Steven Raichlen's Barbecue! Bible

Smoke Your Super Bowl Sweepstakes: Enter for a Chance to Win a Pit Barrel Cooker!

Smoke Your Super Bowl Sweepstakes: Enter for a Chance to Win a Pit Barrel Cooker!

Whether your home team made it or not, the Super Bowl is a must-watch event for folks across the country. And at some gatherings, the big screen TV isn't the main attraction—rather, food will take center stage, and will be enjoyed with abandon. For those of us who feel this way, might I suggest that you get out your snow shovel, clear a path to your grill or smoker, and make some of your Super Bowl favorites? We've partnered with our friends to bring one lucky...

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Smokin’ Accessories for the Pit Barrel Cooker

Smokin’ Accessories for the Pit Barrel Cooker

The Pit Barrel Cooker keeps on smokin', gaining popularity in the months since we posted a blog story about founder Noah Glanville and his product last January. Thousands of you have viewed that post, and we’ve heard from many who have grown to love the PBC as much as we do. The product is unique because of its features (for example, it doesn’t have a drip pan), its size (30-gallon, smaller than the typical 55), and its affordability ($299 including...

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Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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Black Magic: Cast Iron and Live Fire, Part 1

Black Magic: Cast Iron and Live Fire, Part 1

When it comes to cookware for your smoker or grill, cast iron rocks. From its tough black look to its wrist-bending heft. There’s its primal connection to past generations of live-fire hearth masters. And last but not least, its versatility. With a well-seasoned piece of cast iron, you can sear, braise, bake, fry, stew, pan-roast, and even smoke. Cast iron’s bona fides (and strong connections to food) were established more than 2,500 years ago—the Chinese may have been the first to pour...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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10 Recipe Resolutions in 2016

10 Recipe Resolutions in 2016

As we ring in the new year, tradition dictates that we create a resolution (or 12). Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind—isn't that what New Year's resolutions should be about? I think we're onto something here. Simply bookmark this page and come back to it when you're ready to take your grilling to the next level. The 3-2-1 Method for Ribs: We...

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My Year in Barbecue

My Year in Barbecue

2016 already? It seems like the past year went up in smoke. Which it did for me quite literally. Books. TV shows. Barbecue University. And lots of travel. All perfumed by the intoxicating scent of wood smoke. January: In November 2014, the phrase “smoking is the new grilling” popped into my head. And with that, the concept for my new public television series, Steven Raichlen’s Project Smoke, came into being. For a nation obsessed with grilling—as we’ve been for the last decade—smoking is the next frontier. Project Smoke’s mission would be to bring smoking from America’s barbecue belt to everyman’s backyard. January was a whirlwind of preparing...

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Perfection in 5 Steps: Reverse-Seared Prime Rib

Perfection in 5 Steps: Reverse-Seared Prime Rib

Prime rib costs more than virtually every other cut of meat at the market. It’s intimidating, too, because a roast that’s perfectly cooked or hopelessly overcooked can make or break your reputation as a grill master. I can feel the fear on social media channels this time of year. Many of you have posted photos of recently acquired hunks of meat on my Facebook page and Twitter account (my kind of pinup!), complete with the price you paid in full view (usually...

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