Steven Raichlen's Barbecue! Bible

Holidays

Wishing You a Smokin’ Valentine’s Day

Wishing You a Smokin’ Valentine’s Day

“If music be the food of love, play on,” wrote Shakespeare in Twelfth Night. We can’t help you with the music (we trust you do your own mixing), but in the romance food department we have you covered. No stressed out servers. No long wait for cocktails. And the best table in the house is yours. Speaking of cocktails, get things started with a fired up Old-Fashioned: For each drink, crust a slice of orange with sugar and grill over a hot...

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Raichlen’s Super Bowl Menu, 2015

Raichlen’s Super Bowl Menu, 2015

The second biggest eating day of the year (second only to Thanksgiving) is approaching fast. I speak of Super Bowl Sunday, of course, that can’t-not-watch slugfest between America’s top pro footballers. Sunday’s game pits the Seattle Seahawks against the New England Patriots. As usual, we take perverse pleasure in researching ticket prices. At this writing, $5,000 will buy you nosebleed seats in the stadium at the University of Phoenix in Glendale, while...

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New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Eve is fast approaching. With any luck you’ll be hosting or attending a party. (Or do as my wife and I sometimes do: plan a romantic New Year’s Eve party for two.) That means iced vodka or champagne, and that requires finger food, a.k.a. tapas, hors d’oeuvres, or zakuski (a spread of Russian hors d’oeuvres) . Whatever you call them, as 2014 rolls into 2015, a lot of us will chow down on an array of small savory bite-size dishes. (For not a few...

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High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to think of it as the pork equivalent of beef prime rib—but with an eminently friendlier price tag. Essentially, a pork loin rib roast consists of conjoined pork chops—lean, tender, moist, sweet loin meat on bones you will gnaw...

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Under the Hood

2014 Barbecue Gift Guide: 10 Indispensable Gifts for the Griller in Your Life

2014 Barbecue Gift Guide: 10 Indispensable Gifts for the Griller in Your Life

You can’t always get what you want. But if you try sometimes, you can get what you need.        —Let It Bleed by The Rolling Stones Sorry, Mick. I beg to differ. This holiday you can get what you want and what you need. (For we smoke and fire addicts the two are often synonymous.) Here's BarbecueBible.com's annual compilation of the tools, fuels, gadgets, and other gifts guaranteed to thrill the barbecuer in your life. Permission granted to print it out and distribute it to people who might need a cheat sheet for...

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Crash Course

How to Carve a Turkey

How to Carve a Turkey

You sourced an organic or heritage turkey, brined it with whiskey and maple syrup for a day and a night, and slow-smoked it over hardwood. You basted it conscientiously and made gravy from the smoky drippings. Now comes the fun part—or for many people the scary part—to carve it in front of an expectant hungry crowd. Well, we here at BarbecueBible.com have you covered. When you follow these six simple steps, anyone can approach the cutting board with confidence (after...

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Crash Course

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

There’s a big difference in texture and taste between ice-hard frozen supermarket turkeys and fresh organic birds from your natural foods store or farmers’ market. The organic bird may seem a little tougher, but you can’t beat the flavor—or the knowledge that it’s free of hormones and chemical additives. You’ll need to order it ahead, so don’t wait until the last minute. So how big a turkey should you buy? Figure on 1 1/2 pounds per person. This will make you feel properly overfed...

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Battle of the Birds: Brining vs. Injecting

Battle of the Birds: Brining vs. Injecting

The contentious mid-term elections might be over, but American households are grappling with another controversy: Should this year’s Thanksgiving turkey be brined, injected, both, or none of the above? Like skillful politicians, let’s start by trying to find common ground. I think we can all agree that a lot of turkey comes to the table dry. So dry that it takes a generous, what-the-hell pour from the gravy boat to make it palatable. The reason is anatomical: the modern turkey is a large,...

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Enter for a Chance to Win a Heritage Turkey for Thanksgiving

Enter for a Chance to Win a Heritage Turkey for Thanksgiving

Heritage turkey farmer Frank Reese. Photo by Jim Richardson. Thanksgiving is just around the corner, and Heritage Foods USA is giving away one 16–18 pound USDA certified heritage turkey to make your celebration the best it can be. Enter below for a chance to win! Farmer Frank Reese's birds are pasture raised on the Kansas prairie and are never fed antibiotics. Frank and his team raise the truest example of the original heritage turkey: according to the USDA,...

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9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Photo by nicholasputz Game plan for your Labor Day cookout? Hold the heavy lifting. That means keeping it simple: an easy grilled or smoked appetizer, a big hunk o’ smoke-roasted protein for the main course, a simple side dish or two, and a big-flavor, low-labor dessert (see my Labor Day menu). And if your guests offer to bring something? Let them. Not only is it one less thing to worry about, but it invests them in the success of your party. The right gear can help ease your labors...

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