Steven Raichlen's Barbecue! Bible

A Beer Lover’s Sweepstakes

A Beer Lover’s Sweepstakes

When it comes to the perfect beverage for barbecue, it’s tough to beat beer. Jeff Alworth’s new book The Beer Bible is a compendium of all things beer: which beers to try with which foods (including barbecue), how to maximize your enjoyment of prominent flavor profiles, and more. In honor of the book's release, our friends at Boulder Beer Co. (whose Pale Ale is a “Beer to Know” in the book!) are giving away a Beer Lover's Prize Pack and a copy of The Beer Bible to THREE lucky winners!...

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10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

“The Tokyo chicken number (juicy, salty and spicy from shishito peppers) is the most appealing chicken sausage I can remember,” wrote restaurant critic Pete Wells in a recent New York Times story. He went on to describe the double smoked brisket sausage as a “phenomenal piece of barbecue, packing more smoke into a sausage than I’d thought possible.” You got that right, Mr. Wells. Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn,...

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The Sauce Doctor—May He Rest in Peace

The Sauce Doctor—May He Rest in Peace

Rich Davis died earlier this week. Not familiar with the name? You should be. Dr. Davis (he preferred to be called Rich) was one of the guiding lights of 20th century American barbecue, and his sauce—KC Masterpiece—came to define the quintessential American barbecue sauce. He was a gentle soul, a generous humanitarian and a great friend to Steven Raichlen. I first met Rich when I was writing BBQ USA. I interviewed him about the origin of KC Masterpiece...

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Barbecue Hall of Fame: Acceptance Speech

Barbecue Hall of Fame: Acceptance Speech

On October 3, the American Royal Association announced the 2015 class of inductees to the Barbecue Hall of Fame. And I was lucky enough to be one of them. The formal induction ceremony took place on the main stage of the American Royal World Series of Barbecue® event at Arrowhead Stadium. I certainly was in good company. My fellow inductees were Big Green Egg founder, Ed Fisher, and Kansas City Baron of Barbecue, Paul Kirk. So many of you shared your...

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Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Photo: Snake River Farms Kobe-Style Gold Grade Manhattan Filet. Unless you’ve been in a food coma for many years, you’ve likely heard of Kobe, the ultra-premium beef named after the capital city in Japan’s Hyogo prefecture. Kobe beef is renowned for its outrageous tracery of white intramuscular fat (called shimofuri, or “beautiful snow”), unctuous, buttery texture, and complex umami flavors. When raw, it resembles nothing so much as a red or pink...

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What’s New in ’Cue: September 2015

What’s New in ’Cue: September 2015

We’ve heard from you, our readers, that keeping up on all of the latest grilling techniques, newest BBQ restaurants, and hottest food trends can be difficult. So we’re starting a new monthly blog post to bring together the links we love—the news you need to keep up with the ever-changing world of ’cue. The Propane-Fueled Endless Summer, nytimes.com Warmer months might be waning, but your grilling season can keep right on going with a gas grill. 10 Grilling Lies Debunked by...

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Masters of Smoke: Ed Mitchell

Masters of Smoke: Ed Mitchell

Always wanted to open a barbecue restaurant? Talk to Ed Mitchell first. Mitchell has opened—and closed—some of the most celebrated barbecue joints in North Carolina. His latest venture was a slick neon and glass restaurant with a designer bar next to Bull Durham Stadium—about as different as his previous establishment—a cinderblock joint called The Pit. But whatever the vicissitudes of the business, one taste of Mitchell’s pulled pork—the meat moist, the smoke scent subtle but unmistakable, the vinegar sauce...

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Project Smoke on Create TV

Project Smoke on Create TV

Great news, folks! The stats are in and we’ve just passed 93% carriage. That means that Project Smoke™ now airs on 93+% of the Public Television network. And starting today (September 18), the show will run on Create TV Monday through Friday. No more waiting for the weekend to watch your favorite adventures in smoke and fire. To celebrate, Create TV is running a special contest. Visit CreateTV.com/contest and you...

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