Steven Raichlen's Barbecue! Bible

News & Information

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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,...

Read more →

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,...

Read more →

Hot Stuff

The Sound of Barbecue

The Sound of Barbecue

And you thought I have the dream job! Corporate team builder by day, guitarist-song writer in his spare time, Chris Cassone has turned his twin obsessions for smoked meat and music into a song that has people all over the barbecue circuit stomping their feet: My Baby Loves Barbecue. “I wrote it for my girlfriend, a Los Angeles TV producer who thought 'barbecue' meant grilled hamburgers,” recalls the 62-year-old musician, who lives in Patterson, New York. “I took her to a real...

Read more →

Hot Stuff

Brand New BarbecueBible.com Heating Up!

Brand New BarbecueBible.com Heating Up!

Dear friends, It’s about time! Things have been heating up behind the scenes at BarbecueBible.com. It gives me great pleasure to welcome you to our totally redesigned, radically-improved, completely awesome, new Barbecue Bible web site. We’ve worked hard to deliver a complete update of this website. We'll now be able to offer you more eye-opening barbecue news, more indispensable tips and techniques, and more irresistible grilling and smoking recipes. At the same time, we want to shine the spotlight even more on our fantastic...

Read more →

Big Red Barbeque Starting ‘Em Young

Big Red Barbeque Starting ‘Em Young

We love hearing from teachers (in my mind the important profession) who use barbecue to teach life lessons to their students. The following comes from our teacher-friend Allen Frecker, who augments the academic curriculum at Cincinatti's Hughes STEM High School with a week-long course called Big Red Barbeque. Mr. Frecker shows episodes of Primal Grill and Barbecue University by way of orientation, then takes the students to a...

Read more →