Steven Raichlen's Barbecue! Bible

Holidays

Impress Mom on Her Day with a Grilled Brunch

Impress Mom on Her Day with a Grilled Brunch

All photos by Richard Dallett. As food holidays go, Mother’s Day (celebrated this year on May 8th) is risky business. There’s that well-intentioned, but often disastrous breakfast in bed—cooked (mauled?) by Dad and the kids. Or there’s the all too often indifferent, overprized brunch cooked by chefs who would rather be celebrating the day with their own moms. (The National Restaurant Association estimates that nearly 50 percent of American families will go out to eat on Mother’s...

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For Your Easter Table: Ham in a Hurry

For Your Easter Table: Ham in a Hurry

Ham is hog’s leap to immortality. But that leap takes time. From a few weeks for your basic cooked ham to up to a year or more for a truly great dry-cured, cold-smoked ham like Italian speck or German schwartzwelder schinken (Black Forest ham). Even the “fast” version of the Smokehouse Shoulder Ham I demonstrated on Project Smoke last season requires a week of curing and 24 hours of smoking. But what if there was a ham you could cure in...

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Celebrate St. Patrick’s Day with a Pastrami Reuben

Celebrate St. Patrick’s Day with a Pastrami Reuben

Photo by Rob Baas. Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you’re a homesick Irishman, it doesn’t sound like anything to, well, write home about. What is worth writing home about is a Reuben sandwich made with home-cured, home-smoked pastrami. But don’t take my word for it. Our grill wrangler/recipe tester,...

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Game Day! A Superlative Menu for Super Bowl Sunday

Game Day! A Superlative Menu for Super Bowl Sunday

Top two photos by Richard Dallett. I’m writing from Palm Springs, California, where a very dedicated film crew and I are shooting Season 2 of Steven Raichlen's Project Smoke, the show I created to prove smoking is the new grilling. But I haven’t forgotten that this Sunday—Super Bowl Sunday—is the second biggest eating day in the U.S. next to Thanksgiving. (Can you believe this is the 50th Super Bowl?) When the Denver Broncos meet the Carolina Panthers at Levi’s Stadium...

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10 Recipe Resolutions in 2016

10 Recipe Resolutions in 2016

As we ring in the new year, tradition dictates that we create a resolution (or 12). Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind—isn't that what New Year's resolutions should be about? I think we're onto something here. Simply bookmark this page and come back to it when you're ready to take your grilling to the next level. The 3-2-1 Method for Ribs: We...

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Perfection in 5 Steps: Reverse-Seared Prime Rib

Perfection in 5 Steps: Reverse-Seared Prime Rib

Prime rib costs more than virtually every other cut of meat at the market. It’s intimidating, too, because a roast that’s perfectly cooked or hopelessly overcooked can make or break your reputation as a grill master. I can feel the fear on social media channels this time of year. Many of you have posted photos of recently acquired hunks of meat on my Facebook page and Twitter account (my kind of pinup!), complete with the price you paid in full view (usually...

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Homemade for the Holidays: Beef Jerky

Homemade for the Holidays: Beef Jerky

I know exactly what I’ll be doing this weekend, and it won’t involve a trip to the mall. Let other people—millions of other people—desperately compete for parking and the attention of department store clerks. I’ll be home keeping quiet company with my smoker, creating a gift that will be appreciated by nearly everyone on my holiday list: homemade jerky. Want to join me? December is the month of miracles and magical thinking. And why lean meat, seasoned and...

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Perfect for the Holidays: Suckling Pig

Perfect for the Holidays: Suckling Pig

All photos by Rob Baas. First he gave us the “McRob” (a real boneless barbecued rib sandwich). Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. So in honor of the holidays, we asked him to smoke a whole suckling pig. (Said pig recipe will appear in my forthcoming Project Smoke book, due out in May 2016.) Looking for a dish to...

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2015 Holiday Gift Guide

2015 Holiday Gift Guide

The weather outside is frightful—87 degrees in Miami last week—but the fire is so delightful ... the fire in my grill, of course. As I smoke-roasted the turkey for the Raichlen family Thanksgiving, I gave some thought to what I would want on my holiday gift list. The beauty of the following list is that it works for both your favorite barbecuer and YOU. Best of all: you can shop from the comfort of home while other people duke it out on this, Black Friday. iGrill2 Bluetooth Thermometer Price: $87.98 A must-have for grilling multi-taskers...

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Grilled or Smoked: Our Best Thanksgiving Side Dishes

Grilled or Smoked: Our Best Thanksgiving Side Dishes

In most households, turkey is the rock star of Thanksgiving dinner. Smoke-roasted whole and brought to the table with fanfare, it is the enduring symbol of this uniquely American holiday. But have you noticed, once plates are piled high, our forks tend to go to one of the side dishes? We can’t get enough of our herbed stuffing/dressing, candied yams, corn pudding, smashed potatoes, and inexplicably, old-school green bean casserole. Without straying too far from the prescribed path, may I suggest that...

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