Steven Raichlen's Barbecue! Bible

Posts Tagged ‘restaurants’

Raichlen’s (Mostly New) Best Barbecue and Grilling Restaurants of 2016

Raichlen’s (Mostly New) Best Barbecue and Grilling Restaurants of 2016

It’s tough work, as the cliche goes, but someone has to do it. Part of my job—one of the best parts—is keeping tabs on the best new barbecue and grill restaurants. 2016 has been a banner year for live-fire cooking. The Grillworks wood burner has become the new stove in restaurants from New York to California. Elsewhere, chefs have taken a giant step backwards, installing wood-burning hearths that would have been at home in colonial kitchens. Here are a dozen of my favorite new restaurants for 2016. Boston/Cambridge: The Smoke Shop It’s about time. Boston chef Andy Husbands has had a...

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What’s New in ’Cue: September 2015

What’s New in ’Cue: September 2015

We’ve heard from you, our readers, that keeping up on all of the latest grilling techniques, newest BBQ restaurants, and hottest food trends can be difficult. So we’re starting a new monthly blog post to bring together the links we love—the news you need to keep up with the ever-changing world of ’cue. The Propane-Fueled Endless Summer, nytimes.com Warmer months might be waning, but your grilling season can keep right on going with a gas grill. 10 Grilling Lies Debunked by...

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Masters of Smoke: Ed Mitchell

Masters of Smoke: Ed Mitchell

Always wanted to open a barbecue restaurant? Talk to Ed Mitchell first. Mitchell has opened—and closed—some of the most celebrated barbecue joints in North Carolina. His latest venture was a slick neon and glass restaurant with a designer bar next to Bull Durham Stadium—about as different as his previous establishment—a cinderblock joint called The Pit. But whatever the vicissitudes of the business, one taste of Mitchell’s pulled pork—the meat moist, the smoke scent subtle but unmistakable, the vinegar sauce...

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Raichlen’s Top 10 Smoke and Fire Restaurants of 2014

Raichlen’s Top 10 Smoke and Fire Restaurants of 2014

Smoked steak at Miller's Guild in Seattle Ah, the good old days. When legendary masters like Arthur Bryant and Sonny Bryan manned the barbecue pits. A lot of people complain that barbecue just isn’t what it used to be, and they’re right. It’s better. It’s better in traditional barbecue hotspots, like Kansas City and Dallas. It’s better in places where you’d never expect to find killer ’que, from Brooklyn to Minneapolis to L.A. A new generation of pit masters and grill masters has applied time-honored smoking and grilling techniques to the kind of meat most of us want to eat today: humanely and locally raised animals...

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Planet Barbecue

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Barbecue’s golden age? That would be when such barbecue legends as Charlie Vergos grilled ribs in Memphis, Arthur Bryant smoked burnt edges in Kansas City, and Big Bob Gibson slathered chicken with white barbecue sauce in Decatur, Alabama. But if you’re waiting for me to complain that barbecue just isn’t what it used to be, guess again. It’s better. A new generation of pit masters, like Tim Rattray in San Antonio or Hugh Mangum in Manhattan, has taken over. Only now, they’re cooking with heritage pork, grass-fed beef, and organic or natural chicken. They respect tradition to a point (consider Aaron Franklin’s textbook brisket). But they’re also broadening our notion...

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