Steven Raichlen's Barbecue! Bible

Recipes

What I’m Grilling Now: Smoke-Roasted Chicken

What I’m Grilling Now: Smoke-Roasted Chicken

This is the second in a series I recently introduced on Barbecuebible.com called What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. Just what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. In other words, what Raichlen cooks on a normal weeknight using ingredients from the pantry or fridge. “The...

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What I’m Grilling Now: Chicken Parmesan

What I’m Grilling Now: Chicken Parmesan

Hi, everyone. I’m pleased to introduce a new column on Barbecuebible.com: What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. No, in this column I’ll tell you what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. The kind of food my wife and I prepare when I’m not...

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Raichlen’s Super Bowl Menu, 2015

Raichlen’s Super Bowl Menu, 2015

The second biggest eating day of the year (second only to Thanksgiving) is approaching fast. I speak of Super Bowl Sunday, of course, that can’t-not-watch slugfest between America’s top pro footballers. Sunday’s game pits the Seattle Seahawks against the New England Patriots. As usual, we take perverse pleasure in researching ticket prices. At this writing, $5,000 will buy you nosebleed seats in the stadium at the University of Phoenix in Glendale, while...

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Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Blast Off: A Cocktail Party Hot Off the Grill

New Year’s Eve is fast approaching. With any luck you’ll be hosting or attending a party. (Or do as my wife and I sometimes do: plan a romantic New Year’s Eve party for two.) That means iced vodka or champagne, and that requires finger food, a.k.a. tapas, hors d’oeuvres, or zakuski (a spread of Russian hors d’oeuvres) . Whatever you call them, as 2014 rolls into 2015, a lot of us will chow down on an array of small savory bite-size dishes. (For not a few...

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Home(made) for the Holidays: Do-It-Yourself Barbecue Rubs

Home(made) for the Holidays: Do-It-Yourself Barbecue Rubs

Barbecuers are easy to shop for. There’s always a new accessory, grill, or smoker that’s guaranteed to delight during holiday gift-giving. What other subset of the American population would actually welcome coal in their stockings? Especially if it’s binchotan, a premium charcoal from Japan. But you don’t have to battle crowds or burden your credit card to please the grill buff on your gift list. Give him or her something you’ve made...

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Sausage Meets Apple

Sausage Meets Apple

This blog post is brought to you with support from our sponsor. It’s a simple idea that delivers big flavors. Stuff a sweet fall apple with savory breakfast sausage (we used Farmland breakfast sausage, graciously provided by the sponsor of this blog post) and roast it in a smoker. Splash in a little maple syrup for sweetness and add a cinnamon stick for spice. Serve it for breakfast, or as a late night snack, or pretty much any time in between. It makes a great...

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Mac and Cheese Hits the Grill

Mac and Cheese Hits the Grill

You can’t overstate the popularity of mac and cheese. Lest you’re tempted, consider this: In any given twelve-week period, one-third of the population of the U.S. will eat macaroni and cheese at least once. And half of all American kids will eat mac and cheese during that time. More cheese goes into mac and cheese than into any other recipe in the U.S.—including grilled cheese. Kraft introduced its famous (infamous?) boxed mac and...

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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...

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Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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