Steven Raichlen's Barbecue! Bible

Books

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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Eat Your Words

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

Every once in a while, you encounter a book that gives you a radical new perspective on a familiar subject. Case in point: Michael Pollan’s brilliant new Cooked: A Story of Transformation (Penguin Press)—especially the first 121 pages, which are devoted to a topic near and dear to this community’s hearts: barbecue. Spoiler alert: This is not a cookbook (although it does conclude with four iconic recipes). It’s a profound meditation on what cooking means—technologically,...

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Eat Your Words

Salt Block Grilling!

Salt Block Grilling!

Mark Bitterman has one of the coolest jobs on the planet, and if his name sounds familiar, perhaps you’ve been to his The Meadow store in Portland, Oregon, or Manhattan. The author-retailer -- who wrote Salt Block Cooking (Andrews McMeel Publishing) -- collects salt the way Imelda Marco accumulated shoes. (He also deals in exotic chocolates, rare bitters, and more than 50 types of vermouth.) If Americans now routinely grill with flat crunchy crystals...

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Hot Stuff

Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

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