Steven Raichlen's Barbecue! Bible

Holidays

10 Steps to the Perfect Burger

10 Steps to the Perfect Burger

May 28 is coming fast and you know what that means: National Hamburger Day. Not that anyone in this community needs inducement to put America’s favorite ground meat to the fire. The stats are in and not steak, not bratwurst, not ribs, but burgers top the list of our favorite foods on the grill for Memorial Day. So here’s the question: What constitutes the perfect burger? For me, it starts with a live fire (preferably wood) to produce a perfectly charred, deftly seasoned crust and a juicy interior that contrasts perfectly with a soft,...

Read more →

Grill One for Mom: Our Mother’s Day Brunch Menu

Grill One for Mom: Our Mother’s Day Brunch Menu

Little known fact about Steven Raichlen (or at least about his childhood). My mother, Frances Raichlen, wore the barbecue pants in my family. Back in a day when most women wouldn’t go near a grill, my mother loaded ours with charcoal briquettes, lit it with gasoline! (do not try this at home), and charred T-bones anthracite black on the outside, leaving the center so rare it still mooed. So as Mother’s Day rolls around, I always think of the role she played in inspiring my own career as a food writer specializing...

Read more →

Celebrate Cinco de Mayo with a Grilled Feast

Celebrate Cinco de Mayo with a Grilled Feast

Today is Cinco de Mayo—May 5—and tonight, Mexican-themed restaurants and bars will be crowded with American revelers who are not quite sure what they are celebrating. If queried, many would say they’re honoring Mexico’s Independence Day. (Sorry, but that’s actually September 16.) For the record, Cinco de Mayo marks the anniversary of a battle for Puebla fought in 1862. A barefoot and under-equipped Mexican army miraculously defeated the French in a fight reminiscent of David and Goliath. But why let the facts get between...

Read more →

Smoked Eggs for Easter and Passover

Smoked Eggs for Easter and Passover

Photo by Richard Dallett. “Eggs are meant for smoking,” observes Rene Redzepi. Yes, that Redzepi—chef-owner of Denmark’s celebrated Noma—named World’s Best Restaurant three out of the past four years by San Pellegrino. The accomplishment is all the more remarkable for the fact that the kitchen uses only ingredients found within a 50 kilometer (a little over 30 miles) radius of Copenhagen. On a visit to Noma last April, I enjoyed quail eggs smoked with birch wood and hay and lightly pickled with rosehip...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →