Steven Raichlen's Barbecue! Bible

Chefs, Pitmasters, and Personalities

Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Behind the Scenes at Barbecue University

Behind the Scenes at Barbecue University

It’s 6 a.m. and the sun is rising on the Cheyenne Mountain Lodge. In two hours, its huge patio will be overrun with people eager to survey the impressive collection of grills and smokers amassed for Day 1 of Barbecue University with Steven Raichlen at the Broadmoor in Colorado Springs, Colorado. There is much to be done before the students arrive. Chef Roland LaCroix, already running on caffeine and adrenalin, makes the long trek from the kitchen to the burn...

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Project Smoke Season 2 Launches Memorial Day Weekend, Coming to a PBS Station Near You

Project Smoke Season 2 Launches Memorial Day Weekend, Coming to a PBS Station Near You

Photos by Richard Dallett. It’s official! After months of planning, shooting, and editing, season 2 of Steven Raichlen’s popular Project Smoke launches on Public Television this Memorial Day weekend. This year’s show is even smokier and more insanely mouth-watering than ever. In Project Smoke 2 Steven focuses on foods—and drinks—you never dreamed you could smoke. From sangria made with fire-charred fruit to a luscious smoked chocolate bread pudding. From hay-smoked mozzarella...

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Barbecue for Good: Operation BBQ Relief

Barbecue for Good: Operation BBQ Relief

Three years ago this month, I interviewed Jeff Stith, a co-founder with two other competition barbecuers of Operation BBQ Relief. Since 2011, this nonprofit organization has evolved into an emergency response team and has served over 700,000 plates of barbecue to people displaced by tornadoes, wild fires, and even a devastating fertilizer plant explosion. The good this coalition of volunteers—some 3,000 of them—has done is immeasurable. I believe...

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The Smoked Salmon Whisperer

The Smoked Salmon Whisperer

Smoke masters go to extraordinary lengths to perfect their craft, chopping and seasoning their own wood, butchering their own meats, spending sleepless nights tending pits or smokehouses. But as far as I know, only one serenades his smoked salmon with piano music. His name is Ole Hansen of Hansen & Lydersen in London. At six foot three, with long blond hair and piercing blue eyes, he looks more like one of his Viking ancestors than the bespoke salmon master to star chefs and...

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My Year in Barbecue

My Year in Barbecue

2016 already? It seems like the past year went up in smoke. Which it did for me quite literally. Books. TV shows. Barbecue University. And lots of travel. All perfumed by the intoxicating scent of wood smoke. January: In November 2014, the phrase “smoking is the new grilling” popped into my head. And with that, the concept for my new public television series, Steven Raichlen’s Project Smoke, came into being. For a nation obsessed with grilling—as we’ve been for the last decade—smoking is the next frontier. Project Smoke’s mission would be to bring smoking from America’s barbecue belt to everyman’s backyard. January was a whirlwind of preparing...

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Francis Mallmann Grills a Cowboy Rib Eye

Francis Mallmann Grills a Cowboy Rib Eye

Photographs by Santiago Soto Monllor, from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Here’s another of our ongoing guest recipe series featuring some of the world’s top grill and smoker masters—this one by Francis Mallmann. Argentina’s most celebrated chef can sauce and sauté with the best of them (after all, he trained with Alain Senderens and Raymond Oliver in Paris). But Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American...

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How to Cook with Wood

How to Cook with Wood

The wood burning oven at Hartwood. Photo by Gentl & Hyers. For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book called Hartwood, published by our sister publisher Artisan....

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10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

“The Tokyo chicken number (juicy, salty and spicy from shishito peppers) is the most appealing chicken sausage I can remember,” wrote restaurant critic Pete Wells in a recent New York Times story. He went on to describe the double smoked brisket sausage as a “phenomenal piece of barbecue, packing more smoke into a sausage than I’d thought possible.” You got that right, Mr. Wells. Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn,...

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The Sauce Doctor—May He Rest in Peace

The Sauce Doctor—May He Rest in Peace

Rich Davis died earlier this week. Not familiar with the name? You should be. Dr. Davis (he preferred to be called Rich) was one of the guiding lights of 20th century American barbecue, and his sauce—KC Masterpiece—came to define the quintessential American barbecue sauce. He was a gentle soul, a generous humanitarian and a great friend to Steven Raichlen. I first met Rich when I was writing BBQ USA. I interviewed him about the origin of KC Masterpiece...

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