Steven Raichlen's Barbecue! Bible

Autumn in New England on the Grill

Autumn in New England on the Grill

As any Yankee (or adopted Yankee like me) knows, fall is the glory time in New England—clear crisp days and nights cool enough to light the fireplace. My friend and fellow New Englander, Sarah Leah Chase, knows a thing or two about autumn in the Bay State and she celebrates with a dish members of this barbecue community can relate to: sage-rubbed, wood-grilled pork chops with blue cheese and Concord grapes. –Steven According to headlines in my local newspaper,...

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How to Make a Schwenker (German Swinging Grill)

How to Make a Schwenker (German Swinging Grill)

What’s the world’s best grill? In the U.S. the debate usually circles around charcoal versus gas. But as you travel around Planet Barbecue, you find a stunning array of wood burning grills. This week’s blog post—written by Paula Marcoux—focuses on a grill that enjoys cult status in Germany, but is virtually unknown elsewhere: a unique hanging grill called the schwenker. As for Paula, the culinary historian and former Colonial food ways manager at...

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Our Top Picks: Tailgating Gear

Our Top Picks: Tailgating Gear

What’s so appealing about hosting a party in a parking lot before a sporting event? Everything! Americans love tailgating and take credit for inventing this unique form of entertaining, usually a triumvirate of beer, balls, and barbecue. Recently, we posted our top 10 tailgating tips. Embedded in that blog post was a promise to share with you our favorite equipment. Now we’re making good on it. You won’t see any battery-draining margarita blenders, big screen plasma TVs, or silver candelabra here. Just useful stuff that will make you look like...

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Ribs with a Rub (and Maybe a Glaze)

Ribs with a Rub (and Maybe a Glaze)

From time to time, we ask friends and colleagues to write guest blog posts for BarbecueBible.com. Today’s post—on rubs and ribs—is by Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook. If the name sounds familiar, it is—Katie’s father, Peter Workman, founded Workman Publishing, publisher of her books and my Barbecue! Bible cookbook series. Note: Katie uses a two-step cooking process designed for apartment...

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Grill Your Thanksgiving Sweepstakes

Grill Your Thanksgiving Sweepstakes

Thanksgiving is a time for family, football, and food. A whole lot of food. Whether you’re cooking for a small group or a large crew, do it on a grill or smoker (better yet, on both) this November to prepare a Thanksgiving feast to remember! From turkey to dessert, every dish can be made on this sleek Memphis Wood Fire Grill. Yes, it’s the same Memphis grill we used on Project Smoke—the one that lets you grill directly over a pellet fire. It roasts, grills,...

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Presenting the Axe-Handle Rib-Eye Steak

Presenting the Axe-Handle Rib-Eye Steak

Photograph by William Hereford. From time to time, we ask some of America’s most respected grill masters to write guest blog posts for BarbecueBible.com. It gives me great pleasure to introduce Joe Carroll, author of Feeding the Fire and founder of Fette Sau and St. Anselm in Brooklyn. When Fette Sau opened in 2007, it launched the barbecue revolution in Brooklyn and its brisket, spareribs, and pastrami remain exemplars of the species. (Carroll...

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Game On! Our Top 10 Tailgating Tips

Game On! Our Top 10 Tailgating Tips

Photo by James Willamor via Creative Commons. Tailgating has come a long way since November 6, 1869, when spectators lowered the buckboards (tailgates) of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers. Today, the real competition’s on the asphalt, not the AstroTurf. Americans are obsessed with tailgating, especially during football season. And if we didn’t inherit...

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How to Cook with Wood

How to Cook with Wood

The wood burning oven at Hartwood. Photo by Gentl & Hyers. For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book called Hartwood, published by our sister publisher Artisan....

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