Steven Raichlen's Barbecue! Bible

How to Choose the Best Ribeye (Cowboy) Steaks

How to Choose the Best Ribeye (Cowboy) Steaks

From our friends at Strauss Brands who brought us What Is Grass-Fed Beef and What’s So Great About It? and provided the beef for Project Smoke come two helpful videos on steak: Butchery 101: From 107 Rib to Cowboy Steak Americans love a great steak, and the ribeye is our king cut. Resident grass-fed beef experts Mark Goessl and Lori Dunn explain the fabrication of the beef rib primal cut into bone-in ribeye steaks or cowboy steaks. These...

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Reverse Searing: Godsend or Gimmick?

Reverse Searing: Godsend or Gimmick?

When I started smoking meat 25 years ago, no one knew of reverse searing. Today, you can hardly browse barbecue websites without being urged to try it. The process turns the traditional method of cooking a steak or roast—hot sear followed by slow roast—on its head. You start by smoking the meat low and slow to an internal temperature of about 100 degrees, then you char it over a hot fire to raise it to the desired temperature, applying the crisp smoky crust at the...

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Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Over 5 million of you have bought copies of my cookbooks, and are grilling up a storm in backyards and kitchens around the world. And now’s the time to add the cookbooks to your digital collection, to bring with you on your eReader, mobile phone or tablet. For this month only, my publisher is offering four of my bestselling titles at a special price of $2.99! You can find links to purchase the ebooks at any of your favorite retailers through the links in our store: Man Made Meals...

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The “McRob” McRib: A REAL Barbecued Rib Sandwich

The “McRob” McRib: A REAL Barbecued Rib Sandwich

All photos by Rob Baas. You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to reimagine the fast food McRib as real barbecue. Challenge met and expectations surpassed. This is one guest blog I can’t wait to try out on my smoker. –Steven Like so many other American high school kids who needed gas money, my first job was at the local McDonald's. Had the McRib been on the local menu back then, I might be working there still. If ever there was a fast food item with a cult following, it is the McRib. It doesn't really make any sense,...

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Extreme Grilling: Steak Six Ways

Extreme Grilling: Steak Six Ways

Photo by Forres Meadows. You’re a confident griller of steaks. You’ve mastered New York strips, you can handle flank steak, and on several occasions, have produced magazine centerfold-worthy porterhouses. Now it’s time to tackle extreme steak grilling: That means on a shovel, grilled over spruce branches, wrapped in hay, in a salt and cloth crust, on a pitchfork, and my favorite—grilled directly on the embers. For obvious reasons, we’re going to have to leave out steaks grilled over a trough of molten...

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10 Steps to the Perfect Burger

10 Steps to the Perfect Burger

May 28 is coming fast and you know what that means: National Hamburger Day. Not that anyone in this community needs inducement to put America’s favorite ground meat to the fire. The stats are in and not steak, not bratwurst, not ribs, but burgers top the list of our favorite foods on the grill for Memorial Day. So here’s the question: What constitutes the perfect burger? For me, it starts with a live fire (preferably wood) to produce a perfectly charred, deftly seasoned crust and a juicy interior that contrasts perfectly with a soft,...

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Home-Smoked Pastrami, Part 2

Home-Smoked Pastrami, Part 2

Photo by jeffreyw via Creative Commons. Recently we told you about the fascinating history of pastrami. (Hint—it involves camels, geese, and beef navels.) This time I’m going to reveal the 8 steps to pastrami nirvana, complete with my fail-proof recipe for pastrami you cook like barbecued brisket. The only other thing you need is mustard. The meat: The traditional cut for pastrami is beef navel—a rectangular muscle richly striated with fat from the underbelly of the steer and typically...

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Feeding the Fire: Barbecue Lessons from Joe Carroll

Feeding the Fire: Barbecue Lessons from Joe Carroll

Check out these espresso-crusted St. Louis cut spares. Then imagine yourself at Fette Sau BBQ, home to some of the spiciest, smokiest, soulful-est ’que in America’s newest barbecue capital: Brooklyn. Now Joe Carroll, the mastermind behind Fette Sau, has written a barbecue book that’s not just full of irresistible recipes, but is structured around 20 essential lessons for anyone who wants to cook with fire at home. Carroll delves into hot subjects...

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