Steven Raichlen's Barbecue! Bible

Drinks for Summer: Agua de Sandia

Drinks for Summer: Agua de Sandia

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers. Agua fresca is a traditional Mexican drink that can be made from ripe fruit, like pineapple or mango, or from hibiscus blossoms or even tamarind pods, to name just a few variations. At the market, it is typically sold ladled from giant glass jars. The concept translates perfectly to an outdoor barbecue setting. For guests who are refraining from beer...

Read more →

How to Make Bacon from Scratch

How to Make Bacon from Scratch

If you live in Miami’s Little Havana, you may remember a day last summer when you awoke to an aroma decidedly different than the cumin, garlic, and sour orange scents that normally emanate from the lechón asado (roast pork) parlors in this Cuban neighborhood. It was a pork smell, alright, but mingled with the smoke of slow smoldering hickory and apple wood. It was a smell you’d associate with a smokehouse in backwoods Tennessee. Which was no accident, because when James...

Read more →

Planet Barbecue

The Barbecue Sauces of Europe

The Barbecue Sauces of Europe

A sauce has the power to transform the simplest grilled seafood or chicken into an event. You now know about regional American barbecue sauces and the sauces of South America. Today, we look at some of the best grilling condiments you may have never heard of: the barbecue sauces of Europe. Salsa Verde (Italy): Don’t confuse this one with Mexico’s tomatillo-based sauce of the same name. Italy’s venerable salsa verde (“green sauce”) includes all the components of a good vinaigrette, and more: freshly chopped Italian flat-leaf parsley; olive oil (the best and freshest...

Read more →

Win Tickets to the Beer, Bourbon, and BBQ Festival in Cary, NC

Win Tickets to the Beer, Bourbon, and BBQ Festival in Cary, NC

I will be doing a cooking demo and signing my new book, Man Made Meals: The Essential Cookbook for Guys, at the Beer, Bourbon, and BBQ Festival in Cary, NC on August 2nd. Want to go? Enter below for a chance to be one of TWO lucky winners to receive two tickets each! Your ticket will get you a free sampling glass to taste all the beer and bourbon you can handle. The festival includes 60 beers, 40 bourbons, and a ton of barbecue to enjoy! Catch...

Read more →

Food Dude: Thomas Keller

Food Dude: Thomas Keller

Welcome 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. Up first: überchef Thomas Keller. He is the author of five cookbooks, most recently the #1 New York Times bestseller Bouchon Bakery. The full text can be found in Man Made Meals on page 92. Thomas Keller presides over an empire that includes restaurants, bistros, bakeries, and food products. He remains as notorious for his dry...

Read more →

A Guide to Offset Barrel Smokers

A Guide to Offset Barrel Smokers

Water smokers, box, barrel, and pellet smokers do a fine job smoking meats and seafood. But nothing establishes your street cred as pit master who means business like an offset smoker. For years, these hunka-hunka smokers—a.k.a., offset barrel smokers, horizontal smokers, pipe smokers, or “stick-burners”—have dominated the competition barbecue circuit. Now, thanks to mass-market models available at stores like Home Depot and Lowes, they’re bringing their own particular aura of machismo to American and European backyards. The first offset smokers were likely built by oilfield workers in Texas and Oklahoma. Far from home and restaurants, it didn’t take much for barbecue-starved welders...

Read more →

Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

Read more →

The World’s Best Hot Dog

The World’s Best Hot Dog

Photo by Rob BaasThis is a true story. My grandfather, Sam Raichlen (known to all by his nickname “Dear”), loved food like a man possessed. The short list of his favorites included Maryland steamed crabs, lox and eggs, gribenes (chicken cracklings), and his mother-in-law’s chocolate roll. (The latter was for him, perhaps, my great grandmother’s chief virtue.) As much as anyone in my family, it was Dear who inspired me to become a food writer. But as my grandfather...

Read more →