Steven Raichlen's Barbecue! Bible

Posts Tagged ‘barbecue sauce’

Hot Stuff

The History of Worcestershire Sauce

The History of Worcestershire Sauce

What’s the ingredient most frequently used in barbecue sauces? Ketchup is a no brainer. But I’d put my money on a condiment that comes in a paper–wrapped bottle: Worcestershire sauce. (And according to Nielsen, it is one of the fastest growing sauces in sales dollars.) This thin, brown, sweet-sour condiment turns up in barbecue sauces of all stripes and types—from the tomato-based sauces of Kansas City to the butter sauces of New Orleans to the black dips of...

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Eat Your Words

Enhance Your Barbecue Library

Enhance Your Barbecue Library

The introductions to recipes featured on Project Smoke, Season 3 were filmed in my office in Miami. In the background is a portion of my embarrassingly large collection of cookbooks and culinary references, proving I am an incorrigible bibliophile. Each spring, there is more temptation to add to my library of grilling, smoking, and barbecue books. Here are my top picks from the new crop. They make for perfect reading as you sip a cold one and wait for that brisket or pork butt to cook to perfection. Pitmaster: Recipes,...

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Hot Stuff

What It’s Like On A Barbecue Book Tour

What It’s Like On A Barbecue Book Tour

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it's like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes. Q: How do you choose where you eat in a city you're visiting? Recommendations, random choice, or reviews on the Internet? SR: Often I call the local restaurant...

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Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Hot Stuff

JUST RELEASED! Sauces, Rubs, and Marinades

JUST RELEASED! Sauces, Rubs, and Marinades

You’re likely well-acquainted with Steven Raichlen’s larger than life approach to live-fire cooking. He never misses an opportunity to add flavor using world-influenced sauces, wet and dry rubs, spice pastes, brines, slathers, marinades, glazes, cures, and singular condiments. Never has interest been keener in the components that take grilled and barbecued foods from good to great. Want to know his secrets? We are thrilled to announce the release today of Steven’s latest book, Barbecue Sauces, Rubs, and Marinades—Bastes, Butters,...

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Barbecue University™

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Steven's book Best Ribs Ever. My brand-new Weber Performer—I didn’t own a smoker in those days—and I turned out slab after slab of ribs during the spring of 2005, which I would vacuum seal and pack with frozen gel packs and overnight to Steven’s home in Miami....

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Monroe County-Style Pork Steaks

Monroe County-Style Pork Steaks

All photos by Rob Baas. Project Smoke fire wrangler Rob Baas needs no introduction. Not to anyone who has watched him fire up our grills on the set of Project Smoke. Not to anyone who has read his excellent blog posts on BarbecueBible.com or enjoyed his mouthwatering photos on Instagram and Facebook. What you may not know about Rob is that he’s a native of Kentucky. We asked him to write about the best Kentucky barbecue you’ve never heard of. Get ready...

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Five Regional Barbecue Sauces for Pulled Pork

Five Regional Barbecue Sauces for Pulled Pork

Pork shoulder is one of the cornerstones of American barbecue—right up there with brisket and ribs. It’s certainly the most flexible: you can smoke it. Indirect grill it. Spit-roast it on a rotisserie. It’s also the most forgiving: it stays moist even when you overcook it. And in my book—make that books!—pulled pork is pork shoulder’s highest calling. Rubbed with salt and spices, blasted with wood smoke, periodically mopped with vinegar or beer, and finally, shredded with meat claws or pulled...

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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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Planet Barbecue

The Barbecue Sauces of Europe

The Barbecue Sauces of Europe

A sauce has the power to transform the simplest grilled seafood or chicken into an event. You now know about regional American barbecue sauces and the sauces of South America. Today, we look at some of the best grilling condiments you may have never heard of: the barbecue sauces of Europe. Salsa Verde (Italy): Don’t confuse this one with Mexico’s tomatillo-based sauce of the same name. Italy’s venerable salsa verde (“green sauce”) includes all the components of a good vinaigrette, and more: freshly chopped Italian flat-leaf parsley; olive oil (the best and freshest...

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