Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’

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.

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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"...

Read more →

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.

Read more →