Steven Raichlen's Barbecue! Bible

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NEW! Steven Raichlen’s World-Influenced Barbecue Rubs

NEW! Steven Raichlen’s World-Influenced Barbecue Rubs

Just in time for grilling season, we proudly announce Steven’s new line of innovative spice rubs: Steven Raichlen’s Project Smoke World-Influenced Barbecue Rubs. We know that’s a mouthful, but just wait until you taste them. Inspired by regional grilling cultures here and abroad, these six unique blends debuted last month at the International Home and Housewares Show to rave reviews. Created by Steven in partnership with Camerons Products of Colorado Springs, Colorado, these vibrant...

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You Can Smoke What? 12 Unusual Foods You Can Smoke

You Can Smoke What? 12 Unusual Foods You Can Smoke

By now, you’ve mastered barbecued ribs and brisket. I hope you’ve smoked salmon and bacon, and maybe even applied your smoking skills to a ham or a turkey. Are you ready to expand your smoking horizons? Here are 12 foods you may never have dreamed you could smoke—but you’ll sure be glad you did. Most of the foods listed here are smoked using a cold-smoker, hot-smoker, or a handheld smoker like the Smoking Gun. In a cold smoker: Place the food in a shallow aluminum foil drip pan. (Spread or pour soft or liquid foods, like honey...

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See My New iBooks Room

See My New iBooks Room

First, a Reddit AMA, and now a place where you can find all the digital versions of my best books. I’m certainly embracing the 21st century! I’m pleased to announce that you can now visit the new Steven Raichlen room on iBooks. The room is full of all my eBook titles, including my new book, Man Made Meals, and this site’s namesake, The Barbecue! Bible. If the dad in your life is a grilling- and barbecue-obsessed technophile, then...

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Barbecue University™ Gold Plate Tailgating Live Video Event

Barbecue University™ Gold Plate Tailgating Live Video Event

The Barbecue University ™ Gold Plate Tailgating live interactive video event with Steven Raichlen, powered by Shindig, is TODAY at 4 p.m. EST / 1 p.m. PST. Steven will demonstrate four tailgating recipes over the course of about 30 minutes, which will be followed by a 30-minute live question-and-answer period where you and the other participants can speak to Steven directly. IMPORTANT: DO THIS RIGHT BEFORE THE VIDEO BEGINS! A few minutes before the video event...

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Labor Day BBQ — Hold the Hard Work!

Labor Day BBQ — Hold the Hard Work!

Labor Day honors American workers, but there’s no reason you should have to labor too hard preparing this, traditionally the last barbecue of summer. (Not that anyone in this barbecue community would mothball his grill.) Here are five strategies for staging a Labor Day barbecue—without the heavy lifting. Make your guests part of the grilling. One of my favorite appetizers for a Labor Day barbecue is pa amb tomaquet—also known as pan con tomate...

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Turn Up the Heat with Chile Peppers! 15 Hot Facts & Grilling Tips

Turn Up the Heat with Chile Peppers! 15 Hot Facts & Grilling Tips

The iconic movie character Forrest Gump (played by Tom Hanks) famously observed life “was like a box of chocolates. You never know what you’re gonna get.” The same is true for any capsicum that’s not the mild-mannered bell pepper. Even a single chile plant can produce fruit of varying potency, from mild to tongue blistering. So eating chiles is akin to Russian roulette. On YouTube we watched in horror as one culinary thrill-seeker, Jamie Kocher, ate a bhut jolokia, more commonly known as the...

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A Handful of Smoke & Pickles

A Handful of Smoke & Pickles

Everyone has a story and a recipe. We cherish them because they are our reinventions. Our recipes convey who we were, are, and want to be. And this is reflected in the food of the best cooks across America, in homes, restaurants, and backyards and at county fairs and tailgates. We are redefining the landscape of how we grow, harvest, name, and eat our very own sustenance. There is a rich diversity in our cuisine — this thing that, for lack of a better term, we call American Cuisine...

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Meatball Meets Grill

Meatball Meets Grill

Confession time. I've never been a big fan of meatballs. At least not of the traditional Italian-American style -- you know: Those leaden orbs of ground beef simmered in tomato sauce until they're as soggy and heavy as wet newsprint. But cook the same meatball on the grill and you sizzle out the fat, crisp the meat, and acquire all those crusty browned caramelized protein flavors known scientifically as the Maillard reaction. In my book Planet...

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The $100,000 Hamburger

The $100,000 Hamburger

They came from Macomb, Michigan, to Artesia, New Mexico; from Troy, Alabama to Brooklyn, New York. They shaped patties from hand-chopped salmon, home-made pork sausage, grass-fed ground beef, and Indian-spiced ground lamb. They grilled on Weber gas grills and charcoal kettle grills and served their burgers on sesame buns, biscuits, and pretzel rolls. And when the smoke cleared, one of the 10 contestants walked away with a check for $100,000. That...

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Barbecue Bible July 4th Sweepstakes!

Barbecue Bible July 4th Sweepstakes!

Thanks for all who have participated in the July 4th Sweepstakes! It has now ended, but we will be running additional sweepstakes on BarbecueBible.com in the future.

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