Steven Raichlen's Barbecue! Bible

World BBQ

Planet Barbecue

Sandwiches Hit the Grill

Sandwiches Hit the Grill

It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...

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Hot Stuff

Celebrate National Bratwurst Day!

Celebrate National Bratwurst Day!

Bratwurst have become a staple of American cuisine, with grilled brats topping the list of favorite summer foods for many. So much have brats made their impression in this country, we now have a National Bratwurst Day dedicated to this tube-shaped food. August 16th is the official day - our friends at Johnsonville have even created a storybook character dedicated to this celebration and titled the day Bratsgiving. How will YOU be celebrating? Here are some facts about the...

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A New Kind of Barbecue Food Truck

A New Kind of Barbecue Food Truck

Many of you dream of turning your passion for barbecue into a business. Mark Van Blaricum from Kansas City did it. His Pita for Good food truck has become a mecca for KC grilled food lovers, and I’m personally gratified to have played my small part. Do you have a foodie success story? Share it on the Barbecue Board. –Steven It happened fast. I got Steven’s Planet Barbecue as a gift; found a lamb purveyor at my local farmer’s market; and tried the Moroccan...

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Project Smoke Quiz: Barbecue Dishes from Around the World

Project Smoke Quiz: Barbecue Dishes from Around the World

What do you know about grilling/smoking specialties on Planet Barbecue? Test your knowledge of barbecue dishes from around the world with this short quiz. Learn more about world grilling in Planet Barbecue! Take another quiz on barbecue and grilling techniques.

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Your Next BBQ Secret Weapon: Coconut

Your Next BBQ Secret Weapon: Coconut

Coconut may not play a big role in your grilling, but in Asia it is a staple. Malaysians, Cambodians, and Indonesians all use coconut shell charcoal for grilling. Coconut milk goes into marinades and basting mixtures in these countries: try the Cambodian coconut grilled corn in Planet Barbecue. In Guam, freshly grated coconut is added to grilled chicken salad. So as you ascend the ladder of barbecue enlightenment, you need to know more about the amazing coconut....

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Celebrate Grilled Cheese: Halloumi

Celebrate Grilled Cheese: Halloumi

Here’s something to go with the presidential inauguration: According to Foodimentary, today has been declared National Cheese Lover’s Day. It’s an easy holiday to love, granting permission to American cheese beasts to indulge in one or more of their favorite cheeses. Perhaps your cravings are satisfied by the processed cellophane-wrapped singles of your youth. Or maybe you’ve graduated to runny and pungent washed rind cheeses such as Italy’s Taleggio or Red Hawk from...

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Tempted by Tacos

Tempted by Tacos

Even baby boomers have a difficult time remembering when tacos—like pizza—weren’t a ubiquitous part of the culinary landscape. (Glen Bell opened the first Taco Bell restaurant in 1962 and went public with his franchise in 1970.) Now, Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. The anglicized tacos of our youth started with a boxed kit containing fragile U-shaped taco shells, salsa, and a packet of seasoning...

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Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Have you ever gone out to eat only to be ambushed by a dish so memorable that it haunts your dreams, daring you to try to replicate it at home? My obsession (not counting a dalliance with Korean tacos) is Peruvian chicken, aka pollo a la brasa, or simply “charcoal chicken.” I adore its crisp, flavorful, smoke-kissed skin, its juicy flesh and the herbaceous, positively addictive green sauce that accompanies it. I first encountered this version of spit-roasted chicken in the Washington D.C. exurb of McLean,...

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Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Eat Steak Like a Brazilian: Picanha, Part 1

Eat Steak Like a Brazilian: Picanha, Part 1

While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha. Pronounced “pee-KHA-nyah” in Portuguese, this tender cut of beef is indisputably a carnivorous heaven on earth. Picanha (not “piranha,” Spellcheck, despite the Brazilian connection) is beef top sirloin with a thick cap of fat. It is sometimes called rump, rump cover, or coulotte. Not surprisingly,...

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