Steven Raichlen's Barbecue! Bible

Recipes

Planet Barbecue

Sauces, South American-Style

Sauces, South American-Style

“The best sauce in the world is hunger,” observed Cervantes. (La mejor salsa del mundo es la hambre.) I bet the author of Don Quixote never tasted Argentinean chimichurri or molho à companha from Brazil. Argentinians could no more imagine grilled beef without their tangy, garlicky, olive oil- and herb-based chimichurri than Brazilians could dig into traditional churrasco (a belt-loosening array of spit-roasted meats carved off sword-like spits directly onto your dinner plate) without a bowl of onion- and chile-laced molho à companha (country salsa). We North Americans may think we have a monopoly on barbecue sauce. But since the moment our prehistoric...

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Corned Beef Hits the Smoker

Corned Beef Hits the Smoker

It was just last week that we honored Carnival (“bye-bye meat,” literally) with a hot- smoked New Orleans-style gumbo. But there’s a reprieve on the horizon—the Feast of St. Patrick (which falls on Monday, March 17). That means a lot of Americans—Irish or not and Catholic or not—will consume prodigious quantities of whiskey, beer or stout, and corned beef. You can’t get more Irish than corned beef, right? Guess again. Corned beef brisket...

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Belly Up to Steak

Belly Up to Steak

Photo by BBQ Board member Dyal_SC The Spanish name says it all. Fajita, literally “girdle.” This robust steak from the underbelly of the steer (we call it skirt steak) has everything a carnivore hungers for: a bold flavor and no-nonsense texture you can sink your teeth into at a price you can afford. Anyone can look like a genius cooking a tender filet mignon. It takes skill—even cojones—to turn out a good skirt steak. The skirt belongs to a family of cheap, fibrous, big-flavored steaks...

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Valentine’s Day with Heart

Valentine’s Day with Heart

Today is Valentine’s Day. I’m giving my wife a heart-shaped card (or at least a card decorated with hearts). If I’m smart, I’ll throw in a heart-shaped box of chocolates. The one thing I won’t do is serve her a dish that’s a barbecue icon in Peru and Bolivia, and that’s turning up grilled, or otherwise, served at an increasing number of cutting-edge restaurants in North America. I’m referring to beef, veal, lamb, and chicken hearts. Exhibit #1. The grilled lamb heart salad served at Portland, Oregon’s new temple...

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Chocolate Meets Grill

Chocolate Meets Grill

If the way to someone’s proverbial heart is through the stomach, an even faster route is with chocolate. As a spouse, partner, or parent, you probably know this already. If not, learn it fast. When I was growing up, chocolate was, well chocolate. Today, you have to choose between dark chocolate and milk, bar chocolate and cocoa, single estate chocolate and 90 percent. And what the heck are cocoa nibs? All chocolate derives from the seedpod of a tropical fruit appropriately named Theobroma...

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Super Bowl Showdown: Seattle Planked Salmon vs. Denver Bison Burgers

Super Bowl Showdown: Seattle Planked Salmon vs. Denver Bison Burgers

Sometimes it helps not to have skin in the game. When the crowds converge on MetLife Stadium in New Jersey this Sunday, neither of my “home” teams (the Miami Dolphins or the New England Patriots) will be playing. That leaves me free to focus on what really matters on Super Bowl Sunday—without nail-biting partisanship—the food. But I’m rooting for both contenders with my menu, which features two dishes inspired by the Seahawks and the...

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Barbecue University

Grilled Dips for the Super Bowl

Grilled Dips for the Super Bowl

Hunger Game? That would be Super Bowl Sunday. Apparently, it involves football and no shortage of statistics (like carries and passing yards). But the stat that matters most to me is 62 percent. That’s the number of American grill owners who will fire them up on Super Bowl Sunday, making this the busiest grilling day of the winter. (Yes, there’s actually an organization that keeps track of our grill usage. Not the NSA, but the HPBA—Hearth, Patio, and Barbecue...

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Barbecue University

So Good It Hurts

So Good It Hurts

Did you know every day, every week, and every month of the year honors a particular food or drink? Thanks to a blend of presidential proclamations and industry and trade association lobbying, the calendar for 2014 is entirely committed. (It’s reassuring to know that Congress does something…) You say you missed “National Bloody Mary Day” on January 1? No problem. You can catch one of several days this month honoring alcoholic beverages, including Hot Buttered...

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Barbecue University

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Russians call them zakuski. The French term is hors d’oeuvres. Italians ask for antipasti. In Turkey and other eastern Mediterranean countries, they’re known as meze. In America, we use the macabre expression finger food, and no self respecting holiday party would be complete without them. But if your notion of cocktail party fare runs to cheese balls and stuffed celery, you’re in need of a Barbecue! Bible makeover. Sure,...

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Barbecue University

Homemade for the Holidays—Barbecue Rubs

Homemade for the Holidays—Barbecue Rubs

Sure, you could buy that grilling fanatic on your holiday gift list a new smoker or cutting-edge grill accessory. (For some suggestions, check out our barbecuers’ gift guide.) But sometimes, the most meaningful gifts are the ones you make yourself. Homemade gifts help you stretch your holiday shopping dollars, and in inclement weather, they’re a great way to channel your inner pit master without having to don your parka or fight for a parking spot. Which...

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