Steven Raichlen's Barbecue! Bible

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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Homemade for the Holidays: Beef Jerky

Homemade for the Holidays: Beef Jerky

I know exactly what I’ll be doing this weekend, and it won’t involve a trip to the mall. Let other people—millions of other people—desperately compete for parking and the attention of department store clerks. I’ll be home keeping quiet company with my smoker, creating a gift that will be appreciated by nearly everyone on my holiday list: homemade jerky. Want to join me? December is the month of miracles and magical thinking. And why lean meat, seasoned and...

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Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

All photos by Rob Baas. This blog post is brought to you with support from our sponsor, Newcastle Brown Ale, who provided the samples and advertising support. Beer and barbecue. It’s not just for summertime. Thousands of members of this barbecue community routinely shovel a path to their snow-covered grills and smokers. And hoisting a cold one with your gloved hands to your lips is an excellent way to defy winter. The holiday season...

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Francis Mallmann Grills a Cowboy Rib Eye

Francis Mallmann Grills a Cowboy Rib Eye

Photographs by Santiago Soto Monllor, from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Here’s another of our ongoing guest recipe series featuring some of the world’s top grill and smoker masters—this one by Francis Mallmann. Argentina’s most celebrated chef can sauce and sauté with the best of them (after all, he trained with Alain Senderens and Raymond Oliver in Paris). But Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American...

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Game On! Your Guide to Grilling Game Meats

Game On! Your Guide to Grilling Game Meats

’Tis the season. I speak not of Christmas, but to a topic of burning interest to many members of this barbecue community: game meats. Because hunting season has commenced in many states for certain species of wild game (check with your state’s Department of Natural Resources for specifics), we thought this would be a great time to address the many grilling, smoking, and barbecue questions we receive from people who appreciate game. To get the low-down on special techniques for cooking game, which has considerably less fat than...

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Perfect for the Holidays: Suckling Pig

Perfect for the Holidays: Suckling Pig

All photos by Rob Baas. First he gave us the “McRob” (a real boneless barbecued rib sandwich). Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. So in honor of the holidays, we asked him to smoke a whole suckling pig. (Said pig recipe will appear in my forthcoming Project Smoke book, due out in May 2016.) Looking for a dish to...

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Steak Gets Stuffed: Stuffed Steaks from Around Planet Barbecue

Steak Gets Stuffed: Stuffed Steaks from Around Planet Barbecue

When it comes to steak, most people argue for simplicity. Buy the best beef you can afford—preferably prime, dry-aged, or grass-fed. Season it liberally with coarse salt and cracked black pepper, and grill over a hot fire (preferably wood) until the outside is just this side of charred and the inside is rare but warm. You’ll let it rest for a few minutes, of course, before digging in. Other grilling cultures around the world see steak differently. They don’t hesitate to stuff it with bold compatible...

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