Steven Raichlen's Barbecue! Bible

Posts Tagged ‘grills’

New Kid on the Block: Pellet Grills

New Kid on the Block: Pellet Grills

“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen. People nodded—we had an understanding, right? Smoking and barbecuing are supposed to be hard work. If not chopping wood, then at least breathing in charcoal dust and smoke and laboring to maintain a steady temperature during a barbecue session that could last the better part of a day. Or night. Certainly no self-respecting pit master would subscribe to a “set...

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Grills and Smokers We Love: The Pit Barrel Cooker

Grills and Smokers We Love: The Pit Barrel Cooker

At Barbecue University we have a world-class collection of grills, smokers, and wood-burning ovens. Some units, like the monster Kalamazoo tri-fuel grill, cost as much as a new car. So why have our students gathered around what looks like a black metal trashcan? Why has the Pit Barrel Cooker (for that’s the name of the device) become one of the most popular and best-selling grills at Barbecue University? By what mysterious law of thermodynamics can you suspend racks of ribs from the metal rod across the top of the cooker so the rib tips hover 2 inches above...

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Under the Hood

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

For years I’ve called them the “Moonies” of barbecue—that growing evangelical army of Big Green Egg enthusiasts who have a cult-like attachment to their green ovoid charcoal burning cookers and a messianic drive to spread the gospel of kamado cooking to every corner of Planet Barbecue. Yes, we have several Eggs at Barbecue University™ and I own one in my personal grill collection at home. But while I use my Egg from time to time (it makes an awesome turkey for Thanksgiving),...

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9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Photo by nicholasputz Game plan for your Labor Day cookout? Hold the heavy lifting. That means keeping it simple: an easy grilled or smoked appetizer, a big hunk o’ smoke-roasted protein for the main course, a simple side dish or two, and a big-flavor, low-labor dessert (see my Labor Day menu). And if your guests offer to bring something? Let them. Not only is it one less thing to worry about, but it invests them in the success of your party. The right gear can help ease your labors...

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Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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Under the Hood

The Coolest Grills of 2013

The Coolest Grills of 2013

It’s a rough job, as the saying goes, but someone has to do it: Traveling Planet Barbecue on the lookout for amazing new grills, heart-stoppingly delectable dishes, and restaurants worth making a special trip for. In the next two weeks, I’ll be blogging here on Barbecue! Bible and writing for the Huffington Post about some the most memorable barbecue experiences I had in 2013. So spread the word, and as always, tell us about your best barbecue experiences in the year we’re about to say goodbye to. And now, Raichlen’s Coolest Grills of 2013. First, let...

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Under the Hood

2013 Barbecuers’ Holiday Gift Guide

2013 Barbecuers’ Holiday Gift Guide

We know. You haven’t even bought your Thanksgiving turkey yet. But Black Friday starts even earlier this year (one giant retailer will open its doors at 6 p.m. on Thursday evening) and that means only one thing: the holidays are here for real. Which brings us to our annual Barbecue! Bible gift guide—a compilation of cool fuels, tools, and seasonings for the favorite barbecuer or griller in your life. Permission granted to print it out and distribute it to people who might need gift ideas for you. Rib Rack: Full racks of baby backs or spare ribs...

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Under the Hood

The Grills of Barbecue University

The Grills of Barbecue University

It’s grills gone wild at Barbecue University, the intense hands-on workshop I teach every year at the Broadmoor resort in Colorado. Our students often get weak-kneed when surveying our scorching collection of more three dozen grills and smokers for the first time. Hell, even I get excited when I see the new collection of grills and smokers reunited on the impossibly scenic terrace that serves as our outdoor classroom/burn area. (And I’ve been running BBQ U for 15 years!) This must be what Jay Leno feels like when he’s alone with his...

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Under the Hood

Tools of the Trade: Hasty-Bake

Tools of the Trade: Hasty-Bake

We’re starting a new series in which we look at American and international barbecue grills and smokers. In the annals of American barbecue grills, the Oklahoma-built Hasty-Bake is one of the most singular cookers ever built. The design has changed little from the days when Grant Hastings first founded the company in 1948: an adjustable charcoal shelf beneath a glass-fronted firebox. This enables you to cook at high heat, low heat, and everywhere...

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GRILLERY PART 1

PART 1: BEHIND THE SCENES AT GRILLWORKS Have you ever dreamed of creating the ultimate grill? That's what Ben Eisendrath does for a living. Ben is the owner and creative force behind one of the nation's premier grill manufacturers: Grillworks, the company that created the Grillery, a wood-burning grill with a flywheel for raising and lowering the grill grate, and V-shaped grill bars to channel off fat. We've featured this grill often on Primal...

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