Steven Raichlen's Barbecue! Bible

Recipes & Techniques

Barbecue University

Beer Can Turkey for Thanksgiving

Beer Can Turkey for Thanksgiving

You wouldn’t, would you—not with America’s most revered culinary emblem—Thanksgiving turkey? In this age of culinary iconoclasm, shouldn’t a few classics remain sacred? So don’t let a man with a can even get near a fowl so profoundly American, Benjamin Franklin wanted to make it our national bird. Well, recent times have broadened our definition of icons—and turkey. The latter has been ground into burgers, stuffed into hot dog and sausage...

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Barbecue University

The Raichlen Barbecue Playlist

The Raichlen Barbecue Playlist

Grilling on Martha's Vineyard with Tony Garnier I’ve never met Bob Dylan. But I’ve sure seen him in concert a lot and I’m always playing his music. So when I met his bass player, Tony Garnier, on Martha’s Vineyard, one year, and discovered that he’s nearly as grill obsessed as I am, I immediately invited him over for a barbecue. The guy can play, and man, does he make a mean gumbo. Over the years, I’ve met Frank Zappa (just off recording Absolutely Free) and Rod Stewart (way back when he was the singer for the Jeff Beck Group—remember them?). I never met Jim...

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Barbecue University

Pizza Hits the Grill

Pizza Hits the Grill

If barbecue traded on the stock market, I’d buy futures in grilled pizza. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Grill manufacturers sell a broad array of pizza accessories, from pizza stones to peels to cutters. The Companion Group—manufacturers of my Best of Barbecue and Planet Barbecue lines—recently created a new division called Pizzacraft, devote to the art of pizza on the grill. Wood-burning ovens are no longer the province solely...

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Planet Barbecue

An Oyster Roast on Samish Bay

An Oyster Roast on Samish Bay

The drive on Chuckanut Drive from Edison, Washington, to Bellingham takes you along some of the most stunning coastline on the West Coast. To your right, cool spruce forests. To your left Samish Bay, with jaw-dropping views of the San Juan Islands, the smokestacks of Anacortes, and the snowcapped Olympic Mountains behind them. It also takes you to Taylor Shellfish Farms—a fifth-generation oyster farm founded in 1890, where buttery kumamotos, briny shigokus,...

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Barbecue University

Ode to Apples

Ode to Apples

October is National Apple Month—not the mention, prime picking and eating time for some of America’s best apples. What better occasion to celebrate the contributions this storied fruit has made to American barbecue? Apples possess a natural affinity for pork, which probably gained the fruit admission to the barbecue world in the first place. But don’t stop there. Apple juice, apple sauce, and cider vinegar are essential ingredients in regional American barbecue...

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Barbecue University

Barbecue for Breakfast

Barbecue for Breakfast

It's 6 a.m., Chappaquiddick Island, Martha's Vineyard. My favorite time of day. The sun has just risen, spilling golden flames over the horizon. The wind rustles the treetops, and in the distance I can hear the surf hit the shore at Norton's Point. My family is asleep. The phones are mercifully silent. It feels like I’m the only person awake on the island. So I do what any barbecue-obsessed male would do at six in the morning. I fire up my grill....

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Barbecue University

7 Great Ways to Barbecue & Grill with Beer

7 Great Ways to Barbecue & Grill with Beer

A barbecue without beer is like, well, a pit without smoke or a grill without fire. And the beer’s not just for drinking – it’s a lifeblood of live-fire cooking. So, pop open a cold one, fire up your grill, and try one of these flame-tested techniques featuring brew. What are the possibilities? Let me count the ways: As a soaking medium for wood chips. Slows the combustion rate of the wood so it smolders and smokes, not burns. Gives you a hint of beer flavor in...

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Planet Barbecue

A Yankee Grills Bratwurst

A Yankee Grills Bratwurst

Sometimes, desperate times call for desperate measures. Some years ago, I found myself at a book signing with a much larger crowd than expected. We had bratwurst -- provided by one of my TV sponsors at the time, Wisconsin-based Johnsonville Sausage, LLC. We had a grill -- that mammoth kettle-on-steroids known as the Weber Ranch (the one so many of you have e-mailed us about). What we did not have was manpower -- trained volunteers able to cook the brats without turning...

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Barbecue University

8 Tips for Gold Plate Tailgating

8 Tips for Gold Plate Tailgating

Wherever you host your tailgating party, the food must impress. Gone are the days when burgers and dogs made the cut. To bring your “A” game to this contest, practice what I like to call GPT, “Gold Plate Tailgating." No, this doesn’t necessarily mean bringing your best table linens or a margarita machine powered by a car battery to the stadium. You can if you want to, but here’s a glimpse of my playbook: Build your GPT menu around a large hunk...

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Planet Barbecue

Down the Hatch! Celebrate New Mexico’s Flame-Roasted Chiles

Down the Hatch! Celebrate New Mexico’s Flame-Roasted Chiles

On Saturday and Sunday, August 31 and September 1 -- Labor Day weekend -- 30,000 heat seekers will converge on tiny Hatch, New Mexico, for the 42nd annual Hatch Chile Festival. The town of Hatch, population 1680, is the self-proclaimed “Chile Capital of the World” -- and who are we to argue? A few years ago, I visited New Mexico during chile season, which lasts only a few weeks during August and September. As I noted in BBQ USA, “Every barbecue region...

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