Steven Raichlen's Barbecue! Bible

The Art of the Long Drink

The Art of the Long Drink

Photo by Stephen Lyford What could be better than barbecue? Barbecue with bourbon, of course. This week my fellow Workman Publishing author, Lew Bryson, writes a guest post on a new twist on the classic American long drink. Read it, try the recipe, then read his excellent book, Tasting Whiskey. And remember Davey Crockett’s immortal words about whiskey: “It makes a man warm in the winter, and cool in the summer.” Amen. –Steven “It’s not a sprint,...

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Under the Hood

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling exposes your hands to shooting sparks, scorching metal, and of course, smoking hot food. Whether you’re handling a chimney starter, cleaning or lifting a grill grate, moving a hot beer-can chicken, or pulling a pork shoulder, you need to protect your hands. We’ve spent a lot of time thinking about your hands and forearms and how to keep them in the comfort zone when you’re in the hot zone. Here’s what you need: Best of Barbecue Ultimate Suede Grilling Gloves: Voted tops...

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Raichlen Predicts: BBQ Trends for 2015

Raichlen Predicts: BBQ Trends for 2015

2015 already? Seems like I just sat down to write last year’s predictions. Many came true, like really big steaks and cocktails get smoked. So here’s a look at my crystal ball for Planet Barbecue 2015. I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general. Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing...

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New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Eve is fast approaching. With any luck you’ll be hosting or attending a party. (Or do as my wife and I sometimes do: plan a romantic New Year’s Eve party for two.) That means iced vodka or champagne, and that requires finger food, a.k.a. tapas, hors d’oeuvres, or zakuski (a spread of Russian hors d’oeuvres) . Whatever you call them, as 2014 rolls into 2015, a lot of us will chow down on an array of small savory bite-size dishes. (For not a few...

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Raichlen’s Top 10 Smoke and Fire Restaurants of 2014

Raichlen’s Top 10 Smoke and Fire Restaurants of 2014

Smoked steak at Miller's Guild in Seattle Ah, the good old days. When legendary masters like Arthur Bryant and Sonny Bryan manned the barbecue pits. A lot of people complain that barbecue just isn’t what it used to be, and they’re right. It’s better. It’s better in traditional barbecue hotspots, like Kansas City and Dallas. It’s better in places where you’d never expect to find killer ’que, from Brooklyn to Minneapolis to L.A. A new generation of pit masters and grill masters has applied time-honored smoking and grilling techniques to the kind of meat most of us want to eat today: humanely and locally raised animals...

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High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to think of it as the pork equivalent of beef prime rib—but with an eminently friendlier price tag. Essentially, a pork loin rib roast consists of conjoined pork chops—lean, tender, moist, sweet loin meat on bones you will gnaw...

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Home(made) for the Holidays: Do-It-Yourself Barbecue Rubs

Home(made) for the Holidays: Do-It-Yourself Barbecue Rubs

Barbecuers are easy to shop for. There’s always a new accessory, grill, or smoker that’s guaranteed to delight during holiday gift-giving. What other subset of the American population would actually welcome coal in their stockings? Especially if it’s binchotan, a premium charcoal from Japan. But you don’t have to battle crowds or burden your credit card to please the grill buff on your gift list. Give him or her something you’ve made...

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How to Grill and Smoke Sausages: Contain Flare-Ups

How to Grill and Smoke Sausages: Contain Flare-Ups

In our last blog post we told you about 10 sausages from around Planet Barbecue you need to know about now. In this post we’ll tell you how to cook any sausage—fresh (raw), cooked, cured, or smoked, using a revolutionary new method pioneered by yours truly. Read on. The traditional way to grill sausages is directly over the fire. The traditional way to cook sausage often leads to colossal conflagrations and flare-ups. If you choose to direct grill your sausages (as most...

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