Steven Raichlen's Barbecue! Bible

Recipes

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...

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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...

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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...

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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...

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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...

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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...

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Grilled or Smoked: Our Best Thanksgiving Side Dishes

Grilled or Smoked: Our Best Thanksgiving Side Dishes

In most households, turkey is the rock star of Thanksgiving dinner. Smoke-roasted whole and brought to the table with fanfare, it is the enduring symbol of this uniquely American holiday. But have you noticed, once plates are piled high, our forks tend to go to one of the side dishes? We can’t get enough of our herbed stuffing/dressing, candied yams, corn pudding, smashed potatoes, and inexplicably, old-school green bean casserole. Without straying too far from the prescribed path, may I suggest that...

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Autumn in New England on the Grill

Autumn in New England on the Grill

As any Yankee (or adopted Yankee like me) knows, fall is the glory time in New England—clear crisp days and nights cool enough to light the fireplace. My friend and fellow New Englander, Sarah Leah Chase, knows a thing or two about autumn in the Bay State and she celebrates with a dish members of this barbecue community can relate to: sage-rubbed, wood-grilled pork chops with blue cheese and Concord grapes. –Steven According to headlines in my local newspaper,...

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Ribs with a Rub (and Maybe a Glaze)

Ribs with a Rub (and Maybe a Glaze)

From time to time, we ask friends and colleagues to write guest blog posts for BarbecueBible.com. Today’s post—on rubs and ribs—is by Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook. If the name sounds familiar, it is—Katie’s father, Peter Workman, founded Workman Publishing, publisher of her books and my Barbecue! Bible cookbook series. Note: Katie uses a two-step cooking process designed for apartment...

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The Onion Bomb Goes Global

The Onion Bomb Goes Global

Photo by Rob Baas. The onion bomb exploded on the internet a few weeks ago. It was love at first sight and first bite. What? You haven’t heard of it? Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness. [caption id="attachment_10962" align="alignnone" width="480"] Photo by Rob Baas.[/caption] Whoever invented it merits a medal—they’re right...

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