Steven Raichlen's Barbecue! Bible

Eat Your Words

Eat Your Words

Miami Spice E-Book Giveaway

Miami Spice E-Book Giveaway

I’ve got big news. In a time when hardly anything is free anymore, I’m giving something away. For this week only (through Monday), you can download my Miami Spice e-book by signing up for the Up in Smoke newsletter. In the newsletter, you’ll get biweekly news, culture, techniques, and tips that will help you become your best grilling self. The Miami Spice e-book offers over 200 recipes with the irresistible convergence of...

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Eat Your Words

A Thousand Hills to Heaven

A Thousand Hills to Heaven

Josh Ruxin (right) with Heaven cook Patrick Mazimpaka The plot line is simple. High school boy has crush on girl and follows her to an African famine relief meeting. The boy embarks on a mission to Ethiopia, where he decides to devote his life to ending poverty. Boy gets a BA from Yale, Masters degree from Columbia, PhD as a Marshall Scholar in London, winning a Fulbright for a year in Bolivia for good measure. The newly minted PhD rubs elbows with presidents and...

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Eat Your Words

High on the Hog — Make that Sheep!

High on the Hog — Make that Sheep!

“Memphis, Tennessee” evokes visions of dry rub baby backs. North Carolina makes mouths water for its pulled pork (whole hog in the eastern part of the state; pork shoulder in the west). Texas is ground zero for barbecued brisket, while the Pacific Northwest gave us the salmon roast. But Kentucky? If you’re like most Americans, you suspect they serve barbecue in Kentucky, but you’d probably be hard pressed to name a single Kentuckian barbecue specialty. This...

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Eat Your Words

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

Every once in a while, you encounter a book that gives you a radical new perspective on a familiar subject. Case in point: Michael Pollan’s brilliant new Cooked: A Story of Transformation (Penguin Press)—especially the first 121 pages, which are devoted to a topic near and dear to this community’s hearts: barbecue. Spoiler alert: This is not a cookbook (although it does conclude with four iconic recipes). It’s a profound meditation on what cooking means—technologically,...

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Eat Your Words

Salt Block Grilling!

Salt Block Grilling!

Mark Bitterman has one of the coolest jobs on the planet, and if his name sounds familiar, perhaps you’ve been to his The Meadow store in Portland, Oregon, or Manhattan. The author-retailer -- who wrote Salt Block Cooking (Andrews McMeel Publishing) -- collects salt the way Imelda Marco accumulated shoes. (He also deals in exotic chocolates, rare bitters, and more than 50 types of vermouth.) If Americans now routinely grill with flat crunchy crystals of...

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