Steven Raichlen's Barbecue! Bible


Saarländischer Schwenkbraten

In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]

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Braised Chorizo with Carrots, Fennel, and Creamy Polenta

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. Fresh chorizo sausage is a staple on the grill in Argentina and […]

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How to Build a Bacon Weave

Follow the step-by-step instructions below: Moisten your work surface with a damp paper towel and cover with parchment paper, plastic wrap, or heavy-duty aluminum foil. Arrange several slices of bacon […]

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Beef and Pork Chili

This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up […]

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8 Steps to Making Your Own Bacon at Home

Choose the right pork belly. If you go to the time and trouble of curing and smoking your own bacon, start by procuring a pork belly worthy of your efforts. […]

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