Steven Raichlen's Barbecue! Bible

News & Information

RIBS

ANATOMY OF A GREAT RIBĀ  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...

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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...

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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

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MILE HIGH PANCAKE

REASON ENOUGH TO FIRE UP YOUR GRILL FOR BREAKFAST Smoke-roasted Mile High Pancake, my take on Yorkshire pudding or a Dutch pancake. Think of it as breakfast of champions off a screaming hot grill.

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SUPER BOWL PROMO

WIN OUR SUPER BOWL CONTEST!

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WEBER HISTORY

BARBECUE BIBLE MAKES HISTORY - LITERALLY! Visit the "Food: Transforming the American Table 1950 to 2000" exhibit at the National Museum of American History in Washington, D.C., and you'll see a familiar book. The Barbecue Bible is included in a display with a Weber kettle grill, hibachi, and outdoor cookbook by James Beard. How cool is that? For more information, cut and paste this link into your browser: http://americanhistory.si.edu/exhibitions/food...

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COMPANION GROUP

WHAT'S NEW FOR BEST OF BARBECUE 2013? Greetings from Berkeley, California, new headquarters of The Companion Group, where Steven met with Chuck Adams, Wendy Boeger, and designer Sharon Kallenberger to work on the 2013-2014 Best of Barbecue Product line. On the drawing board? Mustard Rub, Pepper Rub, and Bourbon-laced Kansas City Barbecue Sauce. Also easy to load smoker boxes add a few tools too top secret to mention now!

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TYLER FLORENCE ROTISSERIE

WHO SAYS YOU CAN'T EAT WELL AT AIRPORTS? Next time you fly in or out of the San Francisco Airport, check out Tyler Florence's restaurant, Rotisserie.

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NEW YEAR

HAPPY NEW YEAR! Wishing you a sustainable, organic, farm-raised, heritage, grain-fed, locavore, home-grilled Happy New Year! From Steven, Barbara, and Julian

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ENGLISH ROTISS

HOT ROTISSERIE ON A COLD NIGHT Above is a photo postcard from our friend Marc Meltonville who runs the Historic Kitchens program at Hampton Court Palace. Yes, back in the 17th century, you had to crank the spits by hand. You'll never taste better roast beef!

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