Steven Raichlen's Barbecue! Bible

News & Information

Ready, Set, Smoke! Steven Raichlen’s Project Smoke Coming to a PBS Station Near You

Ready, Set, Smoke! Steven Raichlen’s Project Smoke Coming to a PBS Station Near You

Excited? That doesn’t begin to express the emotion. After years of planning and months of shooting and editing, my new TV show, Project Smoke, launches on Saturday, June 27 (and in some cities July 4th weekend or later this summer). Our mission: to do for smoking what Primal Grill did for grilling. The 13-week series focuses on traditional and cutting-edge smoking techniques. New twists on the iconic smoked foods, such as Texas brisket, Carolina pulled pork, and Scandinavian smoked salmon. Dishes you would never dream you could smoke, from cocktails...

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Sneak Preview of the Menu for Barbecue University 2015

Sneak Preview of the Menu for Barbecue University 2015

Barbecue University 2015 is fast approaching, and do we have a sizzling menu for you! Here’s a sneak preview, and that’s just on day 1. Sriracha beef jerky Grilled salade nicoise “Tulsa torpedo” Cedar-planked trout Smoked chicken with horseradish barbecue sauce Pulled lamb sandwiches with black dip Smoked corn pudding Grilled pineapple with smoked ice cream Created and taught by Steven...

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Behind the Scenes on the Set of Project Smoke

Behind the Scenes on the Set of Project Smoke

“Quiet on the set, please. Cameras rolling. ACTION!” With these words, our Director of Photography, Richard Dallett, launched the taping of Steven Raichlen’s next Public Television show, Project Smoke. Three months ago, Project Smoke was barely an idea. (That idea was to do for smoking and smokers what Primal Grill did for grilling.) By nightfall, February 20, a crew of 20 checked into our home for the next two weeks—the scenic JW Marriott Starr Pass Resort and Spa on the...

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Lights, Camera, Action: Project Smoke Is Coming to Public Television

Lights, Camera, Action: Project Smoke Is Coming to Public Television

It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling. We start taping in Tucson, Arizona, next week. The show launches nationwide just in time for July 4th. What makes Project Smoke different? First, our content: this will be the first how-to show on to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting...

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Help Us Better the BarbecueBible Blog

Help Us Better the BarbecueBible Blog

Dear friends, Here at BarbecueBible.com we work hard to provide you with blog posts that are timely, interesting, and useful. We try to cover a wide range of, excuse the pun, burning issues in the world of live-fire cooking. Now, we want to hear from you to help us do it better. Please take this quick, 10-minute survey to tell us how you feel about the blog and what you'd like to see us cover in the future. We take your comments and feedback...

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Hot Stuff

See My New iBooks Room

See My New iBooks Room

First, a Reddit AMA, and now a place where you can find all the digital versions of my best books. I’m certainly embracing the 21st century! I’m pleased to announce that you can now visit the new Steven Raichlen room on iBooks. The room is full of all my eBook titles, including my new book, Man Made Meals, and this site’s namesake, The Barbecue! Bible. If the dad in your life is a grilling- and barbecue-obsessed technophile, then...

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My New Book, Man Made Meals, is Here

My New Book, Man Made Meals, is Here

You may have heard a rumor that I’m writing a book that is not about barbecue. Yes, it’s true. It’s called Man Made Meals: The Essential Cookbook For Guys, and it’s about everything a man should know how to do in the kitchen—from shucking oysters to cooking up kick-ass chili to flambéing a dessert—because cooking well is the best way to eat well and bring pleasure to your family, friends, and most importantly, to yourself. This being a book for guys, of course...

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Introducing The Grill Lab

Introducing The Grill Lab

Over the years, I've fielded literally thousands of questions about grilling and barbecuing. Everything from "What are BTUs and do they really matter when buying a grill)? to "Why is my brisket still tough—I cooked it to 190 degrees?" And do you know what I've noticed consistently? People from all over the country (and possibly the rest of Planet Barbecue) are challenged by the same foods, like whole birds, ribs, briskets, pork shoulders, and steaks. Well, I'm...

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Chicken Trumps Beef

Chicken Trumps Beef

Photo by BBQ Board member Dyal_SC Brace yourself for some shocking news. For the first time in a century—maybe in our nation’s history—Americans eat more chicken than beef. According to the USDA and reported by National Public Radio, in 2012 (the most recent year for which we have data), we consumed a per capita 57.5 pounds of beef. For you history buffs out there, that’s about the same consumption level we had in 1909. Beef-eating peaked in America in the 1970s, when we managed...

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Introducing Ziplist

Introducing Ziplist

Once in awhile (actually a lot more than once in a while), I get emails asking for help finding one of my recipes. Some of you rely on these recipes so much that your book pages are stained beyond recognition or completely falling out altogether (thank you for that). For once, technology is about to make your life simpler. The solution? Ziplist. Now you’ll be able to save all your favorite recipes from BarbecueBible.com (and any other site) in one convenient...

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