Steven Raichlen's Barbecue! Bible

Books

Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Over 5 million of you have bought copies of my cookbooks, and are grilling up a storm in backyards and kitchens around the world. And now’s the time to add the cookbooks to your digital collection, to bring with you on your eReader, mobile phone or tablet. For this month only, my publisher is offering four of my bestselling titles at a special price of $2.99! You can find links to purchase the ebooks at any of your favorite retailers through the links in our store: Man Made Meals...

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Feeding the Fire: Barbecue Lessons from Joe Carroll

Feeding the Fire: Barbecue Lessons from Joe Carroll

Check out these espresso-crusted St. Louis cut spares. Then imagine yourself at Fette Sau BBQ, home to some of the spiciest, smokiest, soulful-est ’que in America’s newest barbecue capital: Brooklyn. Now Joe Carroll, the mastermind behind Fette Sau, has written a barbecue book that’s not just full of irresistible recipes, but is structured around 20 essential lessons for anyone who wants to cook with fire at home. Carroll delves into hot subjects...

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To Eat Before You Die: Barbecue

To Eat Before You Die: Barbecue

Keith Allen of Allen & Son From time to time, we ask our food authority friends and fellow Workman Publishing authors to write guest blog posts or share excerpts from their books for BarbecueBible.com. Today's comes from one of the legends of American food writing: Mimi Sheraton. Author of the new 1,000 Foods to Eat Before You Die, Mimi has written the most comprehensive book ever on the great foods of the world. Gargantuan in its appetite and encyclopedic in scope, this is the book...

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How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

Black Friday? Not for me. I’d rather sit for a root canal (at least they anesthetize you) than fight the crowds at the mall parking lot. And that was before Black Friday elbowed in on what should be sacred family tradition: Thanksgiving dinner. If you want to shop on Black Friday, why not do the heavy lifting on your keyboard or touchpad? First, a shout out to our colleagues at Workman Publishing—in particular their functional and fun Page-A-Day calendars that make terrific gifts for grilling fanatics: For fish lovers: Trout of North America For the farm-to-table crowd: Seasons:...

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A Creamy Co-Star to Share

A Creamy Co-Star to Share

Photo by Simon Wheeler. Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright © 2012. Guest blogger Adam Perry Lang is a French-trained chef who has worked in top restaurants and now pursues his passion for barbecue. In his latest book, Charred & Scruffed, he shows you how to concentrate the flavors and textures of barbecue and reimagine its possibilities. Barbecue Bible asked him to give us his advice on how to excel at sides. A shared...

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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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My New Book, Man Made Meals, is Here

My New Book, Man Made Meals, is Here

You may have heard a rumor that I’m writing a book that is not about barbecue. Yes, it’s true. It’s called Man Made Meals: The Essential Cookbook For Guys, and it’s about everything a man should know how to do in the kitchen—from shucking oysters to cooking up kick-ass chili to flambéing a dessert—because cooking well is the best way to eat well and bring pleasure to your family, friends, and most importantly, to yourself. This being a book for guys, of course...

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Eat Your Words

A Thousand Hills to Heaven

A Thousand Hills to Heaven

Josh Ruxin (right) with Heaven cook Patrick Mazimpaka The plot line is simple. High school boy has crush on girl and follows her to an African famine relief meeting. The boy embarks on a mission to Ethiopia, where he decides to devote his life to ending poverty. Boy gets a BA from Yale, Masters degree from Columbia, PhD as a Marshall Scholar in London, winning a Fulbright for a year in Bolivia for good measure. The newly minted PhD rubs elbows with presidents and...

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Hot Stuff

A Handful of Smoke & Pickles

A Handful of Smoke & Pickles

Everyone has a story and a recipe. We cherish them because they are our reinventions. Our recipes convey who we were, are, and want to be. And this is reflected in the food of the best cooks across America, in homes, restaurants, and backyards and at county fairs and tailgates. We are redefining the landscape of how we grow, harvest, name, and eat our very own sustenance. There is a rich diversity in our cuisine — this thing that, for lack of a better term, we call American Cuisine...

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Eat Your Words

High on the Hog — Make that Sheep!

High on the Hog — Make that Sheep!

“Memphis, Tennessee” evokes visions of dry rub baby backs. North Carolina makes mouths water for its pulled pork (whole hog in the eastern part of the state; pork shoulder in the west). Texas is ground zero for barbecued brisket, while the Pacific Northwest gave us the salmon roast. But Kentucky? If you’re like most Americans, you suspect they serve barbecue in Kentucky, but you’d probably be hard pressed to name a single Kentuckian barbecue specialty. This...

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