Three days of fire, fun, and camaraderie for people who love barbecue and want to learn more about it!
Few sights make us hungrier than a duck, chicken, rib roast, pork shoulder—fat glistening, exterior crusty—spinning on a turnspit next to the fire.
Once a year, we brainstorm gift ideas for barbecuers—products we’d actually want ourselves, that deserve places in our grilling and barbecuing lives.
We’ve put together a grilled menu (with recipes) that will help you crush the opposition: hammers, spatchcocked game birds, and pound cake kebabs.
The perfect brisket is the holy grail of barbecue, often pursued, but rarely attained.
Father’s Day, held the third Sunday of June, is one of the biggest grilling days of the season.
Planet Barbecue, with 638 pages, about 600 photographs, 60 country boxes and grill master profiles, and more 300 recipes featuring dishes from 60 countries.
America’s obsession with chicken wings, the story goes, began on October 30, 1964.
Below are my all-new recipes for reinterpretations of Super Bowl stalwarts like wings, brats, and “sliders.” They’ll score big at your party, too.
It’s time once again to compile Up in Smoke’s annual Barbecuer’s Gift Guide! Whew.
Brine the bird. Cure it. Inject it. Chop it. Smoke it. Grill it.
When it comes to fuels for grilling, nothing beats the flavor of wood. Cooking over a wood fire brings out the primal caveman in all of us.
Steven Raichlen's official newsletter, Up in Smoke, is available exclusively on barbecuebible.com. Culled from experiences on the barbecue trail and beyond, Steven brings you reviews you can use, recipes, answers to your questions, special BBQ store discounts, and more. The newsletter is FREE and comes out every month. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!