Steven Raichlen's Barbecue! Bible

Beef

Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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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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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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Presenting the Axe-Handle Rib-Eye Steak

Presenting the Axe-Handle Rib-Eye Steak

Photograph by William Hereford. From time to time, we ask some of America’s most respected grill masters to write guest blog posts for BarbecueBible.com. It gives me great pleasure to introduce Joe Carroll, author of Feeding the Fire and founder of Fette Sau and St. Anselm in Brooklyn. When Fette Sau opened in 2007, it launched the barbecue revolution in Brooklyn and its brisket, spareribs, and pastrami remain exemplars of the species. (Carroll...

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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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Cheeseburger! Cheeseburger! Cheeseburger!

Cheeseburger! Cheeseburger! Cheeseburger!

Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. In the U.S., 175 days on the calendar have been designated as food holidays by presidential proclamation or trade/industry groups. Somehow we missed National Acorn Squash Day (September 7) and National Date-Nut Bread Day (September 8). But National Cheeseburger Day? Now that’s a holiday we can really get behind. It would be almost un-American not to eat a cheeseburger on Friday, September 18. The practice...

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What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

Photo by Rob Baas. “Every few years, a dish or two comes along that captures the fancy and taste of a generation. Typically, it’s a dish that most people had never heard of one year, then couldn’t seem to live without the next.” Steven wrote these words in the preface to Beer-Can Chicken (Workman, 2002), and they still hold true today. The Bacon Explosion, which went viral in December, 2013, is a great example. This year, the nominees are Onion Bombs and an...

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Biggest Baddest Beef Recipes: Beef Shoulder Clod

Biggest Baddest Beef Recipes: Beef Shoulder Clod

Barbecuers seem to give pork shoulder (a.k.a. Boston butt) all the love, ignoring its beef counterpart, shoulder clod. That’s a shame, because it’s easy to cook, drop-dead gorgeous to serve, and if you love beef, a slice of this tender, crusty, smoky meat will make you feel like you’ve died and gone to heaven. Get the recipe for Texas Clod (Barbecued Beef Shoulder). Haven’t heard of it? Clod is one of the sacred meats...

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Beef Brisket Made Easy

Beef Brisket Made Easy

Photo by Richard Dallett. Brisket. Few words have such power to make mouths water and stomachs roar with hunger. Brisket is the summum of Texas barbecue and its popularity extends far beyond the Lone Star State. Food writers and pit masters like to mystify the process, making smoking a brisket sound as difficult as quantum physics. Well, I’m going to let you in on a little secret: Brisket is easy, requiring maybe 30 minutes of actual work from start to finish. True, that start to finish can stretch as long as 16 hours. But armed with the right tools (a sharp knife, a remote digital thermometer, and unlined butcher...

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