Steven Raichlen's Barbecue! Bible

Recipes

5 Recipes and 12 Tips for Grilled Jalapeño Poppers

5 Recipes and 12 Tips for Grilled Jalapeño Poppers

Photo by Rob Baas. You may know them as jalapeño poppers, armadillo eggs, rattlesnake eggs, or even ABTs. Whatever you call them, stuffed smoked jalapeños rock the grill across the U.S. A bite-size variant of Mexican chiles rellenos, poppers have been around since the 1970s. Early versions were typically stuffed with cheese, then breaded and fried. Naturally, it didn’t take barbecuers long to discover these babies were even better when grilled. A Facebook query on the...

Read more →

Revealed: Our 12 Most Popular Recipes

Revealed: Our 12 Most Popular Recipes

Left two photos by Richard Dallett. Right two photos by Ben Fink from The Barbecue! Bible (Workman). The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are in all their smoky glory. It’s clear that this barbecue community likes meat, meat, and more meat! Especially brisket, ribs, and—no surprise—bacon. One vegetable made this list—the onion bomb—and even it has plenty of beefy, bacon-y goodness. What can I say, folks, but “Grill on!” And be sure to post photos of YOUR masterpieces on the Barbecue Board, my Facebook page, Twitter, and...

Read more →

Tonight: Fabulous Fish Tacos

Tonight: Fabulous Fish Tacos

Whether you’re observing the last Friday of Lent by abstaining from meat or simply looking for lighter dining options now that spring’s officially launched, take a cue from south-of-the-border: serve grilled fish tacos tonight. (The community fish fry will get along just fine without you.) In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable. There’s the protein: impeccably fresh fish, minimally...

Read more →

Try This: Smoked Mexican Barbacoa

Try This: Smoked Mexican Barbacoa

You could call it Mexico’s version of soup and a sandwich. But you would be seriously understating barbacoa’s charms. Few Americans—with the exception of some who hail from South Texas—have ever tried barbacoa (Or even heard of it.) And those who have can’t be sure if they’ve had an authentic experience or not. Because like so many dishes in the barbecue pantheon, barbacoa has been reinterpreted by contemporary cultures—in Mexico alone, from Puebla to the Yucatán, it has morphed into something...

Read more →

How to Make the Perfect Pot of Chili—Start with Barbecued Meat

How to Make the Perfect Pot of Chili—Start with Barbecued Meat

Sometimes the best comfort foods come ladled from a pot—especially during the freeze of February. Speaking of pots, everyone should know how to cook up a pot of chili. Fierce controversies surround what constitutes the perfect bowl o’ red. Texans prefer all-beef chili—ideally, with meat cubed rather than ground—and points are deducted for adding beans and other fillers. In New Mexico it’s the chile peppers that matter and some versions don’t even...

Read more →

Game Day! A Superlative Menu for Super Bowl Sunday

Game Day! A Superlative Menu for Super Bowl Sunday

Top two photos by Richard Dallett. I’m writing from Palm Springs, California, where a very dedicated film crew and I are shooting Season 2 of Steven Raichlen's Project Smoke, the show I created to prove smoking is the new grilling. But I haven’t forgotten that this Sunday—Super Bowl Sunday—is the second biggest eating day in the U.S. next to Thanksgiving. (Can you believe this is the 50th Super Bowl?) When the Denver Broncos meet the Carolina Panthers at Levi’s Stadium...

Read more →

10 Recipe Resolutions in 2016

10 Recipe Resolutions in 2016

As we ring in the new year, tradition dictates that we create a resolution (or 12). Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind—isn't that what New Year's resolutions should be about? I think we're onto something here. Simply bookmark this page and come back to it when you're ready to take your grilling to the next level. The 3-2-1 Method for Ribs: We...

Read more →

Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

All photos by Rob Baas. This blog post is brought to you with support from our sponsor, Newcastle Brown Ale, who provided the samples and advertising support. Beer and barbecue. It’s not just for summertime. Thousands of members of this barbecue community routinely shovel a path to their snow-covered grills and smokers. And hoisting a cold one with your gloved hands to your lips is an excellent way to defy winter. The holiday season...

Read more →

Francis Mallmann Grills a Cowboy Rib Eye

Francis Mallmann Grills a Cowboy Rib Eye

Photographs by Santiago Soto Monllor, from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Here’s another of our ongoing guest recipe series featuring some of the world’s top grill and smoker masters—this one by Francis Mallmann. Argentina’s most celebrated chef can sauce and sauté with the best of them (after all, he trained with Alain Senderens and Raymond Oliver in Paris). But Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American...

Read more →

Game On! Your Guide to Grilling Game Meats

Game On! Your Guide to Grilling Game Meats

’Tis the season. I speak not of Christmas, but to a topic of burning interest to many members of this barbecue community: game meats. Because hunting season has commenced in many states for certain species of wild game (check with your state’s Department of Natural Resources for specifics), we thought this would be a great time to address the many grilling, smoking, and barbecue questions we receive from people who appreciate game. To get the low-down on special techniques for cooking game, which has considerably less fat than...

Read more →