Steven Raichlen's Barbecue! Bible

General

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 →

FOR OUR BARBECUE BRETHREN RECOVERING FROM HURRICANE SANDY

Please forgive our silence this week: Our site was sidelined by Hurricane Sandy. I like to say that in barbecue there's no such thing as strangers, only friends who haven't met. Please consider making a contribution to one of these organizations for hurricane relief. Thanks! AMERICAN RED CROSS: Text the word REDCROSS to 90999 to donate $10 to American Red Cross Disaster Relief. As in the case with other donations via mobile, the donation will...

Read more →

HURRICANE TIPS

GRILLER'S TIPS FOR HURRICANE SURVIVAL Having survived Hurricane Andrew and other storms, I know how stressed those of you living in Sandy's path must feel. I wanted to share a few of the tips I've learned over the years here in hurricane-prone Florida. And a big thank you to some of my Facebook pals for sharing their advice, too. -Cover and tie down your grills, including lids, so they don't blow away or blow through your patio doors like a deadly...

Read more →

CHARCOAL

CHARCOAL FROM AROUND THE WORLD Travel the world's barbecue trail, and you'll find people utilizing unique fuels to grill. In parts of Asia, for example, you'll see coconut charcoal briquettes or extruded coconut charcoal. Japan produces some of the highest quality of charcoal on the planet from a species of oak called ubame. The charcoal is called Bincho-tan. It burns very clean, and is outrageously expensive. Visit the Chilean countryside, and...

Read more →

VARUN PARTI

THE BEETHOVEN SYNDROME What if you wrote your greatest symphony, but couldn't hear it because you were deaf? What if you cooked world class barbecue, but couldn't eat it because you didn't eat meat? Meet Varun Parti, pitmaster at the Aldie Country Store in Aldie, Virginia. Varun, pictured above, is a devout Hindu and a strict vegetarian. He was hired as a line cook on the Royal Caribbean cruise line after earning a culinary degree. Hovering near...

Read more →