Steven Raichlen's Barbecue! Bible

Home-Smoked Pastrami, Part 1

Home-Smoked Pastrami, Part 1

Photo by Richard Dallett. If you think to eat killer pastrami you need to visit a landmark deli in Manhattan, you haven’t been to Fette Sau BBQ in Brooklyn. Or The Granary in San Antonio. Or The Local Pig in Kansas City. America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you...

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The Best Cheeses for Grilling

The Best Cheeses for Grilling

Photo by Richard Dallett. Congress has designated April “Grilled Cheese Month.” (Good to know our elected representatives are doing something useful.) So there’s no better time to point out that there’s grilled cheese, and then there’s grilled cheese. What our elected representatives probably had in mind was the classic white bread-processed orange American cheese sandwich crisped on a griddle or in a skillet. You can do better. Build the sandwich with focaccia and smoked mozzarella, for example,...

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High Tech Grilling Sweepstakes

High Tech Grilling Sweepstakes

Few of us could manage daily life without our smartphones. More and more of us are using high-tech electronics and apps to help us take barbecue to the next level. With the Oregon Scientific Grill-Right Bluetooth® BBQ Thermometer, there's no need to wait by the grill to find out when dinner is ready—you'll get an alert when your meal has reached the perfect temperature. And with the Oregon Scientific Weather@Home Thermo Plus indoor/outdoor temperature...

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What Is Grass-Fed Beef and What’s So Great About It?

What Is Grass-Fed Beef and What’s So Great About It?

Grass-fed beef. You hear the term more and more, not just at natural foods markets, but at a new generation of barbecue joints. So what exactly is grass-fed beef and how does it differ from conventional beef? Why should you consider buying it the next time you fire up your grill or smoker? Are there any special techniques you need to cook it? We interviewed Randy Strauss, who with his brother Tim, runs one of the nation’s foremost purveyors of grass-fed beef: Strauss Meats. What is Strauss’s background, and why do you raise grass-fed beef?...

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The Ins and Outs of Injecting

The Ins and Outs of Injecting

Afraid of needles? Don’t let that deter you from enjoying the benefits of injecting. As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out. Let me explain. Rubs, spice pastes, and glazes sit on the meat’s surface. Marinades penetrate only a few millimeters into the meat. Brining and curing solutions do reach the center,...

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PitmasterIQ BBQ’s 2014 World Food Championship Experience

PitmasterIQ BBQ’s 2014 World Food Championship Experience

It’s one thing to perfect your smoking and grilling skills at home. There comes a time when you want to see how you rank in the world of live fire cooking. Enter competition barbecue—where camaraderie meets cutthroat. We asked John Kennington of PitmasterIQ BBQ to describe his efforts to bring home the bacon (literally) at the World Food Championships in Las Vegas, Nevada. At stake? Bragging rights, not to mention a grand prize of $100,000! Do YOU...

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Go for the Burn: Authentic Jamaican Jerk at Home

Go for the Burn: Authentic Jamaican Jerk at Home

Photo by Rob Baas. As anyone who has eaten real-deal Jamaican jerk can tell you, it hurts. Smoke gets in your eyes and Scotch bonnet chiles scorch your gullet. Gary Feblowitz explains. “You need to sweat while you’re eating jerk,” says my new friend (we met on the set of Project Smoke) and go-to guy for indispensable jerk supplies. An Emmy award-winning videographer (you’ve seen his work on the Discovery Channel and PBS), Feblowitz is one of jerk’s most zealous evangelists. The license plate...

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Smoked Eggs for Easter and Passover

Smoked Eggs for Easter and Passover

Photo by Richard Dallett. “Eggs are meant for smoking,” observes Rene Redzepi. Yes, that Redzepi—chef-owner of Denmark’s celebrated Noma—named World’s Best Restaurant three out of the past four years by San Pellegrino. The accomplishment is all the more remarkable for the fact that the kitchen uses only ingredients found within a 50 kilometer (a little over 30 miles) radius of Copenhagen. On a visit to Noma last April, I enjoyed quail eggs smoked with birch wood and hay and lightly pickled with rosehip...

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