Steven Raichlen's Barbecue! Bible

Posts Tagged ‘smoke’

Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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Hot Stuff

You Can Smoke What? 12 Unusual Foods You Can Smoke

You Can Smoke What? 12 Unusual Foods You Can Smoke

By now, you’ve mastered barbecued ribs and brisket. I hope you’ve smoked salmon and bacon, and maybe even applied your smoking skills to a ham or a turkey. Are you ready to expand your smoking horizons? Here are 12 foods you may never have dreamed you could smoke—but you’ll sure be glad you did. Most of the foods listed here are smoked using a cold-smoker, hot-smoker, or a handheld smoker like the Smoking Gun. In a cold smoker: Place the food in a shallow aluminum foil drip pan. (Spread or pour soft or liquid foods, like honey...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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Raichlen Predicts: BBQ Trends for 2015

Raichlen Predicts: BBQ Trends for 2015

2015 already? Seems like I just sat down to write last year’s predictions. Many came true, like really big steaks and cocktails get smoked. So here’s a look at my crystal ball for Planet Barbecue 2015. I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general. Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing...

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Barbecue University™

Cocktails for Smoke Lovers

Cocktails for Smoke Lovers

By now, you know Raichlen’s rule: If a food tastes great baked, fried, or sautéed, it tastes even better grilled. Here’s the corollary: If a cocktail hits the spot shaken or stirred, it surely sips better smoked. Which brings us one of the hottest trends in American mixology these days: smoked cocktails. Smoke has been called the “umami of barbecue,” and it adds a character and complexity that can turn a cocktail you’ve drunk a thousand times into a drink...

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