Steven Raichlen's Barbecue! Bible

Recipes & Techniques

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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,...

Read more →

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...

Read more →

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: Keep...

Read more →

The Year of the Brisket

The Year of the Brisket

When I started in this business, barbecue mythology held that it took decades to master how to smoke a brisket properly, transforming this tough ornery muscle from the chest of the steer into meat so juicy it oozes when you press it and so tender you can cut it with the side of a fork. Today, some of America’s foremost brisket masters are still in their twenties (so much for decades of experience), and no, they did not grow up as scions of generations-old barbecue dynasties. Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn, for example, ran a bodyguard agency before he became a pit master. Austin’s legendary Aaron...

Read more →