Steven Raichlen's Barbecue! Bible

Barbecue University

Barbecue University

Prime Rib Meets Grill—The Conclusion

Prime Rib Meets Grill—The Conclusion

So now you know how to shop for a prime rib and how to French it, tie it, and season it. There are at least three ways to cook this hunka-hunka roast on the grill or in the smoker—all of them excellent. Spit-roasting: Spit-roasting is my hands-down favorite method for cooking prime rib. Thanks to the slow gentle rotation, the meat cooks evenly and bastes in its own melting fat. Extra points if you spit-roast on a charcoal grill because you can toss wood chips on the coals, giving the you...

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Barbecue University

New Year’s Resolutions for Die-Hard Grill Fanatics

New Year’s Resolutions for Die-Hard Grill Fanatics

Mid-December already? In addition to holiday madness, that means one thing: a new batch of New Year’s resolutions. Everyone makes them. Everyone breaks them. Well, here at Barbecue Bible, we want to help you up your grill skills in 2014. So here are five resolutions I can almost guarantee you’ll keep in 2014, plus 2 of the personal barbecue resolutions I plan to make for the coming year. Resolve, finances permitting, to become a two-grill (or smoker) family. This one’s...

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Barbecue University

Homemade for the Holidays—Barbecue Rubs

Homemade for the Holidays—Barbecue Rubs

Sure, you could buy that grilling fanatic on your holiday gift list a new smoker or cutting-edge grill accessory. (For some suggestions, check out our barbecuers’ gift guide.) But sometimes, the most meaningful gifts are the ones you make yourself. Homemade gifts help you stretch your holiday shopping dollars, and in inclement weather, they’re a great way to channel your inner pit master without having to don your parka or fight for a parking spot. Which...

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Barbecue University

The Ultimate Holiday Centerpiece—Prime Rib

The Ultimate Holiday Centerpiece—Prime Rib

This is it. The big kahuna. The ultimate centerpiece for a holiday dinner. The most majestic (and possibly expensive) piece of meat you will ever cook. The English know it as roast beef. Your butcher sells it as prime rib. I call it one of the best ways I know to create high drama (and possibly a little envy) when you bring this dark, crusty, sizzling, garlic- and rosemary-scented hunk o’ heaven to the table. Despite its power to shock and awe, prime rib is surprisingly easy to cook: It takes only...

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Barbecue University

Turkey’s Second Coming

Turkey’s Second Coming

Forget about Thanksgiving dinner. I can’t wait until the day after Thanksgiving for leftovers. When else during the year can you look forward to turkey soup, turkey liver pate, smoked turkey sandwiches, and turkey hash in a single day? All this month, I’ve been telling you some of my favorite ways to cook turkey on the grill. You’ve mastered my spit-roasted adobo-marinated Cuban turkey with mojo. You’ve brined the bird in bourbon and smoked it over maple...

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Barbecue University

Boston Butt Basics, Part 2

Boston Butt Basics, Part 2

In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork shoulder and you read how to season it with a mustard rub, smoke it, and serve it, South Carolina-style with Mustard Sauce. So it’s time to, er, bone up on pork shoulder grilling and smoking techniques and some basic prep before you fire up the grill. Prepping a pork shoulder: Keep...

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Barbecue University

Boston Butt Basics

Boston Butt Basics

Sorry, Stephen Hawking, but “the discovery of a new dish does more for human happiness than the discovery of a new star.” So wrote a French food philosopher named Brillat-Savarin in 1825 (yeah, the same Brillat who gave his name to the obscenely rich French cheese and a rum-soaked cake for dessert). I don’t know what dish the Frenchman had in mind, but for me it would have been pork butt. Sure, pork chops, ribs, tenderloin—even trotters and snouts—have added much to human happiness. But when it comes to sheer barbecue bliss, I snap my fat-slicked fingers for pork butt. Without...

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Barbecue University

The Secrets to the Best Thanksgiving Turkey Ever

The Secrets to the Best Thanksgiving Turkey Ever

Desperate times call for desperate measures. Especially when it comes to turkey. In our collective quest to find an antidote to the dry birds of Thanksgivings past, most of us have tried—at least once—a number of unconventional cooking techniques. Draping butter-soaked cheesecloth over the breast, for example. Or awkwardly flipping the bird from back to front and front to back as if it were a restless sleeper in the oven. Roasting the turkey in a buttered paper grocery bag....

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Barbecue University

Beer Can Turkey for Thanksgiving

Beer Can Turkey for Thanksgiving

You wouldn’t, would you—not with America’s most revered culinary emblem—Thanksgiving turkey? In this age of culinary iconoclasm, shouldn’t a few classics remain sacred? So don’t let a man with a can even get near a fowl so profoundly American, Benjamin Franklin wanted to make it our national bird. Well, recent times have broadened our definition of icons—and turkey. The latter has been ground into burgers, stuffed into hot dog and sausage...

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Barbecue University

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

For me, the big question for Thanksgiving is what’s the best way to cook turkey. Over the years, I’ve tried dozens of methods, from roasting, baking, braising to deep-frying. As you might imagine, my current favorite method involves building a fire—specifically, firing up a smoker or a grill. Over the next month, I’ll be sharing with you my favorite live-fire cooked turkeys. To get you started—here’s a adobo-marinated, mojo-sauced,...

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