Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’

Corned Beef Hits the Smoker

Corned Beef Hits the Smoker

It was just last week that we honored Carnival (“bye-bye meat,” literally) with a hot- smoked New Orleans-style gumbo. But there’s a reprieve on the horizon—the Feast of St. Patrick (which falls on Monday, March 17). That means a lot of Americans—Irish or not and Catholic or not—will consume prodigious quantities of whiskey, beer or stout, and corned beef. You can’t get more Irish than corned beef, right? Guess again. Corned beef brisket...

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Barbecue University

Steven Raichlen’s Barbecue Birthday Menu

Steven Raichlen’s Barbecue Birthday Menu

Call it a busman’s holiday. When my birthday rolls around in this blustery month of March (don’t try to guess when or how old), I’ll celebrate with, what else, a barbecue. And being the hands-on, DIY, control freak kind of guy I am, I’ll probably cook it myself. Oh, I’ll have help from son-in-law Gabriel, the master mixologist of the family. I’m thinking something smoky, like an Oaxacan Manhattan—made with mezcal. (Gabriel also grills...

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Planet Barbecue

Masters of Smoke—Hometown

Masters of Smoke—Hometown

Steven with Billy Durney in Red Hook, Brooklyn, where he serves brisket that would make a Texan envious and beef ribs that tip the scales at 1-1/4 pounds each! Billy Durney remembers the exact moment he embraced barbecue as the true religion. "I walked into Louie Mueller’s in Taylor, Texas. One bite of brisket and I knew this is who I want to be and this is what to do with my life." So the security expert (and former bodyguard for Oscar-nominated actresses and Grammy-award-winning...

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The Year of the Brisket

The Year of the Brisket

When I started in this business, barbecue mythology held that it took decades to master how to smoke a brisket properly, transforming this tough ornery muscle from the chest of the steer into meat so juicy it oozes when you press it and so tender you can cut it with the side of a fork. Today, some of America’s foremost brisket masters are still in their twenties (so much for decades of experience), and no, they did not grow up as scions of generations-old barbecue dynasties. Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn, for example, ran a bodyguard agency before he became a pit master. Austin’s legendary Aaron...

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Planet Barbecue

Raichlen Eats Portland

Raichlen Eats Portland

When I attended Reed College (back in the last century), Portland, Oregon wasn’t what you’d call a food town. Our favorite dining spots ran to the likes of the “Heavy Number Taco Company” (housed in a former gas station) and our “serious” restaurants could be counted on the fingers of one hand. How times have changed. Today, this rainy metropolis on the Willamette River has become, perhaps, the most interesting food destination in North...

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Planet Barbecue

La Barbecue Cuisine Texicana in Austin

La Barbecue Cuisine Texicana in Austin

Move over Texas Hill Country. Austin has become the new epicenter of the Lone Star State's brisket wars, with a thrilling new wave of barbecue restaurants. (New ones seem to open each month.) The latest to enter the fray: La Barbecue Cuisine Texicana. Well, "restaurant" may be overstating it. Pit master John Lewis (in red shirt) set up his custom designed smoker (originally a 1000 gallon propane tank) in a trailer on a lot in Austin's Southside....

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BBQ IQ

TEST YOUR BBQ IQ  This shot was taken at one of the best "New Wave" barbecue joints in North America. Take a close look at the brisket, ribs, and hot links. Can anyone tell us where?

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MYRON MIXON

NEW KID ON THE BLOCK Miami welcomes Pride and Joy, Myron Mixon's new restaurant in the Winwood District. Baby back ribs and brisket served with the obligatory white bread. Check out that smoke ring! SR takes a peak in the pit.

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GABRIEL AND BRISKET

BRISKET CHRONICLES: PASSING THE TORCH I'm happy to report that son-in-law Gabriel Berthin has mastered smoked brisket, and he has the Horizon smoker to prove it! His wet rub is a no-nonsense mixture of salt, cumin, hot peppers, vinegar, and red wine. Here, he's using the foil pan method from How to Grill, recommended for smaller, leaner flats. Eight hours later, the brisket is ready to slice. Check out the killer smoke ring on the periphery...

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GIFT – BBQ U

FOR THE HOLIDAYS: BBQ U GIFT CERTIFICATES  Many of you have asked about gift certificates for BBQ U. Well, here they are for the June 8-11 and June 12-15, 2011, sessions. This is the most ambitious class yet, covering Icons of Barbecue, Grilling with Edge, and Global Tailgating. Learn how to prepare coffee-rubbed brisket, fire pit ribs, whole fish in a salt crust, bourbon-brined turkey, Kobe-style beef sliders, grilled lobster, lemongrass...

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