Steven Raichlen's Barbecue! Bible

Getting the Flavor into the Meat

Getting the Flavor into the Meat

Rubs and spice mixes work great for building flavor on the exterior of the meat. Marinades take the taste deeper, especially if you score the surface with a sharp knife. But to drive the flavor even deeper into the heart of the meat, nothing beats injecting—a process similar to the shot your doctor delivers with a hypodermic needle. Flavor. It’s the thing that separates the pros from the amateurs. So the next time your turkey or pork shoulder needs a shot of flavor and moistness, invest in one of these Best of Barbecue injecting...

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How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

Black Friday? Not for me. I’d rather sit for a root canal (at least they anesthetize you) than fight the crowds at the mall parking lot. And that was before Black Friday elbowed in on what should be sacred family tradition: Thanksgiving dinner. If you want to shop on Black Friday, why not do the heavy lifting on your keyboard or touchpad? First, a shout out to our colleagues at Workman Publishing—in particular their functional and fun Page-A-Day calendars that make terrific gifts for grilling fanatics: For fish lovers: Trout of North America For the farm-to-table crowd: Seasons:...

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Crash Course

How to Carve a Turkey

How to Carve a Turkey

You sourced an organic or heritage turkey, brined it with whiskey and maple syrup for a day and a night, and slow-smoked it over hardwood. You basted it conscientiously and made gravy from the smoky drippings. Now comes the fun part—or for many people the scary part—to carve it in front of an expectant hungry crowd. Well, we here at BarbecueBible.com have you covered. When you follow these six simple steps, anyone can approach the cutting board with confidence (after...

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Crash Course

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

There’s a big difference in texture and taste between ice-hard frozen supermarket turkeys and fresh organic birds from your natural foods store or farmers’ market. The organic bird may seem a little tougher, but you can’t beat the flavor—or the knowledge that it’s free of hormones and chemical additives. You’ll need to order it ahead, so don’t wait until the last minute. So how big a turkey should you buy? Figure on 1 1/2 pounds per person. This will make you feel properly overfed...

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Food Dude: Michael Pollan

Food Dude: Michael Pollan

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 Michael Pollan, a food activist, journalist, and bestselling author whose books, like The Omnivore’s Dilemma, Food Rules: An Eater’s Manual, and In Defense of Food, have revolutionized the way Americans think about food. What you may not realize...

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Battle of the Birds: Brining vs. Injecting

Battle of the Birds: Brining vs. Injecting

The contentious mid-term elections might be over, but American households are grappling with another controversy: Should this year’s Thanksgiving turkey be brined, injected, both, or none of the above? Like skillful politicians, let’s start by trying to find common ground. I think we can all agree that a lot of turkey comes to the table dry. So dry that it takes a generous, what-the-hell pour from the gravy boat to make it palatable. The reason is anatomical: the modern turkey is a large,...

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Help Us Better the BarbecueBible Blog

Help Us Better the BarbecueBible Blog

Dear friends, Here at BarbecueBible.com we work hard to provide you with blog posts that are timely, interesting, and useful. We try to cover a wide range of, excuse the pun, burning issues in the world of live-fire cooking. Now, we want to hear from you to help us do it better. Please take this quick, 10-minute survey to tell us how you feel about the blog and what you'd like to see us cover in the future. We take your comments and feedback...

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Sausage Meets Apple

Sausage Meets Apple

This blog post is brought to you with support from our sponsor. It’s a simple idea that delivers big flavors. Stuff a sweet fall apple with savory breakfast sausage (we used Farmland breakfast sausage, graciously provided by the sponsor of this blog post) and roast it in a smoker. Splash in a little maple syrup for sweetness and add a cinnamon stick for spice. Serve it for breakfast, or as a late night snack, or pretty much any time in between. It makes a great...

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