Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’


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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New Kid on the Block.

New Kid on the Block You may know Howie "Bulldog" Kleinberg as one of the contestants on Top Chef - Miami. We've known him as a family friend (Susan Kleinberg's son) ever since he was knee high to a pork shoulder. And now he's just opened a terrific new restaurant in North Miami: Bulldog Barbecue. This isn't your typical barbecue joint, not with the likes of fried oysters, shrimp and grits, white chili, the flying bulldog (a smoked chicken...

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Smokin’ in Chicago

Smokin' in Chicago When Steven was in Chicago (fourth city in as many days on the 2008 tour), he stopped at a barbecue joint that's been generating a lot of buzz in the Windy City: Smoque. Brainchild of Barry Sorkin (top photo on the left), Smoque serves up spice-crusted brisket tender enough to cut with the side of your fork and dry rubbed St. Louis-style ribs that we bet you can't eat only one of. Best of all, it's right on the way to O'Hare...

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Brisket Club

Brisket Club A perfect brisket is the Holy Grail of barbecue--often pursued but rarely attained. When you nail it, the meat will be crusty and smoky on the outside, but tender enough to cut with the side of a fork. To achieve these seemingly conflicting virtues you need to start with a large hunk of brisket with a thick sheath of fat on top and cook the meat low and slow. How low? I like to work at 225 to 250 degrees. How slow? A full size "packer"...

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Happy belated Passover!

Happy belated Passover! In our family, the centerpiece of any holiday meal is barbecue. Here, my stepson, Jake, carves a brisket he smoked on his apartment fire escape New York City. The brisket was tender enough to cut with a fork and check out the smoke ring. More proof that barbecue can be a religious experience.

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