Steven Raichlen's Barbecue! Bible

Recipes & Techniques

Battle of the Birds: Brining vs. Injecting

Battle of the Birds: Brining vs. Injecting

The contentious mid-term elections might be over, but American households are grappling with another controversy: Should this year’s Thanksgiving turkey be brined, injected, both, or none of the above? Like skillful politicians, let’s start by trying to find common ground. I think we can all agree that a lot of turkey comes to the table dry. So dry that it takes a generous, what-the-hell pour from the gravy boat to make it palatable. The reason is anatomical: the modern turkey is a large,...

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Cooking Anytime, Anywhere with Francis Mallmann

Cooking Anytime, Anywhere with Francis Mallmann

He's a French-trained chef who returned to the rustic wood fire and cast iron cooking of his Argentinean forebears. He's the author of one of the most influential books on wood fire cooking, Seven Fires (Artisan). If you've done any serious grill hopping in Argentina or Uruguay, you've probably heard of him, and if you haven't, you should run, not walk, to your nearest bookstore to buy his latest book, Mallmann on Fire. We asked South America's premier grill master to write this...

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Behold the Bacon Weave

Behold the Bacon Weave

If I did my job well during Bacon Month (August), you’ve been motivated to make your own home-cured and smoked bacon from scratch (see my easy-to-follow directions here). You’re up to speed on how to grill bacon-wrapped foods, from onion rings to chicken drumsticks. Now—just in time for National Pork Month—it’s time to tackle the bacon weave, that magnificent mat of pork meat and fat that’s taken the blogosphere—and our barbecue community—by...

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Fiery Enough for You? Introducing the “Frankensauce”

Fiery Enough for You? Introducing the “Frankensauce”

If you’ve spent any time on this website (or just hanging around the grill), you’ll know the deep reverence for and alarmingly heavy-handedness we grilling fanatics have with hot sauce. Bottled hot sauce is good. Homemade hot sauce is better. But when you introduce fermentation to hot sauce (you know, the process that transforms cabbage into sauerkraut and fresh sausage into salami), you produce a hot sauce with complex umami flavors—a condiment worthy of your best grilling. Which brings me to Chicago barbecue fanatic...

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Bacon-Wrapped Onion Rings

Bacon-Wrapped Onion Rings

This blog post is brought to you with support from our sponsor. First came bacon-wrapped prunes. Then jalapeño poppers, then bacon-wrapped chicken wings. The latest manifestation of America’s bacon mania is onions—thick rings of Vidalias or other sweet onions dipped in hot sauce, swaddled in hickory-smoked bacon strips, and indirect grilled until the bacon is as crisp as the onion is meltingly tender. Is your mouth watering yet? It will...

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How to Make Bacon from Scratch

How to Make Bacon from Scratch

If you live in Miami’s Little Havana, you may remember a day last summer when you awoke to an aroma decidedly different than the cumin, garlic, and sour orange scents that normally emanate from the lechón asado (roast pork) parlors in this Cuban neighborhood. It was a pork smell, alright, but mingled with the smoke of slow smoldering hickory and apple wood. It was a smell you’d associate with a smokehouse in backwoods Tennessee. Which was no accident, because when James...

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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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