Steven Raichlen's Barbecue! Bible

Posts Tagged ‘burgers’

Barbecue for Good: Operation BBQ Relief

Barbecue for Good: Operation BBQ Relief

Three years ago this month, I interviewed Jeff Stith, a co-founder with two other competition barbecuers of Operation BBQ Relief. Since 2011, this nonprofit organization has evolved into an emergency response team and has served over 700,000 plates of barbecue to people displaced by tornadoes, wild fires, and even a devastating fertilizer plant explosion. The good this coalition of volunteers—some 3,000 of them—has done is immeasurable. I believe...

Read more →

Cheeseburger! Cheeseburger! Cheeseburger!

Cheeseburger! Cheeseburger! Cheeseburger!

Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. In the U.S., 175 days on the calendar have been designated as food holidays by presidential proclamation or trade/industry groups. Somehow we missed National Acorn Squash Day (September 7) and National Date-Nut Bread Day (September 8). But National Cheeseburger Day? Now that’s a holiday we can really get behind. It would be almost un-American not to eat a cheeseburger on Friday, September 18. The practice...

Read more →

What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

What’s New? Smoked Beer-Can Burgers, Plus 3 Variations

Photo by Rob Baas. “Every few years, a dish or two comes along that captures the fancy and taste of a generation. Typically, it’s a dish that most people had never heard of one year, then couldn’t seem to live without the next.” Steven wrote these words in the preface to Beer-Can Chicken (Workman, 2002), and they still hold true today. The Bacon Explosion, which went viral in December, 2013, is a great example. This year, the nominees are Onion Bombs and an...

Read more →

10 Steps to the Perfect Burger

10 Steps to the Perfect Burger

May 28 is coming fast and you know what that means: National Hamburger Day. Not that anyone in this community needs inducement to put America’s favorite ground meat to the fire. The stats are in and not steak, not bratwurst, not ribs, but burgers top the list of our favorite foods on the grill for Memorial Day. So here’s the question: What constitutes the perfect burger? For me, it starts with a live fire (preferably wood) to produce a perfectly charred, deftly seasoned crust and a juicy interior that contrasts perfectly with a soft,...

Read more →

Super Bowl Showdown: Seattle Planked Salmon vs. Denver Bison Burgers

Super Bowl Showdown: Seattle Planked Salmon vs. Denver Bison Burgers

Sometimes it helps not to have skin in the game. When the crowds converge on MetLife Stadium in New Jersey this Sunday, neither of my “home” teams (the Miami Dolphins or the New England Patriots) will be playing. That leaves me free to focus on what really matters on Super Bowl Sunday—without nail-biting partisanship—the food. But I’m rooting for both contenders with my menu, which features two dishes inspired by the Seahawks and the...

Read more →

Hot Stuff

The $100,000 Hamburger

The $100,000 Hamburger

They came from Macomb, Michigan, to Artesia, New Mexico; from Troy, Alabama to Brooklyn, New York. They shaped patties from hand-chopped salmon, home-made pork sausage, grass-fed ground beef, and Indian-spiced ground lamb. They grilled on Weber gas grills and charcoal kettle grills and served their burgers on sesame buns, biscuits, and pretzel rolls. And when the smoke cleared, one of the 10 contestants walked away with a check for $100,000. That...

Read more →

Barbecue University™

12 Surefire Ways to Build the Best Burger!

12 Surefire Ways to Build the Best Burger!

Photo reprinted from The Barbecue! Bible. Photo copyright © Ben Fink.   Let’s face it: There are a lot of bad -- even scary -- burgers out there. Overcooked. Undercooked. Sahara dry. Still bleeding. Burgers that offend your palate and burgers that quite literally can make you sick. Do your burgers proud with our Great American Hamburger recipe and these 12 burger-making tips! Find your grind: Buy your meat at a top-notch butcher shop where it is ground in-house daily. I use equal parts of ground chuck and sirloin with...

Read more →