Steven Raichlen's Barbecue! Bible

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...

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A Creamy Co-Star to Share

A Creamy Co-Star to Share

Photo by Simon Wheeler. Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright © 2012. Guest blogger Adam Perry Lang is a French-trained chef who has worked in top restaurants and now pursues his passion for barbecue. In his latest book, Charred & Scruffed, he shows you how to concentrate the flavors and textures of barbecue and reimagine its possibilities. Barbecue Bible asked him to give us his advice on how to excel at sides. A shared...

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The Science of the Smoke Ring

The Science of the Smoke Ring

The smoke ring is the red badge of honor of great barbecue. Many of you smoke fiends have seen it up close—that prized layer of pink under the bark (crust) in slow-smoked meats. But what is it really and what causes it? The explanation lies within the meat itself. First, a simple meat chemistry lesson. Myoglobin is the protein that gives meat its red color. Beef has about four times as much myoglobin as pork, giving it a much redder color. And chicken thighs...

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Add to Your Recipe Library This Month

Add to Your Recipe Library This Month

Listen up, grill lovers: this month only, you can get four of my e-books for under $10 total. Our good friends at Blue Plate Special are celebrating barbecue and grilling for all of July by offering my e-cookbooks and publishing a few of my recipes on their blog. Pick up BBQ USA, How to Grill, and Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters and Glazes for $2.99 each. If you get through all the recipes, you’ll be a grill master...

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Stick Meat—The Ultimate Guide to Kebabs

Stick Meat—The Ultimate Guide to Kebabs

Guest blogger Paula Marcoux—a former culinary historian at Plimoth Plantation in Massachusetts—recently published a fascinating book on live fire cooking around the world called Cooking with Fire. It’s certainly one of my top ten grill books of the year. I asked Paula to share her thoughts about one of the world’s most ancient and universal grilled dishes: kebabs. -Steven One of the sweetest cooking tools I've ever seen is an earthenware kebab holder,...

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The Best New Gear for July 4th

The Best New Gear for July 4th

Photo by aaroncorey It’s almost July 4th—traditionally the busiest grilling date of the year. Not that this community hasn’t been firing it up for months now. Hell, a lot of us (even in the Frost Belt) 24/7/365. If you’re like me, you’re always doing recon for new gear that can help you up your game at the grill. Here are 10 accessories that have caught my eye recently: great just got a lot better. A-maze-n Tube Smoker: This steel mesh tube looks deceptively simple, but when you load it with wood pellets...

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Win a Lodge Sportman’s Grill

Win a Lodge Sportman’s Grill

Enter to win a Lodge Pre-Seasoned Sportsman’s Charcoal Grill! This rugged hibachi-style grill is perfect for picnics, tailgating, and car camping. The draft door regulates heat and the coals are accessible behind a flip-down door. The cast iron grill grate provides superior heat retention. THIS GIVEAWAY HAS ENDED. Congrats to the winner, Carey Parsons! a Rafflecopter giveaway

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How to Talk to Your Butcher

How to Talk to Your Butcher

Anyone who is serious about BBQ also needs to be serious about meat. That means skipping the mega-mart and heading to a good old-fashioned butcher shop to find the highest quality meats and the best cuts for your recipes. Need a special cut? Have a weird request? Want a suggestion of what to buy and how to cook it? Your butcher is, quite literally, there to help you. Tom Mylan, co-owner of The Meat Hook in Brooklyn, New York, and author of The Meat Hook Meat Book (Artisan, 2014), offers some expert know-how on...

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