Island. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. So why is pizza even more irresistible when cooked on the grill? A grill, whether charcoal, wood-fired, or gas, comes the closest that most home cooks can get to achieving the high temperatures (700...

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Pizzacraft Outdoor Pizza Oven Sweepstakes

Pizzacraft Outdoor Pizza Oven Sweepstakes

The Pizzeria Pronto outdoor pizza oven from Pizzacraft reaches cooking temperatures of over 700 degrees Fahrenheit and cooks a pizza in only 5 minutes. The portable oven is perfect for tailgating, camping, or your regular family pizza night. Enter below for a chance to win one! And click here for tips and info about grilling pizza. THIS CONTEST HAS ENDED. a Rafflecopter giveaway NO PURCHASE NECESSARY. Open to US residents...

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New Kid on the Block: Pellet Grills

New Kid on the Block: Pellet Grills

“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen. People nodded—we had an understanding, right? Smoking and barbecuing are supposed to be hard work. If not chopping wood, then at least breathing in charcoal dust and smoke and laboring to maintain a steady temperature during a barbecue session that could last the better part of a day. Or night. Certainly no self-respecting pit master would subscribe to a “set...

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9 Silicone Uses for Barbecuers and Grillers

9 Silicone Uses for Barbecuers and Grillers

This blog post is brought to you with support from our sponsor. I am reassured all’s right with the world—the barbecue world, anyway—when I meet pit masters determined to do things the traditional way. To whit, tending pits that have burned for decades and stoking the fires with local hardwoods. And of course, pulling pork when screaming hot out of the smoker with their bare hands. Suggest that such masters might be more comfortable...

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Lights, Camera, Action: Project Smoke Is Coming to Public Television

Lights, Camera, Action: Project Smoke Is Coming to Public Television

It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling. We start taping in Tucson, Arizona, next week. The show launches nationwide just in time for July 4th. What makes Project Smoke different? First, our content: this will be the first how-to show on to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting...

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Wishing You a Smokin’ Valentine’s Day

Wishing You a Smokin’ Valentine’s Day

“If music be the food of love, play on,” wrote Shakespeare in Twelfth Night. We can’t help you with the music (we trust you do your own mixing), but in the romance food department we have you covered. No stressed out servers. No long wait for cocktails. And the best table in the house is yours. Speaking of cocktails, get things started with a fired up Old-Fashioned: For each drink, crust a slice of orange with sugar and grill over a hot...

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Try This at Home: Brazilian-Style Rodizio

Let the Turks have their shish kebab and Indonesians their sate. I raise my fork for churrasco (pronounced shoe-HRA-skoo), Brazil’s spit-roasted version of barbecue. So when a young Memphis, Tennessee entrepreneur, Blake Carson, offered to send one of his rodizio grills to Barbecue University, I couldn’t say yes fast enough. Eyes popped and jaws dropped when students realized they could reproduce the Brazilian steakhouse experience in their own backyards. Blake has designed a new...

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