Steven Raichlen's Barbecue! Bible

Celebrate Pulled Pork Day

Celebrate Pulled Pork Day

Who says our Congress does nothing? Both sides of the aisle came together to proclaim National Pulled Pork Day. It debuts on October 12, 2016. Forgive my cynicism. I couldn’t be more supportive of pulled pork. It is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience. The American South, from the Carolinas to Tennessee, is known for its pulled pork. Many people believe it’s an American invention....

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Grilled Pizza Recipes and Tools

Grilled Pizza Recipes and Tools

Hurray for October. The first full month of fall brings some of our favorite holidays: Columbus Day (the explorer’s voyage introduced Europe to chilies and, indirectly, barbacoa), for example. And Halloween. (Check out our Frankensauce and Grilled Pumpkin Pie.) This is prime tailgating season, of course. And, yes, October is National Pizza Month. You know Raichlen’s philosophy: if something tastes great baked, roasted, or fried, it probably tastes even better grilled....

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The Ultimate Tailgating Food: Wings

The Ultimate Tailgating Food: Wings

Chickens just can’t catch a break. On July 29, we celebrated National Chicken Wing Day—an undisguised warm-up for fall tailgating season. We Americans do love our chicken wings. The National Chicken Council predicts we’ll eat 28 billion of them before year’s end. For my money, chicken wings rank among the most delectable bites on Planet Barbecue—popular in almost all grilling cultures, from Asia to Africa. And it’s no wonder. They’re the perfect finger...

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The 10 Commandments of Smoking

The 10 Commandments of Smoking

Smoking is easy but it isn't always simple. I've broken down some of the essential concepts here. Follow these Ten Commandments and you'll master smoking in no time, and you'll have a lot of fun—and satisfaction—in the process. For more specifics on the fuels, equipment, and techniques to master, check out my book, Project Smoke. Pass along the wisdom: Download your favorites from the images below and share with your friends...

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The New Cuts of Steak: Big Flavor, Merciful Price, Part 2

The New Cuts of Steak: Big Flavor, Merciful Price, Part 2

"Carne asada" by Flickr user Daniel R. Blume via Creative Commons. For more than two decades, the slogan of the beef industry was, “Beef. It’s what’s for dinner.” Except that in some American households, it wasn’t. And it it’s not hard to guess one cause of the downward drift in consumption: According to the USDA, the average price of a pound of beef nearly doubled between 2002 and 2015 ($3.32 versus $6.29). One industry spokesperson dubbed hamburger “the new steak” and steak “the new Maserati.” Enter the Beef Checkoff program,...

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Butchery Basics: Know Where Your Steak Comes From

Butchery Basics: Know Where Your Steak Comes From

From our friends at Strauss Brands who provided the tasty beef for Project Smoke and masterfully answered What Is Grass-Fed Beef and What’s So Great About It? comes a helpful video on breaking down cuts of beef: https://youtu.be/3wC_4DR_A74 Porterhouse. And T-bone. Two of the most revered cuts among steak fanatics everywhere. Check out this video from Mark Goessl and Lori Dunn of Strauss Brands to learn the difference and how to cut...

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The New Cuts of Steak: Big Flavor, Merciful Price

The New Cuts of Steak: Big Flavor, Merciful Price

Photo by Rob Baas. "The only time to eat diet food is while you’re waiting for the steak to cook."       —Julia Child Flat iron? Calotte? Teres major? Meet the new steaks, and don’t feel badly if you haven’t heard of them. A few years ago, the Beef Checkoff program teamed up with meat scientists from the University of Florida and the University of Nebraska to identify value cuts for consumers while minimizing “trim”—the bits that are ground into hamburger. They focused most of their efforts on the chuck...

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Grilla Grills: New Design on a Pellet Grill

Grilla Grills: New Design on a Pellet Grill

This blog post is brought to you by Grilla Grills, which provided advertising support. According to "Grilla Lore" the designers of this uniquely-constructed product sought to create a pellet grill "that stands apart, literally, from the crowd." And so they have. With the advent of the vertical Grilla Wood Pellet Grill, the team at Grilla Grills has quite literally turned smoking on its head. The grill itself functions similarly to other pellet...

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