Steven Raichlen's Barbecue! Bible

BBQ Joints

Five Essential Barbecue Tips from John Stage of New York’s Legendary Dinosaur Bar-B-Que

Five Essential Barbecue Tips from John Stage of New York’s Legendary Dinosaur Bar-B-Que

Photo by Brent Herrig Photography John Stage never set out to launch a barbecue empire. Thirty years ago, the biker turned pit master took a makeshift smoker/grill—made from a halved 55-gallon drum—on the road to motorcycle fairs and festivals, because he believed that bikers deserved a great plate of barbecue, too. You’ll still find Harleys lined up outside Dinosaur Bar-B-Que’s original location in Syracuse, NY, but, travel to any of the other seven restaurants in the Northeast—including the...

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BBQ Joints

6 Questions for Hugh Mangum, Chef-Owner of Mighty Quinn’s Barbeque

6 Questions for Hugh Mangum, Chef-Owner of Mighty Quinn’s Barbeque

To hear Hugh Mangum tell it, he never set out to become a Brooklyn brisket mogul, nor did he aspire to serve the biggest, baddest beef rib in Manhattan. No, the musician was happy in a career that most guys would kill for: earning a living as a drummer touring with Jacob Dylan and the Wallflowers. The owner of Mighty Quinn’s Barbeque in the East Village comes by his passion naturally. Although he grew up in Santa Monica, his Houston-born father always kept an assortment of Texas-style barbecue pits fired up...

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Planet Barbecue

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Barbecue’s golden age? That would be when such barbecue legends as Charlie Vergos grilled ribs in Memphis, Arthur Bryant smoked burnt edges in Kansas City, and Big Bob Gibson slathered chicken with white barbecue sauce in Decatur, Alabama. But if you’re waiting for me to complain that barbecue just isn’t what it used to be, guess again. It’s better. A new generation of pit masters, like Tim Rattray in San Antonio or Hugh Mangum in Manhattan, has taken over. Only now, they’re cooking with heritage pork, grass-fed beef, and organic or natural chicken. They respect tradition to a point (consider Aaron Franklin’s textbook brisket). But they’re also broadening our notion...

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Planet Barbecue

Masters of Smoke—Hometown

Masters of Smoke—Hometown

Steven with Billy Durney in Red Hook, Brooklyn, where he serves brisket that would make a Texan envious and beef ribs that tip the scales at 1-1/4 pounds each! Billy Durney remembers the exact moment he embraced barbecue as the true religion. "I walked into Louie Mueller’s in Taylor, Texas. One bite of brisket and I knew this is who I want to be and this is what to do with my life." So the security expert (and former bodyguard for Oscar-nominated actresses and Grammy-award-winning...

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Planet Barbecue

A Live-Fire Romance with OX Restaurant in Portland

A Live-Fire Romance with OX Restaurant in Portland

As Greg Denton tells it, “we fell in love over the grill. The year was 1999; the place Terra restaurant in Napa Valley. The Vermont-born, Culinary Institute of America-trained chef took one look at one of his co-workers—a statuesque Ecuadorian-American named Gabrielle Quinonez—and vowed to make her his wife. (They're pictured, above.) A decade later, the couple honeymooned in Spain’s Basque country, making the obligatory visits to the touted temples of molecular cuisine. (“Left us...

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Planet Barbecue

Clam Meets Grill

Clam Meets Grill

Grilled oysters are a dime the proverbial dozen this time of year. (Not that I’m complaining.) But it’s not every day that you experience fresh clams hot off the grill. Aaron Oster finds this as frustrating as I do. So on taking charge of the kitchen of what has become my new favorite neighborhood restaurant in Edgartown, Martha’s Vineyard, the chef of the Port Hunter promptly made hickory-grilled clams with preserved lemon and jalapeno one of his signature dishes....

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Planet Barbecue

Raichlen Eats Portland

Raichlen Eats Portland

When I attended Reed College (back in the last century), Portland, Oregon wasn’t what you’d call a food town. Our favorite dining spots ran to the likes of the “Heavy Number Taco Company” (housed in a former gas station) and our “serious” restaurants could be counted on the fingers of one hand. How times have changed. Today, this rainy metropolis on the Willamette River has become, perhaps, the most interesting food destination in North...

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Planet Barbecue

The Best Brisket in Texas? Franklin BBQ

The Best Brisket in Texas? Franklin BBQ

If you want to experience the best brisket in Austin and possibly all of Texas, eat at Franklin BBQ. It won’t be easy. You’ll line up at 8:30 in the morning outside a turquoise cinderblock building on a nondescript street corner. If you come in summertime, you may endure triple digit heat. Regardless of the time of the year, you’ll stand in line with 400 other barbecue addicts (doesn’t anyone in Austin work?) for 2 1/2 hours until the restaurant opens at 11 a.m. And...

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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Planet Barbecue

‘Que in Wine Country: Busters Southern BBQ

‘Que in Wine Country: Busters Southern BBQ

The ride up Highway 29 from the city of Napa to Calistoga takes you past some of the greatest wineries in North America -- Silverado, Stag’s Leap, Grgich Hills (to name a few). But don’t limit your explorations to wine tasting. When you reach Calistoga, you’ll see a plume of smoke on the left and a parking lot where Harleys and pickup trucks idle next to Jags and Mercedes. Your nostrils will twitch at the scent of red meat roasting over an oak fire,...

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