Steven Raichlen's Barbecue! Bible

General

HOLIDAY WISHES

HOLIDAY WISHES! Wishing everyone a Merry Christmas, Happy Hannukah, joyful Kwanzaa, and a Happy New Year!

Read more →

BELL JAR

FIRE AND ICE Barbecue under a bell jar? Feast your eyes on this new creation by superstar chef Jose Andres at the new Bazaar restaurant at the SLS Hotel on Miami Beach. Imagine freshly shucked, intensely-flavored oysters smoked before your eyes under a smoke-filled bell jar. The sauce? Oyster juice foam perfumed with smoke. Any idea how Jose does it?

Read more →

CONSIDER THE FORK

TASTING HISTORY Every once-in-awhile, you read a book that gives you a whole new perspective on a seemingly familiar subject. Such a work is Consider the Fork by British food writer Bea Wilson, a fascinating history of how we cook and eat and the implements we have used over the centuries to do so. Must reading for this crowd is Chapter Three: Fire--a history of live-fire cooking. Above is Wilson with a rotisserie roast beef, cooked Victorian...

Read more →

ATERA

SIRLOIN THAT MAKES YOU THINK If you've got a generous expense account and three or so hours to spend on dinner, run--don't walk--to the new Atera restaurant in TriBeCa where chef Matthew Lightner is doing some of the most interesting cooking in Manhattan. Call it "new foraging" (lichen crackers, anyone?) or Nordic Pac-Rim (Lightner trained at Denmark's Noma and worked in Portlandia before moving to NYC), or even good old-fashioned "deconstruction-reconstruction"...

Read more →

TURKEY

TURKEY CHRONICLES Like most Americans, we cooked turkey on Thanksgiving. More precisely, we cooked three turkeys--two that I had pre-ordered from the Farm Institute on Martha's Vineyard, and an organic bird from the supermarket. I was curious to see if the heritage birds were worth their exorbitant cost, which included shipping to Miami: They were. And how they compared to a more commercial gobbler: They were leaner and firmer, but with a noticeably...

Read more →

Thanksgiving

TOM SENDS HIS BEST! Happy Thanksgiving from Steven and Barbara and the team at Workman Publishing.

Read more →

WEEKNIGHT GRILLING

WHAT DOES STEVEN GRILL ON A TYPICAL WEEKNIGHT? A lot of you ask if I grill every night. I'd say I grill 4 or 5 times a week. The other nights, I'm either traveling or doing research. But it isn't all smoked briskets, porchetta, or even "caveman" T-bones. Most of the time, we eat pretty simply. The photo above shows a typical Raichlen weeknight dinner: grilled organic chicken breasts seasoned with Best of Barbecue Mediterranean Rub. It's the one...

Read more →

MOVEMBER

HAPPY MOVEMBER!  Don't worry: I hadn't heard of it either. "Movember" is when guys grow mustaches in support of mens' health issues. My dietician stepdaughter, Betsy, has written a terrific blog about it: Betsy

Read more →

MEATBALL CONTEST

ENTER YOUR MEATBALL RECIPE AND WIN! From the diminutive marble-sized polpettini of Abruzzo, Italy, to the fist-sized "lions' heads" of China, meatballs are a a tangible link between the world's culinary cultures. Turkey alone has 50 versions. To celebrate the versatility of these proteinaceous orbs, Best of Barbecue--Steven's proprietary line of barbecue products--is sponsoring its first ever meatball contest. Enter your meatball recipe today...

Read more →

SMOKED EGGS

YOU CAN SMOKE WHAT? I went to the Redlands--an agricultural district an hour south of Miami--this past weekend, and what did I find at Bee Heaven Farm but these beauties: farm-fresh eggs smoked over mahogany. If you've read my books, you know that smoked and grilled eggs are occasionally found on the world's barbecue trail. A recipe for Grilled Eggs with Vietnamese Seasonings appears in both editions of The Barbecue Bible. And on page 13 of Planet...

Read more →