Steven Raichlen's Barbecue! Bible

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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The Best New Gear for July 4th

The Best New Gear for July 4th

Photo by aaroncorey It’s almost July 4th—traditionally the busiest grilling date of the year. Not that this community hasn’t been firing it up for months now. Hell, a lot of us (even in the Frost Belt) 24/7/365. If you’re like me, you’re always doing recon for new gear that can help you up your game at the grill. Here are 10 accessories that have caught my eye recently: great just got a lot better. A-maze-n Tube Smoker: This steel mesh tube looks deceptively simple, but when you load it with wood pellets...

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Win a Lodge Sportman’s Grill

Win a Lodge Sportman’s Grill

Enter to win a Lodge Pre-Seasoned Sportsman’s Charcoal Grill! This rugged hibachi-style grill is perfect for picnics, tailgating, and car camping. The draft door regulates heat and the coals are accessible behind a flip-down door. The cast iron grill grate provides superior heat retention. THIS GIVEAWAY HAS ENDED. Congrats to the winner, Carey Parsons! a Rafflecopter giveaway

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How to Talk to Your Butcher

How to Talk to Your Butcher

Anyone who is serious about BBQ also needs to be serious about meat. That means skipping the mega-mart and heading to a good old-fashioned butcher shop to find the highest quality meats and the best cuts for your recipes. Need a special cut? Have a weird request? Want a suggestion of what to buy and how to cook it? Your butcher is, quite literally, there to help you. Tom Mylan, co-owner of The Meat Hook in Brooklyn, New York, and author of The Meat Hook Meat Book (Artisan, 2014), offers some expert know-how on...

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A Red, White, and Blue BBQ for a New England-Style July 4th

A Red, White, and Blue BBQ for a New England-Style July 4th

Happy July 4th! After nearly three months on the road (book tour and new book research), I’ll be home with my family. That means Martha’s Vineyard—just in time for our fantastic small town (but very big-hearted) Independence Day parade up Main Street in Edgartown, followed by fireworks over the harbor viewed from the beach. For dinner this year, we’re planning a twist on a New England classic: grill-top clambake. Traditional clambake is cooked...

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Wounded Warriors at BBQ U

Wounded Warriors at BBQ U

Baghdad. Fallujah. Kandahar. Kabul. American soldiers saw action in all of them, taking fire and giving it back. So when the Colorado Springs chapter of Wounded Warriors contacted me about visiting with some of the vets while I was in town, the Broadmoor and I thought we could do better. We decided to host a special session of Barbecue University just for them. I’ve taught literally thousands of classes around Planet Barbecue, but I can tell you this:...

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