Steven Raichlen's Barbecue! Bible

Recipes & Techniques

A Creamy Co-Star to Share

A Creamy Co-Star to Share

Photo by Simon Wheeler. Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright © 2012. Guest blogger Adam Perry Lang is a French-trained chef who has worked in top restaurants and now pursues his passion for barbecue. In his latest book, Charred & Scruffed, he shows you how to concentrate the flavors and textures of barbecue and reimagine its possibilities. Barbecue Bible asked him to give us his advice on how to excel at sides. A shared...

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Add to Your Recipe Library This Month

Add to Your Recipe Library This Month

Listen up, grill lovers: this month only, you can get four of my e-books for under $10 total. Our good friends at Blue Plate Special are celebrating barbecue and grilling for all of July by offering my e-cookbooks and publishing a few of my recipes on their blog. Pick up BBQ USA, How to Grill, and Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters and Glazes for $2.99 each. If you get through all the recipes, you’ll be a grill master...

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My New Book, Man Made Meals, is Here

My New Book, Man Made Meals, is Here

You may have heard a rumor that I’m writing a book that is not about barbecue. Yes, it’s true. It’s called Man Made Meals: The Essential Cookbook For Guys, and it’s about everything a man should know how to do in the kitchen—from shucking oysters to cooking up kick-ass chili to flambéing a dessert—because cooking well is the best way to eat well and bring pleasure to your family, friends, and most importantly, to yourself. This being a book for guys, of course...

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Chili Goes Up in Smoke

Chili Goes Up in Smoke

Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. —Lyndon B. Johnson, 36th President of the United States If you have invited a Texan to your table, do not—I repeat, do not—serve chili. You might have the best of intentions. But trust me: Nothing good will come of it. Texans have very strong, deeply embedded opinions about their “bowl of red.” There are arguments about what should go into it...

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Barbecue University

Better Late Than Never—Predictions for Barbecue in 2014

Better Late Than Never—Predictions for Barbecue in 2014

2013 was a sensational year for barbecue. Wildly innovative dishes. Sizzling new grills. Fantastic new restaurants—often in locations where you’d least expect them. No one can foresee the future, of course (especially not through clouds of hickory smoke), but this Barbecue! Bible pundit will hazard some predictions. The coming year will bring us even better ’que—at home, at restaurants, and on the barbecue trail. Herewith, my barbecue predictions for 2014. Tempted by tentacles: In the last month, I’ve eaten...

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Barbecue University

Barbecue Flavor You Can Drink

Barbecue Flavor You Can Drink

How well equipped is your home bar? Jigger? Check. Shaker? Check. Hawthorne strainer? Check. Smoking gun? Huh? Yes, a handheld smoker is the latest weapon in a barman’s (not to mention barbecue fanatic’s) arsenal, and smoked cocktails are turning up at cutting edge bars from Brooklyn to San Francisco. According to master mixologist, Dale DeGroff (if you don’t own his book The Essential Cocktail, run—don’t walk—to your local bookstore), smoke adds a...

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Barbecue—The New Health Food?!

Barbecue—The New Health Food?!

Photo credit: Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. Barbecue—the new health food. Sounds like an oxymoron (if not heresy). Yet, travelling Planet Barbecue as I do several months a year, I’ve seen that, in many cultures, grilled meats are some of the leanest, meanest, healthiest entrees around. A lot of us have made resolutions to shed a few pounds in the wake of New Year’s. As for the best way to do this,...

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Barbecue University

Cocktails for Smoke Lovers

Cocktails for Smoke Lovers

By now, you know Raichlen’s rule: If a food tastes great baked, fried, or sautéed, it tastes even better grilled. Here’s the corollary: If a cocktail hits the spot shaken or stirred, it surely sips better smoked. Which brings us one of the hottest trends in American mixology these days: smoked cocktails. Smoke has been called the “umami of barbecue,” and it adds a character and complexity that can turn a cocktail you’ve drunk a thousand times into a drink...

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Barbecue University

The Ultimate Holiday Centerpiece—Prime Rib

The Ultimate Holiday Centerpiece—Prime Rib

This is it. The big kahuna. The ultimate centerpiece for a holiday dinner. The most majestic (and possibly expensive) piece of meat you will ever cook. The English know it as roast beef. Your butcher sells it as prime rib. I call it one of the best ways I know to create high drama (and possibly a little envy) when you bring this dark, crusty, sizzling, garlic- and rosemary-scented hunk o’ heaven to the table. Despite its power to shock and awe, prime rib is surprisingly easy to cook: It takes only...

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Barbecue University

Boston Butt Basics, Part 2

Boston Butt Basics, Part 2

In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork shoulder and you read how to season it with a mustard rub, smoke it, and serve it, South Carolina-style with Mustard Sauce. So it’s time to, er, bone up on pork shoulder grilling and smoking techniques and some basic prep before you fire up the grill. Prepping a pork shoulder:...

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