Steven Raichlen's Barbecue! Bible

Thanksgiving: You Gotta Take Sides

Thanksgiving: You Gotta Take Sides

America’s favorite food holiday is barreling towards us. Will YOU be ready? We at BarbecueBible.com have created a Thanksgiving menu that will not only thrill your family and friends, but give you an excuse to take the party outdoors to your grill or smoker. Added advantage: this relieves some of the inevitable congestion in the kitchen. Turkey normally grabs the spotlight, but we focus on the side dishes—those beloved supporting players that make your bird look even better. (Don’t...

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Ham for the Holidays: Smoke a Ham at Home

Ham for the Holidays: Smoke a Ham at Home

Are you ready for the holidays? It’s a slippery slope after Halloween. First up, of course, is Thanksgiving. And we’ll be your resource for that as we’ll be posting a couple of options for turkey. (Spoiler alert: One speaks Italian.) But what would be more traditional, more welcome than a house-cured, house-smoked ham to sustain the household through the coming days? The seasonality of food, a given for our ancestors, mandated that meat be preserved through a variety of...

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Grilling with the Best Olive Oil

Grilling with the Best Olive Oil

If you’ve watched my TV shows (the latest one is Project Smoke on American Public Television), you’ve likely noticed I always emphasize that the quality of your food is at least as important as how you cook it. On the show, we use the best meat. The best produce. The best seafood. This dedication to quality extends to other ingredients as well. An example? Premium extra virgin olive oil, which you’ve likely noticed on the set, is a staple in my cooking and grilling life, a...

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The Pinnacle of Pork? Porchetta (or Porketta)

The Pinnacle of Pork? Porchetta (or Porketta)

During October, National Pork Month, we’ve featured pulled pork, 3-1-1 ribs, and shared our best recipes for pork steaks. But we saved the best for last: porchetta. Porchetta (pronounced “por-ketta”) is a spectacular roulade of pork—whole hog traditionally, or shoulder or loin—rich with crisp belly fat, blasted with garlic, herbs, salt, pepper, and citrus zest. Ancient cookbooks housed in the Vatican library suggest porchetta, which was traditionally spit-roasted...

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Fall Football Memphis Wood Fire Grills Sweepstakes

Fall Football Memphis Wood Fire Grills Sweepstakes

Football season is now in full swing—what have you been eating on game days? If you’re like many Americans, you think of chips and dip, veggie platters, and greasy takeout food as football food. Why not prepare something truly splendid on Sundays instead? Whether your team is making you proud by returning kickoffs for TDs or shaming you by missing easy field goals, your taste buds will declare the day a win with a few of these homemade dishes. You should start with chicken wings...

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Tempted by Tacos

Tempted by Tacos

Even baby boomers have a difficult time remembering when tacos—like pizza—weren’t a ubiquitous part of the culinary landscape. (Glen Bell opened the first Taco Bell restaurant in 1962 and went public with his franchise in 1970.) Now, Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. The anglicized tacos of our youth started with a boxed kit containing fragile U-shaped taco shells, salsa, and a packet of seasoning...

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Our Best Pork Chop Recipes

Our Best Pork Chop Recipes

Last week we celebrated National Pulled Pork Day with great enthusiasm, but don’t let the fun stop there! National Pork Month lasts the full month of October, and we present for your consideration another favorite pork dish—the pork chop. Pork ribs, pulled pork, and bacon may gain more attention when it comes to pork on your grill or in your smoker, but an expertly prepared moist and tender pork chop is a thing of beauty. Here are the most popular pork chop recipes on the website viewed by...

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3-2-1 Ribs Revisited: Is It Time for New Math?

3-2-1 Ribs Revisited: Is It Time for New Math?

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs. Last year, in what turned out to be one of my most visited blog posts to date, I wrote: And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them will react with delight and will declare you a genius. ...

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