Steven Raichlen's Barbecue! Bible

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...

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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...

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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....

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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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