Steven Raichlen's Barbecue! Bible

Barbecue University™

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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Barbecue University™

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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