Steven Raichlen's Barbecue! Bible

General

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...

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GABRIEL AND BRISKET

BRISKET CHRONICLES: PASSING THE TORCH I'm happy to report that son-in-law Gabriel Berthin has mastered smoked brisket, and he has the Horizon smoker to prove it! His wet rub is a no-nonsense mixture of salt, cumin, hot peppers, vinegar, and red wine. Here, he's using the foil pan method from How to Grill, recommended for smaller, leaner flats. Eight hours later, the brisket is ready to slice. Check out the killer smoke ring on the periphery...

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Barbecue University™

BBQU 2013

JOIN US FOR BBQU, 2013! We're proud to announce dates for Steven Raichlen's Barbecue University 2013, the extravaganza of live fire cooking, food, and camaraderie the Food Network named "the Nation's Top Grilling Experience". Two back-to-back sessions are scheduled at the luxurious Broadmoor in Colorado Springs, Colorado, the first from June 5-13 and the second from June 9-12. Pictured with the 7-bone prime rib above is serial attendee John Hartsell...

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FATTIE

YOU CAN GRILL WHAT?!!! Here's a little piece of heaven from The Burn Co. in Tulsa, Oklahoma. Meet the infamous "fattie", a porcine extravaganza featuring pork sausage, spicy sausage, and smoked sausage swaddled in a bacon blanket and smoked on a Hasty Bake. Yes, take an extra Lipitor, and no, I bet you can't eat just one slice.

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CLAMMING ON MV

CLAM "BAKE" MARTHA'S VINEYARD STYLE Photo souvenir of a clamming expedition on Cape Poge on Martha's Vineyard. That's Steven on the far left using a "bear paw" clam rake. The small clams--littlenecks--will go on the grill. The larger ones will be used for smoked clam dip or chowder. And the bay scallops will go back into the water until the start of scalloping season. We grilled them with truffle butter, which you can find at Earthy...

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GRILLERY PART 1

PART 1: BEHIND THE SCENES AT GRILLWORKS Have you ever dreamed of creating the ultimate grill? That's what Ben Eisendrath does for a living. Ben is the owner and creative force behind one of the nation's premier grill manufacturers: Grillworks, the company that created the Grillery, a wood-burning grill with a flywheel for raising and lowering the grill grate, and V-shaped grill bars to channel off fat. We've featured this grill often on Primal...

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HARVARD LECTURE

BOOK TOUR CHRONICLES, CONTINUED One of the highlights of this year's book tour was my History of Barbecue lecture at Harvard. Here I am in front of the Peabody Museum of Archeology and Ethnology where the reception took place. You can watch my lecture by clicking on the link - see right. An imagined scene of a Homo erectus barbecue circa 1.8 million BCE. Here I am with Dr. Richard Wrangham, whose revolutionary book Catching Fire makes...

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WEDDING

TYING THE KNOT, BARBECUE BIBLE STYLE We recently received this e-mail from fan Eric Cohen: Dear Mr. Raichlen, Recently, my best friends Alex and Kelly asked me to officiate their wedding. They'd been together 17 years, and it was a tremendous honor to be the one to officially help them tie the knot. After getting my one-day officiant certificate from the state, I had to go about planning the wedding. Since we all spend most weekends grilling...

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PRIMAL GRILL MARATHON

ON SATURDAY--A MINI-MARATHON OF PRIMAL GRILL! American Public Television has announced it will air a "mini marathon" featuring 12 episodes of Primal Grill with Steven Raichlen on Saturday, September 1. The shows will air on the dynamic lifestyle channel Create

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kansas city

LEGENDS OF BARBECUE: KANSAS CITY Never mind the handsome dudes - that's Kansas City barbecue legend Jeff Stehney on the right. Check out the pork shoulders! Eighteen hours of spice and hickory smoke have turned them into porcine perfection. Welcome to Oklahoma Joe's, possibly the best barbecue joint in Kansas City, and very likely the only one located in a gas station. Jeff has won some of the country's most prestigious barbecue competitions,...

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