Steven Raichlen's Barbecue! Bible

Planet Barbecue

Planet Barbecue

Sandwiches Hit the Grill

Sandwiches Hit the Grill

It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...

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Planet Barbecue

Sizzling and Sexy: Grilling with a Plancha

Sizzling and Sexy: Grilling with a Plancha

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...

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Planet Barbecue

The Matter of Meat: Responsibly Raised Steak and Brisket

The Matter of Meat: Responsibly Raised Steak and Brisket

This post is brought to you by Nebraska Star Beef, which provided advertising support. As Steven has said time and time again, where your food comes from and how it was raised matters as much as how you grill it. Nebraska Star Beef shares this belief, and has tailored their business to follow this tenet. With a focus on traditional methods of raising, aging, and butchering cattle, the result is a high quality meat with a trustworthy...

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Planet Barbecue

Like It Hot—Grill It Hot

Like It Hot—Grill It Hot

As the summer kicks into high gear and temperatures soar, the best way to beat the heat is . . . to join it. Fiery foods make you sweat, and perspiration is the body’s natural cooling mechanism. Fiery foods are enjoyed in hundreds of the world’s top food cultures. Indeed, people in some of the warmest climates across Planet Barbecue eat some of the spiciest food. Here, to challenge your inner fire-eater, are some of the most fiery dishes on the world’s barbecue trail. Just be sure to keep a glass of cold beer (or better...

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Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Planet Barbecue

BBQ Festivals You Won’t Want To Miss

BBQ Festivals You Won’t Want To Miss

To celebrate National Barbecue Month, we recently invited you via social media to share with us your favorite organized barbecue festivals, contests, and cookouts. Thanks to you, we learned about events from the Carolinas to California, from Texas to Tennessee. All summer long, amateur and professional pit masters will be cooking up a storm, barbecuing ribs, brats, brisket, chicken, and more. Hopefully, a cloud of blue smoke will be settling over your town in the weeks to come. Check out the list we compiled from your suggestions. And if we missed anything important, let us know! Taste of the Carolinas Timing: April...

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Planet Barbecue

Taco Tuesday Hits the Grill

Taco Tuesday Hits the Grill

Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. And now, tacos have their own day! Taco Tuesdays have become a ritual in kitchens across the country. We challenge you to mix it up this week, and grill your taco ingredients! We've compiled a list of recipes below to get your started. 1. Shepherd’s Tacos (Tacos al Pastor) Like many totemic dishes on Planet Barbecue, the tacos al pastor...

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Planet Barbecue

Jamaica: Where Smoke and Fire Meet the Caribbean

Jamaica: Where Smoke and Fire Meet the Caribbean

As spring slowly approaches, imagine yourself in sunny Jamaica, where spicy jerk is the star of the barbecue scene. We're continuing with our series of grilling destinations around the world (see what Argentina and Singapore have to offer) as featured in my book, Planet Barbecue! When it comes to barbecue, Jamaica has only one trick up its sleeve. But, oh, what a trick. I’m talking, of course, about Jamaica’s national dish—and cultural icon—jerk. Once you’ve tasted this fiery smoke-roasted...

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Planet Barbecue

Singapore: Crossroads of Asian Grilling

Singapore: Crossroads of Asian Grilling

Next week and beyond, Chinese and many other Asian cultures will celebrate Lunar New Year (more commonly known as Chinese New Year), and Singapore—one of the biggest multicultural foodie destinations in the world despite it being such a tiny island—will join in on the festivities. Here’s an excerpt from my cookbook Planet Barbecue! that’ll make you want to try grilled food from all over Asia. What would you call a place where you could breakfast on grilled bread with...

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Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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