Steven Raichlen's Barbecue! Bible

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Sneak Peek of Steven’s Kitchen

Sneak Peek of Steven’s Kitchen

Photo Credit: Charles Miller/Fine Cooking magazine You've probably seen pictures of my "burn zone" (the outdoor area where I do my smoking and grilling). But what about my indoor kitchen? A few months ago, we invited a photographer from Fine Cooking magazine to our home in Miami for a photo profile of our kitchen. (Believe it or not, on rare occasions, I do cook indoors.) You can read about our kitchen -- and how it relates to...

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Member Spotlight

BBQ Board Moderator: Brad Olson

BBQ Board Moderator: Brad Olson

He joined the community back in 2004 and has written more than 6,000 posts since then. That's an average of about 2 posts daily! He's none other than Brad Olson, aka "ScreamingChicken," one of our dedicated board moderators, so I thought it was about time we grilled him with a few questions to get to know him better. Q: What's your favorite Steven Raichlen book? Recipe? Or grilling tip? ScreamingChicken: The favorite book is a tough one, because they range from introductory (How To Grill) to barbecue and grilling in the US (BBQ USA) to worldwide (The Barbecue! Bible, Planet Barbecue). The one I reach for first, though, is usually BBQ USA. My two...

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Hot Stuff

Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

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No Barbecue Today …

No Barbecue Today …

Just heartache for our friends in Boston, where I lived for 20 years. The marathon was a community celebration and rite of spring. I’d ride my bike in from Cambridge to watch the race finale on Boylston Street. On Monday, Bostonians did what they always do in the face of disaster: They rushed in to help their fellow Bostonians. My friend, novelist William Martin, summed up their sentiments. Please take a moment to read his blog.

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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...

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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...

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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,...

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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,...

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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...

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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...

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