Steven Raichlen's Barbecue! Bible

Barbecue University™

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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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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