Steven Raichlen's Barbecue! Bible

Gear

Iron Meets Smoke: Grilling on a Plancha

Iron Meets Smoke: Grilling on a Plancha

The Spanish call it plancha. Argentineans call it champa. I call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill. A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and yes, even diced poultry...

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Under the Hood

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling exposes your hands to shooting sparks, scorching metal, and of course, smoking hot food. Whether you’re handling a chimney starter, cleaning or lifting a grill grate, moving a hot beer-can chicken, or pulling a pork shoulder, you need to protect your hands. We’ve spent a lot of time thinking about your hands and forearms and how to keep them in the comfort zone when you’re in the hot zone. Here’s what you need: Best of Barbecue Ultimate Suede Grilling Gloves: Voted tops...

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Meet the All New Ultimate Grill Brush

Meet the All New Ultimate Grill Brush

You’re more likely to win the lottery or get struck by lightning. However, the small but much publicized risk of swallowing a stray metal bristle from a grill brush set us thinking. Could we design a grill brush that’s virtually guaranteed not to shed bristles? We have—it’s our new Ultimate Grill Brush—and it’s about to make it even easier to practice good grill hygiene safely and without fear. A bit of engineering. In conventional grill brushes,...

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Under the Hood

2014 Barbecue Gift Guide: 10 Indispensable Gifts for the Griller in Your Life

2014 Barbecue Gift Guide: 10 Indispensable Gifts for the Griller in Your Life

You can’t always get what you want. But if you try sometimes, you can get what you need.        —Let It Bleed by The Rolling Stones Sorry, Mick. I beg to differ. This holiday you can get what you want and what you need. (For we smoke and fire addicts the two are often synonymous.) Here's BarbecueBible.com's annual compilation of the tools, fuels, gadgets, and other gifts guaranteed to thrill the barbecuer in your life. Permission granted to print it out and distribute it to people who might need a cheat sheet for...

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Getting the Flavor into the Meat

Getting the Flavor into the Meat

Rubs and spice mixes work great for building flavor on the exterior of the meat. Marinades take the taste deeper, especially if you score the surface with a sharp knife. But to drive the flavor even deeper into the heart of the meat, nothing beats injecting—a process similar to the shot your doctor delivers with a hypodermic needle. Flavor. It’s the thing that separates the pros from the amateurs. So the next time your turkey or pork shoulder needs a shot of flavor and moistness, invest in one of these Best of Barbecue injecting...

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Barbecue University

My Home-Built Smokehouse

My Home-Built Smokehouse

It gives me especially great pleasure to introduce this week's guest blogger. His name is Paul Kuconis and he's a recent graduate of Barbecue University™. And I like to think his time at the Broadmoor inspired him to delve deeper into the arts of smoking and grilling. So deep that he built his own smoker. I asked Paul to share his home-made smoker with our barbecue community. Just think what Barbecue University™ could do for your passion. –Steven...

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What’s New in Best of Barbecue

What’s New in Best of Barbecue

Some of you (actually, I hope most of you) know my Best of Barbecue products. In the last ten years we’ve developed more than 100 grilling tools, fuels, and flavors. Tools like the Lumatong (lighted tongs so you can see what you’re grilling at night); Grill Hoe (for configuring your charcoal); and the Ultimate Grill Brush (yeah, the super macho long-handled brush you see me use on Primal Grill.) Grilling fuels, ranging from fragrant Olive Wood Chunks to cabernet-scented Wine Barrel Staves. Big flavored rubs and barbecue sauces that run the gamut from coffee-flavored Java Rub (awesome...

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A Guide to Charcoal Water Smokers

A Guide to Charcoal Water Smokers

“Stick burners” (offset barrel smokers) may give you the bragging rights, not to mention smoker envy. But if you’re just starting out with smoking, you’d do well to consider a water smoker—sometimes called a bullet smoker. Shaped like an upright bullet (hence the nickname), the water smoker is simple to operate, but serious enough for competition cooks, who often employ these hard-working cookers in multiple units. The water smoker has a small footprint (about the size of a kettle grill)—an...

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Under the Hood

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

For years I’ve called them the “Moonies” of barbecue—that growing evangelical army of Big Green Egg enthusiasts who have a cult-like attachment to their green ovoid charcoal burning cookers and a messianic drive to spread the gospel of kamado cooking to every corner of Planet Barbecue. Yes, we have several Eggs at Barbecue University™ and I own one in my personal grill collection at home. But while I use my Egg from time to time (it makes an awesome turkey for Thanksgiving),...

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9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Photo by nicholasputz Game plan for your Labor Day cookout? Hold the heavy lifting. That means keeping it simple: an easy grilled or smoked appetizer, a big hunk o’ smoke-roasted protein for the main course, a simple side dish or two, and a big-flavor, low-labor dessert (see my Labor Day menu). And if your guests offer to bring something? Let them. Not only is it one less thing to worry about, but it invests them in the success of your party. The right gear can help ease your labors...

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