Steven Raichlen's Barbecue! Bible

Planet Barbecue

Planet Barbecue

An Oyster Roast on Samish Bay

An Oyster Roast on Samish Bay

The drive on Chuckanut Drive from Edison, Washington, to Bellingham takes you along some of the most stunning coastline on the West Coast. To your right, cool spruce forests. To your left Samish Bay, with jaw-dropping views of the San Juan Islands, the smokestacks of Anacortes, and the snowcapped Olympic Mountains behind them. It also takes you to Taylor Shellfish Farms—a fifth-generation oyster farm founded in 1890, where buttery kumamotos, briny shigokus,...

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Planet Barbecue

A Yankee Grills Bratwurst

A Yankee Grills Bratwurst

Sometimes, desperate times call for desperate measures. Some years ago, I found myself at a book signing with a much larger crowd than expected. We had bratwurst -- provided by one of my TV sponsors at the time, Wisconsin-based Johnsonville Sausage, LLC. We had a grill -- that mammoth kettle-on-steroids known as the Weber Ranch (the one so many of you have e-mailed us about). What we did not have was manpower -- trained volunteers able to cook the brats without turning...

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Planet Barbecue

A Live-Fire Romance with OX Restaurant in Portland

A Live-Fire Romance with OX Restaurant in Portland

As Greg Denton tells it, “we fell in love over the grill. The year was 1999; the place Terra restaurant in Napa Valley. The Vermont-born, Culinary Institute of America-trained chef took one look at one of his co-workers—a statuesque Ecuadorian-American named Gabrielle Quinonez—and vowed to make her his wife. (They're pictured, above.) A decade later, the couple honeymooned in Spain’s Basque country, making the obligatory visits to the touted temples of molecular cuisine. (“Left us...

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Planet Barbecue

Down the Hatch! Celebrate New Mexico’s Flame-Roasted Chiles

Down the Hatch! Celebrate New Mexico’s Flame-Roasted Chiles

On Saturday and Sunday, August 31 and September 1 -- Labor Day weekend -- 30,000 heat seekers will converge on tiny Hatch, New Mexico, for the 42nd annual Hatch Chile Festival. The town of Hatch, population 1680, is the self-proclaimed “Chile Capital of the World” -- and who are we to argue? A few years ago, I visited New Mexico during chile season, which lasts only a few weeks during August and September. As I noted in BBQ USA, “Every barbecue region in America...

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Planet Barbecue

Corn Meets Grill

Corn Meets Grill

Travel the world’s barbecue trail and you’ll find a number of constants. Every culture has its version of grilled ground meat, for example, from Middle Eastern kofta to Pakistani chapli kebab to the classic American hamburger. Meat on a stick is another constant, morphing from Peruvian anticuchos to French brochettes to Azeri lula, Indonesian sate, and Turkish shish kebab. Summertime, with its farmers markets and roadside produce stands,...

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Planet Barbecue

Clam Meets Grill

Clam Meets Grill

Grilled oysters are a dime the proverbial dozen this time of year. (Not that I’m complaining.) But it’s not every day that you experience fresh clams hot off the grill. Aaron Oster finds this as frustrating as I do. So on taking charge of the kitchen of what has become my new favorite neighborhood restaurant in Edgartown, Martha’s Vineyard, the chef of the Port Hunter promptly made hickory-grilled clams with preserved lemon and jalapeno one of his signature dishes....

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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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