Steven Raichlen's Barbecue! Bible

Trends

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Last week we posted seven of Raichlen’s predictions for barbecue trends in 2017. Here are six more exciting trends. New steaks: This one pops up on my list every year, but the truth is, in our insatiable appetite for beef, we keep discovering (or rediscovering) new steaks. Had your fill of T-bones and rib-eyes? Make way for baseball steaks, Vegas strips, and spinalis dorsi, aka rib-eye cap, and more. Big flavor and an even bigger break on the price. Check out our two-part series here and here. Tomahawk everything:...

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Steven Raichlen Predicts Barbecue Trends for 2017

Steven Raichlen Predicts Barbecue Trends for 2017

Beer-can breakfast burgers. Photo by Richard Dallett. A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more interesting fuels and flavorings than ever before. The bad news? There is no bad news. Just more great grilling and smoking for the year to come. And now, some of those trends: [caption id="attachment_15336" align="alignnone" width="480"] Left...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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How to Cook with Wood

How to Cook with Wood

The wood burning oven at Hartwood. Photo by Gentl & Hyers. For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book called Hartwood, published by our sister publisher Artisan....

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What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

Photo by Rob Baas. “Every few years, a dish or two comes along that captures the fancy and taste of a generation. Typically, it’s a dish that most people had never heard of one year, then couldn’t seem to live without the next.” Steven wrote these words in the preface to Beer-Can Chicken (Workman, 2002), and they still hold true today. The Bacon Explosion, which went viral in December, 2013, is a great example. This year, the nominees are Onion Bombs and an...

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Your Guide to Heritage Meats

Your Guide to Heritage Meats

Left two photos by Edsel Little via Creative Commons. Right photo by Jim Richardson. If you’re a fan of the TV show Portlandia, you’ll remember the first episode where Peter and Nance pepper a restaurant server with questions about the chicken they are about to order. The waitress obliges them with the chicken’s photo and curriculum vitae—the fowl’s name is “Colin”—and he was raised, we learn, on a farm just south of Portland. Peter and Nance put a hold on the table and excuse themselves to check...

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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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12 Bad Dogs: The Hot Dog Goes Global

12 Bad Dogs: The Hot Dog Goes Global

National Hot Dog Day is Thursday, July 23. Now you know. Time to teach that old dog some new tricks. And doing the teaching: my cousin, David Raichlen. (Perhaps you know his chocolate chipotle ribs in my book Best Ribs Ever.) Anthropology professor at the University of Arizona by day (he’s currently in Tanzania researching hunter gatherers), and barbecue addict nights and weekends, Dave introduced me to a cross-cultural food phenomenon taking southern Arizona by storm: the Sonoran hot dog. Said dog comes wrapped and cooked in bacon, jammed onto a soft sweet roll under a deluge of charros (stewed beans), grilled green onions and jalapeños,...

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Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Guilty as charged. Of grilling the same familiar foods over and over—you know, steak, salmon, bratwurst. We all do it (even me), when the wide wondrous Planet Barbecue beacons. It’s time to break out of your comfort zone: to try some different foods on your grill and new techniques for grilling them. To get you started, here's my top 10 list of offbeat foods to fire up your grill for right now. Halloumi: This snappy salty white cheese from Cyprus is designed not to melt at high temperature. Which...

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The “McRob” McRib: A REAL Barbecued Rib Sandwich

The “McRob” McRib: A REAL Barbecued Rib Sandwich

All photos by Rob Baas. You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to reimagine the fast food McRib as real barbecue. Challenge met and expectations surpassed. This is one guest blog I can’t wait to try out on my smoker. –Steven Like so many other American high school kids who needed gas money, my first job was at the local McDonald's. Had the McRib been on the local menu back then, I might be working there still. If ever there was a fast food item with a cult following, it is the McRib. It doesn't really make any sense,...

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