Steven Raichlen's Barbecue! Bible

Barbecue University

Barbecue University

My Home-Built Smokehouse

My Home-Built Smokehouse

It gives me especially great pleasure to introduce this week's guest blogger. His name is Paul Kuconis and he's a recent graduate of Barbecue University™. And I like to think his time at the Broadmoor inspired him to delve deeper into the arts of smoking and grilling. So deep that he built his own smoker. I asked Paul to share his home-made smoker with our barbecue community. Just think what Barbecue University™ could do for your passion. –Steven...

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Barbecue University

Wounded Warriors at BBQ U

Wounded Warriors at BBQ U

Baghdad. Fallujah. Kandahar. Kabul. American soldiers saw action in all of them, taking fire and giving it back. So when the Colorado Springs chapter of Wounded Warriors contacted me about visiting with some of the vets while I was in town, the Broadmoor and I thought we could do better. We decided to host a special session of Barbecue University just for them. I’ve taught literally thousands of classes around Planet Barbecue, but I can tell you this:...

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Barbecue University

Steven Raichlen’s Barbecue Birthday Menu

Steven Raichlen’s Barbecue Birthday Menu

Call it a busman’s holiday. When my birthday rolls around in this blustery month of March (don’t try to guess when or how old), I’ll celebrate with, what else, a barbecue. And being the hands-on, DIY, control freak kind of guy I am, I’ll probably cook it myself. Oh, I’ll have help from son-in-law Gabriel, the master mixologist of the family. I’m thinking something smoky, like an Oaxacan Manhattan—made with mezcal. (Gabriel also grills...

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Barbecue University

Grilled Dips for the Super Bowl

Grilled Dips for the Super Bowl

Hunger Game? That would be Super Bowl Sunday. Apparently, it involves football and no shortage of statistics (like carries and passing yards). But the stat that matters most to me is 62 percent. That’s the number of American grill owners who will fire them up on Super Bowl Sunday, making this the busiest grilling day of the winter. (Yes, there’s actually an organization that keeps track of our grill usage. Not the NSA, but the HPBA—Hearth, Patio, and Barbecue...

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Barbecue University

The Ultimate Indoor Grill—Your Fireplace

The Ultimate Indoor Grill—Your Fireplace

This winter is one for the record books, with weather so cold in the Northeast, it even stopped Niagara Falls in its tracks. An unexpected reminder of how dependent we are on the grid for warmth, water, and, of course, the ability to produce hot food. While I’d normally advocate shoveling a path to the grill to cook when the power’s out—easy for a Miami-based guy to say, right?—no one should be outdoors in dangerously cold conditions. But you don’t have to forsake the satisfying flavors of smoke and...

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Barbecue University

Better Late Than Never—Predictions for Barbecue in 2014

Better Late Than Never—Predictions for Barbecue in 2014

2013 was a sensational year for barbecue. Wildly innovative dishes. Sizzling new grills. Fantastic new restaurants—often in locations where you’d least expect them. No one can foresee the future, of course (especially not through clouds of hickory smoke), but this Barbecue! Bible pundit will hazard some predictions. The coming year will bring us even better ’que—at home, at restaurants, and on the barbecue trail. Herewith, my barbecue predictions for 2014. Tempted by tentacles: In the last month, I’ve eaten...

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Barbecue University

So Good It Hurts

So Good It Hurts

Did you know every day, every week, and every month of the year honors a particular food or drink? Thanks to a blend of presidential proclamations and industry and trade association lobbying, the calendar for 2014 is entirely committed. (It’s reassuring to know that Congress does something…) You say you missed “National Bloody Mary Day” on January 1? No problem. You can catch one of several days this month honoring alcoholic beverages, including Hot Buttered...

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Barbecue University

Barbecue Flavor You Can Drink

Barbecue Flavor You Can Drink

How well equipped is your home bar? Jigger? Check. Shaker? Check. Hawthorne strainer? Check. Smoking gun? Huh? Yes, a handheld smoker is the latest weapon in a barman’s (not to mention barbecue fanatic’s) arsenal, and smoked cocktails are turning up at cutting edge bars from Brooklyn to San Francisco. According to master mixologist, Dale DeGroff (if you don’t own his book The Essential Cocktail, run—don’t walk—to your local bookstore), smoke adds a...

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Barbecue University

Cocktails for Smoke Lovers

Cocktails for Smoke Lovers

By now, you know Raichlen’s rule: If a food tastes great baked, fried, or sautéed, it tastes even better grilled. Here’s the corollary: If a cocktail hits the spot shaken or stirred, it surely sips better smoked. Which brings us one of the hottest trends in American mixology these days: smoked cocktails. Smoke has been called the “umami of barbecue,” and it adds a character and complexity that can turn a cocktail you’ve drunk a thousand times into a drink...

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Barbecue University

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Hors d’Oeuvres Meet Grill—Finger Food for the Holidays

Russians call them zakuski. The French term is hors d’oeuvres. Italians ask for antipasti. In Turkey and other eastern Mediterranean countries, they’re known as meze. In America, we use the macabre expression finger food, and no self respecting holiday party would be complete without them. But if your notion of cocktail party fare runs to cheese balls and stuffed celery, you’re in need of a Barbecue! Bible makeover. Sure,...

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