Steven Raichlen's Barbecue! Bible

Recipes & Techniques

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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Barbecue University

The 10 Best Steaks for Unleashing Your Inner Caveman

The 10 Best Steaks for Unleashing Your Inner Caveman

Steak. The word alone unleashes your inner caveman. We instinctively prize such “upper” cuts as New York strip and tenderloin. True, meat closer to the backbone tends to be flavorful and tender (think filet mignon), which is why they cost top dollar. But as any true steak lover knows, there’s great eating to be found on the steer’s, er, undercarriage. Flank steak. Hanger steak. Skirt steak. Once deemed cuts for the poor, these belly steaks aren’t exactly cheap these days, but they’re a lot less expensive than top cuts. They’re richly endowed with flavor and they have the added benefit of being quick and easy to cook. All steaks should be generously seasoned, grilled...

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Barbecue University

The 10 Secrets to Grilling a Perfect Steak

The 10 Secrets to Grilling a Perfect Steak

Eating a perfectly cooked steak is a transcendent -- some would say lascivious -- experience for carnivores. There’s that first bite -- the outside crusty, salty, and darkly seared; the inside, beefy-tasting, juicy, sanguine, and impossibly tender. But let’s face it: Not even high-end steakhouses get it right all the time. No wonder backyard grillers face raw -- and pricy! -- steak with trepidation. You’d be surprised how many people know their...

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Planet Barbecue

Corn Meets Grill

Corn Meets Grill

Travel the world’s barbecue trail and you’ll find a number of constants. Every culture has its version of grilled ground meat, for example, from Middle Eastern kofta to Pakistani chapli kebab to the classic American hamburger. Meat on a stick is another constant, morphing from Peruvian anticuchos to French brochettes to Azeri lula, Indonesian sate, and Turkish shish kebab. Summertime, with its farmers markets and roadside produce stands,...

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Hot Stuff

Turn Up the Heat with Chile Peppers! 15 Hot Facts & Grilling Tips

Turn Up the Heat with Chile Peppers! 15 Hot Facts & Grilling Tips

The iconic movie character Forrest Gump (played by Tom Hanks) famously observed life “was like a box of chocolates. You never know what you’re gonna get.” The same is true for any capsicum that’s not the mild-mannered bell pepper. Even a single chile plant can produce fruit of varying potency, from mild to tongue blistering. So eating chiles is akin to Russian roulette. On YouTube we watched in horror as one culinary thrill-seeker, Jamie Kocher, ate a bhut jolokia, more commonly known as the...

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Hot Stuff

Meatball Meets Grill

Meatball Meets Grill

Confession time. I've never been a big fan of meatballs. At least not of the traditional Italian-American style -- you know: Those leaden orbs of ground beef simmered in tomato sauce until they're as soggy and heavy as wet newsprint. But cook the same meatball on the grill and you sizzle out the fat, crisp the meat, and acquire all those crusty browned caramelized protein flavors known scientifically as the Maillard reaction. In my book Planet...

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Planet Barbecue

Lord of the Chicken Wings! Fire-Eating Recipes

Lord of the Chicken Wings! Fire-Eating Recipes

Across Planet Barbecue you’ll find “fire eaters” -- people for whom no chicken wing or any dish for that matter can be too fiery. (You may even be one of them!) They’re easy to spot—even at breakfast: They douse their eggs with Sriracha or other hot sauce, then slice fresh jalapenos on top for good measure. Talk at their table often turns to Scovilles—the unit of measure for a chile pepper’s relative heat. Of course, one-ups-manship enters the conversation -- i.e., have you tried India’s bhut jolokia...

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Barbecue University

22 Rib Tips! Up Your Game with Slabs & Bones

22 Rib Tips! Up Your Game with Slabs & Bones

The rib is the most perfect morsel of meat known to man, and these 22 tips will deliver perfect ribs again and again! Choose the right rib. Baby backs make great starter ribs -- they’re tender, well-marbled, and quick and easy to cook. When buying ribs, look for plump meaty racks. Avoid “shiners” -- ribs with so much meat removed you see the shiny bones. Pedigree counts: Sure, you can make tasty racks with supermarket ribs, but for really extraordinary bones, use a heritage breed,...

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