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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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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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Crash Course

Spit-Roasting Stands on Its Head

Spit-Roasting Stands on Its Head

Gyro. Doner. Shawarma. All are variations on a theme of spit-roasting—more precisely, on a rotisserie turned on its head. Gyro (as in our term “gyroscope”) refers to a popular Greek “fast” food: thin slices of spiced lamb (or lamb meatloaf) packed onto a spit and roasted on a vertical rotisserie to be thinly shaved by hand (a hand wielding a very large sharp knife) and piled onto a pita bread with yogurt and vegetables. The Turks call the preparation doner, adding their own unique Turkish seasonings and condiments. Shawarma...

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10 Tools You Need for Father’s Day

10 Tools You Need for Father’s Day

No, you don’t need a self-turning hotdog rack. No, you don’t need a barbecue fork meat thermometer. (You don’t need a barbecue fork period—avoid the temptation of stabbing your steaks.) No, you don’t need all of the 50 or 60 different grilling utensils you’ll find your local barbecue shop. (Of course, if you want to own 60 utensils, more power to you. I do!) But you do need a basic tool kit to help you build and manage your fire, handle your food, and tell when it’s...

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Hot Stuff

14 Father’s Day Lessons About Barbecue & Life

14 Father’s Day Lessons About Barbecue & Life

My dad was not the grill master in my family. That honor went to my mother. When it came time to grill steak, she’d light Kingsford briquettes with gasoline (!) and char the meat black as charcoal on the outside and just long enough to take off the chill in the still raw center. “Pittsburgh rare” is what my mom called it -- in her eyes you couldn’t serve beef too rare. When it comes to what I learned about grilling from my father, I draw a blank. So in honor of Father’s Day, I asked three barbecue masters what they plan to teach their kids about live fire cooking. Happy Fathers Day! AARON FRANKLIN...

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Hot Stuff

10 Essential Tips to Take Your Grilling to the Next Level This Summer

10 Essential Tips to Take Your Grilling to the Next Level This Summer

Photo credit: Photo copyright © Greg Schneider. OK, you’ve tuned up your grill. You’ve sourced your grass-fed beef or heritage pork shoulder. You’re chilling the Veuve Cliquot or your favorite local micro-brew. You’ve donned your “Danger: Men Cooking” apron. (Just kidding -- you’re way to cool to wear a silly apron.) Here are 10 essential tips for taking your grilling to the next level. Make sure you have enough fuel. An extra propane canister if you use a gas grill. An extra bag of natural lump...

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Chat Live with Steven on June 26th!

Chat Live with Steven on June 26th!

Mark your calendars! On June 26th from 8 p.m. to 9 p.m. EST, join @SRaichlen and host @JohnTEdge (author of The Truck Food Cookbook and Southern Belly) on Twitter to learn more about regional grilling and BBQ around the USA. Follow the chat with the hashtag #BBQUSA and get the answers to all of your questions and more. Plus, if you participate in the Twitter chat using #BBQUSA, there is the opportunity to WIN PRIZES! Check out the...

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Planet Barbecue

‘Que in Wine Country: Busters Southern BBQ

‘Que in Wine Country: Busters Southern BBQ

The ride up Highway 29 from the city of Napa to Calistoga takes you past some of the greatest wineries in North America -- Silverado, Stag’s Leap, Grgich Hills (to name a few). But don’t limit your explorations to wine tasting. When you reach Calistoga, you’ll see a plume of smoke on the left and a parking lot where Harleys and pickup trucks idle next to Jags and Mercedes. Your nostrils will twitch at the scent of red meat roasting over an oak fire,...

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Hot Stuff

Operation BBQ Relief

Operation BBQ Relief

On May 20th, a monster F-4 tornado ripped through Moore, Oklahoma, destroying homes, schools, and businesses in seconds, killing 24 people, and devastating the lives of tens of thousands more. Within 24 hours, Operation BBQ Relief (OBR) was serving hot meals to the survivors and the first responders on hand to help. Founded in May, 2011, OBR has served slow-smoked, made-from-scratch barbecue to hundreds of thousands survivors of hurricane Sandy in New York (see photo, above), wildfires in Colorado Springs,...

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