Steven Raichlen's Barbecue! Bible

Barbecue University

Barbecue University

Pizza Hits the Grill

Pizza Hits the Grill

If barbecue traded on the stock market, I’d buy futures in grilled pizza. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Grill manufacturers sell a broad array of pizza accessories, from pizza stones to peels to cutters. The Companion Group—manufacturers of my Best of Barbecue and Planet Barbecue lines—recently created a new division called Pizzacraft, devote to the art of pizza on the grill. Wood-burning ovens are no longer the province solely...

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Barbecue University

10 Questions with Derrick Riches, the Barbecue Expert of About.com

10 Questions with Derrick Riches, the Barbecue Expert of About.com

Each month, millions of visitors (literally) come to About.com with questions about barbecuing and grilling. And each month, a lanky blond man with a penchant for wearing black answers those questions: Derrick Riches from Salt Lake City. Riches grew up hunting, fishing, and camp cooking in mountains of the western U.S., and caught barbecue fever during a summer in central Texas. He has grilled over everything from a hole in the ground to a $20,000 stainless steel gas super grill, and has been quoted by media outlets from the Wall Street Journal to the BBC. Of his current position with About.com (held since 1997),...

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Barbecue University

Ode to Apples

Ode to Apples

October is National Apple Month—not the mention, prime picking and eating time for some of America’s best apples. What better occasion to celebrate the contributions this storied fruit has made to American barbecue? Apples possess a natural affinity for pork, which probably gained the fruit admission to the barbecue world in the first place. But don’t stop there. Apple juice, apple sauce, and cider vinegar are essential ingredients in regional American barbecue...

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Barbecue University

Barbecue for Breakfast

Barbecue for Breakfast

It's 6 a.m., Chappaquiddick Island, Martha's Vineyard. My favorite time of day. The sun has just risen, spilling golden flames over the horizon. The wind rustles the treetops, and in the distance I can hear the surf hit the shore at Norton's Point. My family is asleep. The phones are mercifully silent. It feels like I’m the only person awake on the island. So I do what any barbecue-obsessed male would do at six in the morning. I fire up my grill....

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Barbecue University

7 Great Ways to Barbecue & Grill with Beer

7 Great Ways to Barbecue & Grill with Beer

A barbecue without beer is like, well, a pit without smoke or a grill without fire. And the beer’s not just for drinking – it’s a lifeblood of live-fire cooking. So, pop open a cold one, fire up your grill, and try one of these flame-tested techniques featuring brew. What are the possibilities? Let me count the ways: As a soaking medium for wood chips. Slows the combustion rate of the wood so it smolders and smokes, not burns. Gives you a hint of beer flavor in...

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Barbecue University

8 Tips for Gold Plate Tailgating

8 Tips for Gold Plate Tailgating

Wherever you host your tailgating party, the food must impress. Gone are the days when burgers and dogs made the cut. To bring your “A” game to this contest, practice what I like to call GPT, “Gold Plate Tailgating." No, this doesn’t necessarily mean bringing your best table linens or a margarita machine powered by a car battery to the stadium. You can if you want to, but here’s a glimpse of my playbook: Build your GPT menu around a large hunk...

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Barbecue University

Grilled Sausages — No More Flare Ups!

Grilled Sausages — No More Flare Ups!

Say it ain’t so: Pinkberry in the North End?! When I lived in Boston, this warren of winding streets was our Little Italy, and you’d no more go there for yupscale yogurt than you’d root for the Yankees at Fenway Park. If you happened to come here during a street festival, like the Feast of Saint Anthony, you’d know you weren’t in Kansas—or even Boston—anymore. Crowds thronged streets once trod by Paul Revere. The soundscape was a cacophony of religious processions and street singers. As for the taste of the North End, more than 100 vendors and pushcarts sold everything...

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Barbecue University

The 10 Best Steaks for Unleashing Your Inner Caveman

The 10 Best Steaks for Unleashing Your Inner Caveman

Steak. The word alone unleashes your inner caveman. We instinctively prize such “upper” cuts as New York strip and tenderloin. True, meat closer to the backbone tends to be flavorful and tender (think filet mignon), which is why they cost top dollar. But as any true steak lover knows, there’s great eating to be found on the steer’s, er, undercarriage. Flank steak. Hanger steak. Skirt steak. Once deemed cuts for the poor, these belly steaks aren’t exactly cheap these days, but they’re a lot less expensive than top cuts. They’re richly endowed with flavor and they have the added benefit of being quick and easy to cook. All steaks should be generously seasoned, grilled over...

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Barbecue University

The 10 Secrets to Grilling a Perfect Steak

The 10 Secrets to Grilling a Perfect Steak

Eating a perfectly cooked steak is a transcendent -- some would say lascivious -- experience for carnivores. There’s that first bite -- the outside crusty, salty, and darkly seared; the inside, beefy-tasting, juicy, sanguine, and impossibly tender. But let’s face it: Not even high-end steakhouses get it right all the time. No wonder backyard grillers face raw -- and pricy! -- steak with trepidation. You’d be surprised how many people know their...

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Barbecue University

The 10 Commandments of Perfect Grilling

The 10 Commandments of Perfect Grilling

BE ORGANIZED. Have everything you need at grillside—the food, marinade, basting sauce, seasonings, and equipment—before you start grilling. GAUGE YOUR FUEL. There’s nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals three inches larger on all sides than the surface area of the food you’re planning to cook. (A 22 1/2-inch grill needs one chimney starter’s worth of coals.) When...

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