Steven Raichlen's Barbecue! Bible

News & Information

Sad News: Remembering Peter Workman

Sad News: Remembering Peter Workman

The literary and publishing world, and our own Barbecue Bible community, lost a great friend yesterday with the death of Workman Publishing founder Peter Workman. Peter is the man responsible for such amazing international blockbusters as What to Expect When You’re Expecting, A Thousand Places to Visit Before You Die, The Silver Palate Cookbook, The New Basics, the French Laundry Cookbook—and closer to home, The...

Read more →

Rotisserie Chicken

Rotisserie Chicken

GUESS WHAT'S UNDER THE HOOD? French King Henri IV promised a chicken in every pot. I prefer my bird in a kettle grill--preferably on the rotisserie amid swirling clouds of cherry smoke. I call the technique spit-smoking, and it gives you a double bang for the buck: the slow, gentle rotation required for a supernaturally moist chicken and the intense wood flavor you'd get in a smoker. I keep the seasonings simple--three of my favorite rubs are below. It's all about...

Read more →

Steak Like They Grill It in France

Steak Like They Grill It in France

When asked the secret of great cuisine, the legendary French chef Fernand Point replied, "Butter, butter, and more butter." A disk of compound butter--cut from a log conveniently stored in your freezer--never fails to take a great steak into the stratosphere. So please allow me to share some exciting news with you: Whole Foods (Northeast Division) has just picked up my Planet Barbecue Grilling Butters. If you think a grilled New York strip is good,...

Read more →

You Can Smoke What?

You Can Smoke What?

Salsa has replaced ketchup as America's favorite condiment. We make it from scratch at my house, but we smoke the vegetables first: heirloom tomatoes, Anaheim and poblano chiles, Vidalia onions, and elephant garlic. Now that's salsa! Here are some variations that draw inspiration from around the world: The West Indian: Char sliced pineapple on the grill, then dice and mix with grilled onions, poblanos, Scotch bonnets, brown sugar, lime juice,...

Read more →

LAMB RIBS

ON THE LAMB Pork and beef ribs grab most of the attention--and barbecue sauce!--but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood, glazed with a hoisin-sesame oil-five spice barbecue sauce (recipe in Best Ribs Ever, page 78; the recipes mentioned below are in the same book). See more ideas below. How do YOU cook lamb ribs? Tandoori-style (India): yogurt marinade with...

Read more →

PETER LE CLERCQ

WHERE'S THE BEEF?   This photo was taken at the amazing restaurant Elkerlicj, in the town of Madegem near Bruges, where my pal, Belgian grill genius Peter Le Clercq, is now serving 20 types of prestige beef from some of the top farms in Belgium--some of it aged 28 days or more. In a recent e-mail, Peter tells me he's now burning olive wood in the grill and orange in his wood-burning oven. Here's some of Peter's advice when it comes...

Read more →

SMORES

WINTER GRILLING, CONTINUED S'mores on a frozen lake at Camp Towanda in Pennsylvania with our friends Mitch and Stephanie Reiter. What's the craziest thing YOU'VE ever put on a s'more? Here are ideas for variations on the theme: 1) Uptown S'Mores--s'mores using chocolate chip cookies instead of graham crackers--see Barbecue Bible, page 512. 2) Nutella S'Mores--spread cinnamon graham crackers with Nutella or another hazelnut chocolate spread...

Read more →

RIBS

ANATOMY OF A GREAT RIB  So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted "bark" (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so much that it overpowers the meat; 4. Intense pork flavor, which is why you gain so much by using a heritage breed like Berkshire or Duroc; 5. Tender to the tooth, but still with a little chew to it. Not so mushy or soft that it falls off...

Read more →

STEAK TIPS

MAKE NO MIS-STEAK! 1) Choose a thick, intrinsically tender steak like T-bone, Porterhouse, New York strip, or rib-eye. 2) Refrigerate it until the moment of grilling. No good steakhouse would leave meat out at room temperature. 3) Season the meat generously with coarse sea salt or freshly ground black pepper. 4) Turn--don't stab--using tongs. Not a barbecue fork, please. 5) Give the meat a rest, at least 3 minutes before serving. It will...

Read more →

ST. LOUIS RIBS

WHAT YOU REALLY WANT--ST. LOUIS STYLE RIBS Above are the ribs I made recently for a photo shoot for Fine Cooking magazine--story to come out in June. The recipe for the rub is as follows: 1/4 cup each sea salt, brown sugar, and sweet paprika 2 tablespoons each smoked paprika and freshly ground black pepper 1 tablespoon each mustard powder and onion powder 1 teaspoon each cumin and celery seed

Read more →