Steven Raichlen's Barbecue! Bible

Barbecue University

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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Barbecue University

The Pull of Pork & Its Sauces: 12 Must-Read Tips

The Pull of Pork & Its Sauces: 12 Must-Read Tips

It’s an icon of American barbecue—spice-blasted, hickory-smoked pork shoulder, torn or chopped into meaty shreds, electrified with peppery vinegar sauce (or elevated with a unique white barbecue sauce, as with Big Bob Gibson’s pulled pork sandwich, pictured above), topped with crunchy coleslaw, and piled on a butter-grilled bun. Of the “big three” of American barbecue (the other two being brisket and ribs), pork shoulder is the easiest to get right. You can indirect grill it. You can smoke it. You can even cook it on a rotisserie. It requires no split-second timing. It’s nearly impossible...

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Barbecue University

22 Rib Tips! Up Your Game with Slabs & Bones

22 Rib Tips! Up Your Game with Slabs & Bones

The rib is the most perfect morsel of meat known to man, and these 22 tips will deliver perfect ribs again and again! Choose the right rib. Baby backs make great starter ribs -- they’re tender, well-marbled, and quick and easy to cook. When buying ribs, look for plump meaty racks. Avoid “shiners” -- ribs with so much meat removed you see the shiny bones. Pedigree counts: Sure, you can make tasty racks with supermarket ribs, but for really extraordinary bones, use a heritage breed,...

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Barbecue University

12 Surefire Ways to Build the Best Burger!

12 Surefire Ways to Build the Best Burger!

Photo reprinted from The Barbecue! Bible. Photo copyright © Ben Fink.   Let’s face it: There are a lot of bad -- even scary -- burgers out there. Overcooked. Undercooked. Sahara dry. Still bleeding. Burgers that offend your palate and burgers that quite literally can make you sick. Do your burgers proud with our Great American Hamburger recipe and these 12 burger-making tips! Find your grind: Buy your meat at a top-notch butcher shop where it is ground in-house daily. I use equal parts of ground chuck and sirloin with...

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Barbecue University

BBQU 2013

GIVE THE GIFT OF BBQ UNIVERSITY! It's the ultimate gift for passionate outdoor cooks. But space is filling up fast for the country's best hands-on grilling experience, Barbecue University at the Broadmoor in Colorado Springs, Colorado. Now in its 13th year, BBQ U was founded by Steven Raichlen, who teaches each 3-day session with the same enthusiasm he brings to his television shows and books. Pictured above is Chicken Sate, which was part of...

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Barbecue University

BBQU 2013

JOIN US FOR BBQU, 2013! We're proud to announce dates for Steven Raichlen's Barbecue University 2013, the extravaganza of live fire cooking, food, and camaraderie the Food Network named "the Nation's Top Grilling Experience". Two back-to-back sessions are scheduled at the luxurious Broadmoor in Colorado Springs, Colorado, the first from June 5-13 and the second from June 9-12. Pictured with the 7-bone prime rib above is serial attendee John Hartsell...

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Barbecue University

GRILLS OF BBQ U

PART 1 - OUR PIN-UP BLOG: THE GRILLS OF BBQ U" Let Letterman collect cars. Here at BBQ U, we collect grills. More than three dozen, to be precise, from relatively inexpensive hibachis to an $18k stainless steel "super grill". Pictured are a few of our favorites, and what we used them for at our most recent session at the Broadmoor in Colorado Springs, Colorado. Above is the Fire Magic E1060 featuring a remote control lid, a space-age viewing window,...

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