Steven Raichlen's Barbecue! Bible

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What It’s Like On A Barbecue Book Tour

What It’s Like On A Barbecue Book Tour

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it's like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes. Q: How do you choose where you eat in a city you're visiting? Recommendations, random choice, or reviews on the Internet? SR: Often I call the local restaurant...

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Hot Stuff

Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

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Strange Foods

What's the strangest thing you ever cooked on the grill?

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Wine with barbecue?

Wine with barbecue?

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Photo session in Martha’s Vineyard

Photo session in Martha's Vineyard. The Boston Globe sent a photo crew for a story for the Sunday Magazine. Here photographer Betsy Corsiglia and assistant Jenny get the camera ready to shoot my grilled swordfish with summer salsa and tiki beef kebabs (recipes on pages 461 and 77 in BBQ USA). The best food photos look like they were snapped in a couple of minutes, but they often require hours to light and style. Here's a close-up of the food.

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Lobster on the Grill

We recently did a book signing at Chillingworth, a swank, French inspired restaurant in Brewster, Massachusetts (Cape Cod) run by Pat and Nitsy Rabin.

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The challenge

The challenge. Of course, with today's obsession with reality TV, no television show on barbecue would be complete without a challenge. Enter one Kumahachi Moreno, Japanese chef and TV celebrity, who flew to Martha's Vineyard from Tokyo to sample our barbecue and bring a challenge of his own. On camera, he unpacked a bag of mystery ingredients he challenged me to cook on the grill: Gobo (long slender burdock root) Natto (fermented soy beans) Azuki...

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Happy Independence Day

Happy Independence Day! We shared ours with a TV crew from Japan. The Tokyo Broadcasting System wanted to show how an American grilling guru spends the Fourth of July. So we staged a traditional barbecue, complete with grilled garlic bread, smoked brisket and salmon, grilled lobster, herb butter-basted grilled corn, and grilled pound with a patriotic assortment of strawberries, whipped cream, and blueberries for dessert. Our kids, chef Jake and nutritionist...

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Today Show (Part 2)

Here are more photos from the Today Show. The first is of me and my son Jake on the set. The second two are of the display table.     

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Home at last

Home at last after five weeks on the road for book tour! I left Martha's Vineyard on Wednesday, May 26 and returned home just in time for Independence Day. Our journey began in Philadelphia (birthplace of the United States) and ended on the beach in Santa Monica in LA. Along the way, we put 7800 miles on the Barbecue Bus, and met hundreds if not thousands of fabulous barbecue enthusiasts. Highpoints included an interview with Howard Stern, meeting...

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