Steven Raichlen's Barbecue! Bible

Barbecue University™

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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Barbecue University™

The Raichlen Barbecue Playlist

The Raichlen Barbecue Playlist

Grilling on Martha's Vineyard with Tony Garnier I’ve never met Bob Dylan. But I’ve sure seen him in concert a lot and I’m always playing his music. So when I met his bass player, Tony Garnier, on Martha’s Vineyard, one year, and discovered that he’s nearly as grill obsessed as I am, I immediately invited him over for a barbecue. The guy can play, and man, does he make a mean gumbo. Over the years, I’ve met Frank Zappa (just off recording Absolutely Free) and Rod Stewart (way back when he was the singer for the Jeff Beck Group—remember them?). I never met Jim...

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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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