Steven Raichlen's Barbecue! Bible

General

BBQ IQ

TEST YOUR BBQ IQ  This shot was taken at one of the best "New Wave" barbecue joints in North America. Take a close look at the brisket, ribs, and hot links. Can anyone tell us where?

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ROTISSERIE

NOW THAT'S A ROTISSERIE! A lot of you write about spit-roasting, and in particular, how to do it over charcoal. Answer: Buy a rotisserie ring for a Weber kettle grill. But above is what I'd call a rotisserie set-up, and you don't even need electricity to run it. Note the ingenious counterweight system that turns the spit. To read more about the fascinating history of the rotisserie, check out the book Consider the Fork by Bea Wilson.

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FETTE SAU

WHO IS THIS MAN AND WHY IS HE SMILING? If you live in Brooklyn, you know... And if you don't, it's time for a pilgrimage to Fette Sau BBQ in Williamsburg. Some of the spiciest, smokiest, soulful-est 'que I've had in a long time. Check out these espresso-crusted St. Louis cut spares. Where have YOU eaten lately that's made you see barbecue in a new light?!

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BETSY

EATING SMART FOR THE NEW YEAR Many of you know that my stepdaughter, Betsy Berthin, is a dietician. (Her clients include the Miami Heat!) Betsy's new blog lists 5 tips for eating healthier in the New Year--and that's whether you like your food grilled, smoked, or simply in abundance. Tip #4: "If you can't pronounce it, don't eat it." Here is a link to Betsy's blog: Betsy Berthin

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HOLIDAY WISHES

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

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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?

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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...

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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"...

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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...

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Thanksgiving

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

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