Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’

Revealed: Our 12 Most Popular Recipes

Revealed: Our 12 Most Popular Recipes

Left two photos by Richard Dallett. Right two photos by Ben Fink from The Barbecue! Bible (Workman). The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are in all their smoky glory. It’s clear that this barbecue community likes meat, meat, and more meat! Especially brisket, ribs, and—no surprise—bacon. One vegetable made this list—the onion bomb—and even it has plenty of beefy, bacon-y goodness. What can I say, folks, but “Grill on!” And be sure to post photos of YOUR masterpieces on the Barbecue Board, my Facebook page, Twitter, and...

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How to Make the Perfect Pot of Chili—Start with Barbecued Meat

How to Make the Perfect Pot of Chili—Start with Barbecued Meat

Sometimes the best comfort foods come ladled from a pot—especially during the freeze of February. Speaking of pots, everyone should know how to cook up a pot of chili. Fierce controversies surround what constitutes the perfect bowl o’ red. Texans prefer all-beef chili—ideally, with meat cubed rather than ground—and points are deducted for adding beans and other fillers. In New Mexico it’s the chile peppers that matter and some versions don’t even...

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Beef Brisket Made Easy

Beef Brisket Made Easy

Photo by Richard Dallett. Brisket. Few words have such power to make mouths water and stomachs roar with hunger. Brisket is the summum of Texas barbecue and its popularity extends far beyond the Lone Star State. Food writers and pit masters like to mystify the process, making smoking a brisket sound as difficult as quantum physics. Well, I’m going to let you in on a little secret: Brisket is easy, requiring maybe 30 minutes of actual work from start to finish. True, that start to finish can stretch as long as 16 hours. But armed with the right tools (a sharp knife, a remote digital thermometer, and unlined butcher...

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Corned Beef Hits the Smoker

Corned Beef Hits the Smoker

Photo by jeffreyw via Creative Commons. 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,...

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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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