Steven Raichlen's Barbecue! Bible

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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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Crash Course

Spit-Roasting Stands on Its Head

Spit-Roasting Stands on Its Head

Gyro. Doner. Shawarma. All are variations on a theme of spit-roasting—more precisely, on a rotisserie turned on its head. Gyro (as in our term “gyroscope”) refers to a popular Greek “fast” food: thin slices of spiced lamb (or lamb meatloaf) packed onto a spit and roasted on a vertical rotisserie to be thinly shaved by hand (a hand wielding a very large sharp knife) and piled onto a pita bread with yogurt and vegetables. The Turks call the preparation doner, adding their own unique Turkish seasonings and condiments. Shawarma...

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Barbecue University

12 Surefire Ways to Build the Best Burger!

12 Surefire Ways to Build the Best Burger!

Photo reprinted from The Barbecue! Bible. Photo copyright © Ben Fink.   Let’s face it: There are a lot of bad -- even scary -- burgers out there. Overcooked. Undercooked. Sahara dry. Still bleeding. Burgers that offend your palate and burgers that quite literally can make you sick. Do your burgers proud with our Great American Hamburger recipe and these 12 burger-making tips! Find your grind: Buy your meat at a top-notch butcher shop where it is ground in-house daily. I use equal parts of ground chuck and sirloin with...

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