Steven Raichlen's Barbecue! Bible

Posts Tagged ‘barbecue university’

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10 Awesome Gift Ideas for Dad on Father’s Day

10 Awesome Gift Ideas for Dad on Father’s Day

Compared to moms, dads are notoriously difficult to shop for. One thing’s for sure: a bouquet of flowers won’t cut it. But if your father enjoys grilling or barbecuing (and few dads don’t), you don’t need to stress out. Which brings us to one of our most popular blogs of the year: our annual Father’s Day Gift Guide. We’re publishing it well in advance of June 18th this year, to give you a full month to shop for a gift for that most important man in your life. And if you’re a father yourself and see anything here you’d like . . . well, no one would blame you for printing out this list and...

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Grilling with the Best Olive Oil

Grilling with the Best Olive Oil

If you’ve watched my TV shows (the latest one is Project Smoke on American Public Television), you’ve likely noticed I always emphasize that the quality of your food is at least as important as how you cook it. On the show, we use the best meat. The best produce. The best seafood. This dedication to quality extends to other ingredients as well. An example? Premium extra virgin olive oil, which you’ve likely noticed on the set, is a staple in my cooking and grilling life, a...

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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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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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Barbecue University™

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

If barbecue is a religion, most of the time I find myself preaching to the choir. But last year at Barbecue University I had the opportunity to make a convert. Her name was Toni Dash and she came to BBQ U with terrific writing skills (from her blog, BoulderLocavore.com) but little experience grilling. Well, to judge from this innovative dessert—grilled pumpkin pie with a smoked gingersnap crust—she caught the holy fire. She’s also a mind reader, because...

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10 Barbecue Hacks: Simple Tricks to Take Your Grilling to the Next Level

10 Barbecue Hacks: Simple Tricks to Take Your Grilling to the Next Level

Last week, two new groups of graduates left Barbecue University with diplomas in hand. I’m proud to have helped them ascend the ladder of barbecue enlightenment. Here are some of the “secret” techniques from the school to help you up your game at the grill. Keep it hot: Of course you light your charcoal in a chimney starter. When you pour out the coals, leave one or two burning embers in the starter, then add a fresh batch of charcoal. The embers will light the coals—no newspaper or fire...

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Sneak Preview of the Menu for Barbecue University 2015

Sneak Preview of the Menu for Barbecue University 2015

Barbecue University 2015 is fast approaching, and do we have a sizzling menu for you! Here’s a sneak preview, and that’s just on day 1. Sriracha beef jerky Grilled salade nicoise “Tulsa torpedo” Cedar-planked trout Smoked chicken with horseradish barbecue sauce Pulled lamb sandwiches with black dip Smoked corn pudding Grilled pineapple with smoked ice cream Created and taught by Steven...

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Barbecue University™

My Home-Built Smokehouse

My Home-Built Smokehouse

It gives me especially great pleasure to introduce this week's guest blogger. His name is Paul Kuconis and he's a recent graduate of Barbecue University™. And I like to think his time at the Broadmoor inspired him to delve deeper into the arts of smoking and grilling. So deep that he built his own smoker. I asked Paul to share his home-made smoker with our barbecue community. Just think what Barbecue University™ could do for your passion. –Steven...

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Barbecue University™

Wounded Warriors at BBQ U

Wounded Warriors at BBQ U

Baghdad. Fallujah. Kandahar. Kabul. American soldiers saw action in all of them, taking fire and giving it back. So when the Colorado Springs chapter of Wounded Warriors contacted me about visiting with some of the vets while I was in town, the Broadmoor and I thought we could do better. We decided to host a special session of Barbecue University just for them. I’ve taught literally thousands of classes around Planet Barbecue, but I can tell you this:...

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