Steven Raichlen's Barbecue! Bible

Chefs, Pitmasters, and Personalities

Feeding the Fire: Barbecue Lessons from Joe Carroll

Feeding the Fire: Barbecue Lessons from Joe Carroll

Check out these espresso-crusted St. Louis cut spares. Then imagine yourself at Fette Sau BBQ, home to some of the spiciest, smokiest, soulful-est ’que in America’s newest barbecue capital: Brooklyn. Now Joe Carroll, the mastermind behind Fette Sau, has written a barbecue book that’s not just full of irresistible recipes, but is structured around 20 essential lessons for anyone who wants to cook with fire at home. Carroll delves into hot subjects...

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PitmasterIQ BBQ’s 2014 World Food Championship Experience

PitmasterIQ BBQ’s 2014 World Food Championship Experience

It’s one thing to perfect your smoking and grilling skills at home. There comes a time when you want to see how you rank in the world of live fire cooking. Enter competition barbecue—where camaraderie meets cutthroat. We asked John Kennington of PitmasterIQ BBQ to describe his efforts to bring home the bacon (literally) at the World Food Championships in Las Vegas, Nevada. At stake? Bragging rights, not to mention a grand prize of $100,000! Do YOU...

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Behind the Scenes on the Set of Project Smoke

Behind the Scenes on the Set of Project Smoke

“Quiet on the set, please. Cameras rolling. ACTION!” With these words, our Director of Photography, Richard Dallett, launched the taping of Steven Raichlen’s next Public Television show, Project Smoke. Three months ago, Project Smoke was barely an idea. (That idea was to do for smoking and smokers what Primal Grill did for grilling.) By nightfall, February 20, a crew of 20 checked into our home for the next two weeks—the scenic JW Marriott Starr Pass Resort and Spa on the...

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Lights, Camera, Action: Project Smoke Is Coming to Public Television

Lights, Camera, Action: Project Smoke Is Coming to Public Television

It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling. We start taping in Tucson, Arizona, next week. The show launches nationwide just in time for July 4th. What makes Project Smoke different? First, our content: this will be the first how-to show on to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting...

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Food Dude: Michael Pollan

Food Dude: Michael Pollan

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you Michael Pollan, a food activist, journalist, and bestselling author whose books, like The Omnivore’s Dilemma, Food Rules: An Eater’s Manual, and In Defense of Food, have revolutionized the way Americans think about food. What you may not realize...

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Food Dude: Stanley Tucci

Food Dude: Stanley Tucci

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you Stanley Tucci, who is not only an award-winning actor, screenwriter, and director, but also author of The Tucci Cookbook and host of the PBS wine tasting show Vine Talk. “I’m completely food-obsessed,” says Tucci, who attributes his passion for cooking and eating...

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Food Dude: Andrew Zimmern

Food Dude: Andrew Zimmern

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you food traveler/journalist and strange food wildman Andrew Zimmern, whom you probably know best as the host of Bizarre Foods on the Travel Channel. He has great advice on grilling and cooking, so listen up: He’s the guy who eats weird stuff—very weird stuff, like rotten shark in Reykjavik...

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Food Dude: Thomas Keller

Food Dude: Thomas Keller

Welcome to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Up first: überchef Thomas Keller. He is the author of five cookbooks, most recently the #1 New York Times bestseller Bouchon Bakery. The full text can be found in Man Made Meals on page 92. Thomas Keller presides over an empire that includes restaurants, bistros, bakeries, and food products. He remains as notorious for his dry...

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Inspiring the Next Generation of Pit Masters

Inspiring the Next Generation of Pit Masters

The following is an interview with Allen Frecker, a social studies teacher at Cincinnati’s Hughes STEM High School. (The acronym stands for Science, Technology, Engineering, and Mathematics.) Twice a year, the school suspends regular classes and gives students the opportunity to spend a week immersed in special interest programs organized by the faculty to teach students real-life lessons and even inspire career choices. Three years ago, Allen recruited our help in motivating his students with educational materials—videos of...

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CBS Came for a Visit

Jamie Wax and crew from CBS paid a visit to my home in Miami to find out about the skills and tools that every guy needs to hold his own in the kitchen. We talked about my new book, Man Made Meals: The Essential Cookbook for Guys, and I told him the single most important thing for being a successful home cook. Can you guess what it is? Find out in the video above.

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