Steven Raichlen's Barbecue! Bible

General

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...

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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...

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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...

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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...

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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...

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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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