Steven Raichlen's Barbecue! Bible

Recipes

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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Wrap Session: 8 Foods to Grill Wrapped in Bacon

Wrap Session: 8 Foods to Grill Wrapped in Bacon

A few weeks ago, a photo of onion rings wrapped and grilled in strips of bacon went viral. A gentle reminder that just about everything tastes better with bacon—a philosophy espoused by most of the members of this barbecue community. Especially when you use a home-cured, hardwood-smoked bacon, which I taught you how to make in a blog post earlier this month. The onion rings set me thinking about other foods that taste seriously awesome grilled wrapped in bacon. The usual suspects, like shrimp, scallops,...

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Planet Barbecue

The Barbecue Sauces of Europe

The Barbecue Sauces of Europe

A sauce has the power to transform the simplest grilled seafood or chicken into an event. You now know about regional American barbecue sauces and the sauces of South America. Today, we look at some of the best grilling condiments you may have never heard of: the barbecue sauces of Europe. Salsa Verde (Italy): Don’t confuse this one with Mexico’s tomatillo-based sauce of the same name. Italy’s venerable salsa verde (“green sauce”) includes all the components of a good vinaigrette, and more: freshly chopped Italian flat-leaf parsley; olive oil (the best and freshest...

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The World’s Best Hot Dog

The World’s Best Hot Dog

Photo by Rob BaasThis is a true story. My grandfather, Sam Raichlen (known to all by his nickname “Dear”), loved food like a man possessed. The short list of his favorites included Maryland steamed crabs, lox and eggs, gribenes (chicken cracklings), and his mother-in-law’s chocolate roll. (The latter was for him, perhaps, my great grandmother’s chief virtue.) As much as anyone in my family, it was Dear who inspired me to become a food writer. But as my grandfather...

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The Salsas of Mexico

The Salsas of Mexico

Photo (clockwise from left): Grilled Tomatillos by Taz; Pico de Gallo by jeffreyw; Mango Salsa by Maggie Hoffman Quick: what’s America’s preferred condiment? Ketchup? Mustard? Mayo? No, mis amigos: it’s salsa. Born in pre-Colombian Mexico, this ancient condiment uses every flavor blaster in the New World arsenal—chilies, tomatoes, alliums, citrus, even squash seeds. And if you think salsa comes solely tomato red or tomatillo green, you haven’t experienced melon, papaya, or pineapple salsa. You should. Think of salsa as edible house music: the mellow fruitiness of tomatoes or tomatillos (yes, botanically both are fruits) electrified by fresh or dried chilies. The buzz of fresh...

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Fire It Up for Passover

Fire It Up for Passover

At sundown on April 14, Jews all over the world will celebrate the start of Passover. I’ll be one of them. This eight-day holiday—my favorite in the Jewish calendar—commemorates the escape of the ancient Hebrews from slavery in Egypt and the settling of what would become Israel. It’s a bigger-than-life holiday full of cinematic events: building the pyramids, Pharaoh’s daughters finding baby Moses floating on the Nile, Moses transforming his staff into a serpent, the ten...

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Embrace the Popularity of Lamb

Embrace the Popularity of Lamb

Quick: What’s the world’s most popular grilled/barbecued meat? If you named beef or pork, guess again. On any given evening, probably more fires  around Planet Barbecue are lit to cook lamb (or mutton) than any other animal protein. You could start eating grilled lamb in Mauritania and Morocco and feast your way east through North Africa, southern Europe, the Greek Islands, Turkey, the Middle and Near East, and Central Asia, continuing on to the Indian subcontinent to Indonesia, Australia, and New Zealand. ...

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Under the Hood

Spring Returns—And Not a Minute Too Soon

Spring Returns—And Not a Minute Too Soon

Polar vortexes. Texas hookers. Thunder sleet. If nothing else, this winter added new words to the nation’s weather vocabulary as it spread inconvenience and misery from Bozeman to Boston, from International Falls to Atlanta. But spring officially arrived Thursday, March 20—not a moment too soon. Many of you shoveled the path to your grill and kept smoking and grilling this winter. We salute you. And if you're just now waking your charcoal grill or smoker out of its winter hibernation, here’s what you...

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