Steven Raichlen's Barbecue! Bible

Planet Barbecue

Planet Barbecue

Raichlen Eats Portland

Raichlen Eats Portland

When I attended Reed College (back in the last century), Portland, Oregon wasn’t what you’d call a food town. Our favorite dining spots ran to the likes of the “Heavy Number Taco Company” (housed in a former gas station) and our “serious” restaurants could be counted on the fingers of one hand. How times have changed. Today, this rainy metropolis on the Willamette River has become, perhaps, the most interesting food destination in North...

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Planet Barbecue

8 Must-Try Regional Barbecue Sauces

8 Must-Try Regional Barbecue Sauces

A few years ago, I was discussing barbecue with uber chef Thomas Keller of French Laundry and Per Se fame. “Where I come from,” he said, “the sauce is the barbecue.” Sorry, Chef, but in this barbecue community a lot of folks would beg to differ. For most smoke fanatics, barbecue is the long, slow, smoky cooking of meat in a pit and the sauce is a supporting player. But supporting actors play a major roll, too. (Just watch the Oscars.) As you travel America’s barbecue trail, you’ll find some pretty formidable sauces. This lip-licking...

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Planet Barbecue

The Best Brisket in Texas? Franklin BBQ

The Best Brisket in Texas? Franklin BBQ

If you want to experience the best brisket in Austin and possibly all of Texas, eat at Franklin BBQ. It won’t be easy. You’ll line up at 8:30 in the morning outside a turquoise cinderblock building on a nondescript street corner. If you come in summertime, you may endure triple digit heat. Regardless of the time of the year, you’ll stand in line with 400 other barbecue addicts (doesn’t anyone in Austin work?) for 2 1/2 hours until the restaurant opens at 11 a.m. And...

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Planet Barbecue

Lord of the Chicken Wings! Fire-Eating Recipes

Lord of the Chicken Wings! Fire-Eating Recipes

Across Planet Barbecue you’ll find “fire eaters” -- people for whom no chicken wing or any dish for that matter can be too fiery. (You may even be one of them!) They’re easy to spot—even at breakfast: They douse their eggs with Sriracha or other hot sauce, then slice fresh jalapenos on top for good measure. Talk at their table often turns to Scovilles—the unit of measure for a chile pepper’s relative heat. Of course, one-ups-manship enters the conversation -- i.e., have you tried India’s bhut jolokia...

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Planet Barbecue

Man Bites Dog! Plus, 10 Top American Hot Dogs

Man Bites Dog! Plus, 10 Top American Hot Dogs

Americans love their dogs -- their hot dogs, that is -- consuming 7 billion of them each summer, according to the National Hot Dog and Sausage Council. Some people will eat more than their share: Last year, the winner in the men's division of Nathan’s Famous Hot Dog-Eating Contest on Coney Island dispatched 68 at a single sitting. Frankfurters became part of the American diet in the late 19th century, introduced by German immigrants. They were traditionally precooked sausages made from finely ground or emulsified pork and/or veal, or beef;...

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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Planet Barbecue

‘Que in Wine Country: Busters Southern BBQ

‘Que in Wine Country: Busters Southern BBQ

The ride up Highway 29 from the city of Napa to Calistoga takes you past some of the greatest wineries in North America -- Silverado, Stag’s Leap, Grgich Hills (to name a few). But don’t limit your explorations to wine tasting. When you reach Calistoga, you’ll see a plume of smoke on the left and a parking lot where Harleys and pickup trucks idle next to Jags and Mercedes. Your nostrils will twitch at the scent of red meat roasting over an oak fire,...

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Planet Barbecue

La Barbecue Cuisine Texicana in Austin

La Barbecue Cuisine Texicana in Austin

Move over Texas Hill Country. Austin has become the new epicenter of the Lone Star State's brisket wars, with a thrilling new wave of barbecue restaurants. (New ones seem to open each month.) The latest to enter the fray: La Barbecue Cuisine Texicana. Well, "restaurant" may be overstating it. Pit master John Lewis (in red shirt) set up his custom designed smoker (originally a 1000 gallon propane tank) in a trailer on a lot in Austin's Southside....

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