Steven Raichlen's Barbecue! Bible

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Barbecue University

Grilled Dips for the Super Bowl

Grilled Dips for the Super Bowl

Hunger Game? That would be Super Bowl Sunday. Apparently, it involves football and no shortage of statistics (like carries and passing yards). But the stat that matters most to me is 62 percent. That’s the number of American grill owners who will fire them up on Super Bowl Sunday, making this the busiest grilling day of the winter. (Yes, there’s actually an organization that keeps track of our grill usage. Not the NSA, but the HPBA—Hearth, Patio, and Barbecue...

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Winging It on Super Bowl Sunday

Winging It on Super Bowl Sunday

Quick: What’s the second biggest eating holiday after Thanksgiving? Memorial Day? July 4th? Labor Day? Actually, it’s Super Bowl Sunday, which is coming at us faster (February 2) than a Peyton Manning pass. According to the National Restaurant Association, 63 percent of Americans consider chicken wings a “must-have” in their annual mash-up of food and football. We ate nearly 1.23 billion wings during last year’s game—enough to encircle the earth twice. Chicken wings make the perfect Super Bowl food. Infinitely customizable. Easily...

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Barbecue University

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Russians call them zakuski. The French term is hors d’oeuvres. Italians ask for antipasti. In Turkey and other eastern Mediterranean countries, they’re known as meze. In America, we use the macabre expression finger food, and no self respecting holiday party would be complete without them. But if your notion of cocktail party fare runs to cheese balls and stuffed celery, you’re in need of a Barbecue! Bible makeover. Sure,...

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Under the Hood

The Coolest Grills of 2013

The Coolest Grills of 2013

It’s a rough job, as the saying goes, but someone has to do it: Traveling Planet Barbecue on the lookout for amazing new grills, heart-stoppingly delectable dishes, and restaurants worth making a special trip for. In the next two weeks, I’ll be blogging here on Barbecue! Bible and writing for the Huffington Post about some the most memorable barbecue experiences I had in 2013. So spread the word, and as always, tell us about your best barbecue experiences in the year we’re about to say goodbye to. And now, Raichlen’s Coolest Grills of 2013. First, let...

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Barbecue University

New Year’s Resolutions for Die-Hard Grill Fanatics

New Year’s Resolutions for Die-Hard Grill Fanatics

Mid-December already? In addition to holiday madness, that means one thing: a new batch of New Year’s resolutions. Everyone makes them. Everyone breaks them. Well, here at Barbecue Bible, we want to help you up your grill skills in 2014. So here are five resolutions I can almost guarantee you’ll keep in 2014, plus 2 of the personal barbecue resolutions I plan to make for the coming year. Resolve, finances permitting, to become a two-grill (or smoker) family. This one’s...

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Barbecue University

Homemade for the Holidays—Barbecue Rubs

Homemade for the Holidays—Barbecue Rubs

Sure, you could buy that grilling fanatic on your holiday gift list a new smoker or cutting-edge grill accessory. (For some suggestions, check out our barbecuers’ gift guide.) But sometimes, the most meaningful gifts are the ones you make yourself. Homemade gifts help you stretch your holiday shopping dollars, and in inclement weather, they’re a great way to channel your inner pit master without having to don your parka or fight for a parking spot. Which...

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Hot Stuff

Labor Day BBQ — Hold the Hard Work!

Labor Day BBQ — Hold the Hard Work!

Labor Day honors American workers, but there’s no reason you should have to labor too hard preparing this, traditionally the last barbecue of summer. (Not that anyone in this barbecue community would mothball his grill.) Here are five strategies for staging a Labor Day barbecue—without the heavy lifting. Make your guests part of the grilling. One of my favorite appetizers for a Labor Day barbecue is pa amb tomaquet—also known as pan con tomate...

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Planet Barbecue

Lord of the Chicken Wings! Fire-Eating Recipes

Lord of the Chicken Wings! Fire-Eating Recipes

Across Planet Barbecue you’ll find “fire eaters” -- people for whom no chicken wing or any dish for that matter can be too fiery. (You may even be one of them!) They’re easy to spot—even at breakfast: They douse their eggs with Sriracha or other hot sauce, then slice fresh jalapenos on top for good measure. Talk at their table often turns to Scovilles—the unit of measure for a chile pepper’s relative heat. Of course, one-ups-manship enters the conversation -- i.e., have you tried India’s bhut jolokia...

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Barbecue University

The Pull of Pork & Its Sauces: 12 Must-Read Tips

The Pull of Pork & Its Sauces: 12 Must-Read Tips

It’s an icon of American barbecue—spice-blasted, hickory-smoked pork shoulder, torn or chopped into meaty shreds, electrified with peppery vinegar sauce (or elevated with a unique white barbecue sauce, as with Big Bob Gibson’s pulled pork sandwich, pictured above), topped with crunchy coleslaw, and piled on a butter-grilled bun. Of the “big three” of American barbecue (the other two being brisket and ribs), pork shoulder is the easiest to get right. You can indirect grill it. You can smoke it. You can even cook it on a rotisserie. It requires no split-second timing. It’s nearly impossible...

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Planet Barbecue

Man Bites Dog! Plus, 10 Top American Hot Dogs

Man Bites Dog! Plus, 10 Top American Hot Dogs

Americans love their dogs -- their hot dogs, that is -- consuming 7 billion of them each summer, according to the National Hot Dog and Sausage Council. Some people will eat more than their share: Last year, the winner in the men's division of Nathan’s Famous Hot Dog-Eating Contest on Coney Island dispatched 68 at a single sitting. Frankfurters became part of the American diet in the late 19th century, introduced by German immigrants. They were traditionally precooked sausages made from finely ground or emulsified pork and/or veal, or beef;...

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