Steven Raichlen's Barbecue! Bible

Posts Tagged ‘book’

Hot Stuff

In Time for Father’s Day: 5 Great Recipes for Grilled Steak

In Time for Father’s Day: 5 Great Recipes for Grilled Steak

George Stephens, Sr. fabricated the first prototype of his iconic Weber kettle grill in 1952. My family didn’t get the memo until the 1970s, meaning that all the steaks that ended up on our table were cooked on a grill with a lidless shallow fire pan. I recall the grill grate could be raised or lowered via a crank-operated center stem over the coals, but only by a couple of inches. Consequently, everything was direct grilled. And my father did steaks one way and one way only—hot, fast, and well done, seasoned...

Read more →

Hot Stuff

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...

Read more →

Hot Stuff

Celebrate Sauces Barbecue Bible Sweepstakes

Celebrate Sauces Barbecue Bible Sweepstakes

This May, we are celebrating Steven’s new book with a sweepstakes! From now through June 5, 2017, enter below for a chance to win a copy of Steven’s new Barbecue Sauces, Rubs and Marinades book, a sleek 20" Arteflame One Series grill, plus a handy Marinade Spray Bottle & Marinade Turbocharger from Best of Barbecue! Fundamental to Steven’s big flavor approach to live-fire cooking are his sauces, rubs, spice pastes, and marinades, which endow ordinary meats and seafood...

Read more →

In Defense of Poblano Peppers: Floyd Cardoz’s Flavorwalla

In Defense of Poblano Peppers: Floyd Cardoz’s Flavorwalla

Photograph copyright © 2016 by Lauren Volo. From time to time we run guest blog posts from my fellow authors at Workman Publishing. If you love skirt steak as much as I do, you’ll go crazy for this fire-seared beef with poblano chiles and horseradish from Indian-born chef Floyd Cardoz’s fantastic new book Flavorwalla. –Steven Mexican food is a lot like Indian food: generally easy to prepare and based on very appealing flavors. Mexican cooking also...

Read more →

Take Your Skills to the Next Level with Secrets of the World’s Best Grilling

Take Your Skills to the Next Level with Secrets of the World’s Best Grilling

Screenshots from Secrets of the World's Best Grilling (Workman Publishing). Are you grill obsessed? Do you hunger for electrifying recipes and techniques from exotic locales? Are you joined at the hip with your iPhone, iPad, or Mac? Secrets of the World’s Best Grilling is an interactive ebook featuring mouthwatering photographs, step-by-step videos, instructional slideshows, and recipes from around the world. This edition...

Read more →

Three Raichlen EBooks for $2.99 Each During May

Three Raichlen EBooks for $2.99 Each During May

To celebrate the release of Project Smoke (in stores wherever books and ebooks are sold on May 10) and National Barbecue Month, my publisher is offering three of my classic ebooks for $2.99 each. Whether you own these in paperback or not, now’s the time to add the cookbooks to your digital collection, to carry with you on your eReader, mobile phone or tablet. The deal ends May 31, so don't delay! You can find links to purchase the ebooks at any of your favorite retailers through the...

Read more →

How to Cook with Wood

How to Cook with Wood

The wood burning oven at Hartwood. Photo by Gentl & Hyers. For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book called Hartwood, published by our sister publisher Artisan....

Read more →

Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Raichlen Goes Digital: 4 Ebooks for $2.99 Each

Over 5 million of you have bought copies of my cookbooks, and are grilling up a storm in backyards and kitchens around the world. And now’s the time to add the cookbooks to your digital collection, to bring with you on your eReader, mobile phone or tablet. For this month only, my publisher is offering four of my bestselling titles at a special price of $2.99! You can find links to purchase the ebooks at any of your favorite retailers through the links in our store: Man Made Meals...

Read more →

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...

Read more →

To Eat Before You Die: Barbecue

To Eat Before You Die: Barbecue

Keith Allen of Allen & Son From time to time, we ask our food authority friends and fellow Workman Publishing authors to write guest blog posts or share excerpts from their books for BarbecueBible.com. Today's comes from one of the legends of American food writing: Mimi Sheraton. Author of the new 1,000 Foods to Eat Before You Die, Mimi has written the most comprehensive book ever on the great foods of the world. Gargantuan in its appetite and encyclopedic in scope, this is the book...

Read more →