Steven Raichlen's Barbecue! Bible

Posts Tagged ‘smoking’

The Smoked Food Log Book Sweepstakes

The Smoked Food Log Book Sweepstakes

Have you ever smoked your best pork shoulder or brisket ever, only to realize you forgot to take notes on how you made it? What were the seasonings? What wood did you use? How long did you smoke it? That’s certainly happened to me, which is why I wrote another book this year: the Smoked Food Log Book. Grilling is pretty much grilling. But when you smoke foods, dozens of variables determine how delicious your results will be: the smoker the fuel the smoker temperature...

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Yes, Smoked Ice Cream

Yes, Smoked Ice Cream

Photo by Richard Dallett. He couldn’t. He wouldn’t. Something so sacred? You know I smoke and/or grill just about everything. But ice cream? Yes, folks, I’ve even smoked ice cream. It’s not as strange as it sounds. I broke ground in my first television show, Barbecue University, with my recipe for Baked Hawaii—ice cream-filled, meringue-coated pineapple. (Find the recipe in Beer-Can Chicken.) Grilling iconoclast Victor Arguinzoniz of the restaurant Etxebarri...

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Homemade for the Holidays: Beef Jerky

Homemade for the Holidays: Beef Jerky

I know exactly what I’ll be doing this weekend, and it won’t involve a trip to the mall. Let other people—millions of other people—desperately compete for parking and the attention of department store clerks. I’ll be home keeping quiet company with my smoker, creating a gift that will be appreciated by nearly everyone on my holiday list: homemade jerky. Want to join me? December is the month of miracles and magical thinking. And why lean meat, seasoned and...

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Perfect for the Holidays: Suckling Pig

Perfect for the Holidays: Suckling Pig

All photos by Rob Baas. First he gave us the “McRob” (a real boneless barbecued rib sandwich). Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. So in honor of the holidays, we asked him to smoke a whole suckling pig. (Said pig recipe will appear in my forthcoming Project Smoke book, due out in May 2016.) Looking for a dish to...

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Beef Brisket Made Easy

Beef Brisket Made Easy

Photo by Richard Dallett. Brisket. Few words have such power to make mouths water and stomachs roar with hunger. Brisket is the summum of Texas barbecue and its popularity extends far beyond the Lone Star State. Food writers and pit masters like to mystify the process, making smoking a brisket sound as difficult as quantum physics. Well, I’m going to let you in on a little secret: Brisket is easy, requiring maybe 30 minutes of actual work from start to finish. True, that start to finish can stretch as long as 16 hours. But armed with the right tools (a sharp knife, a remote digital thermometer, and unlined butcher...

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The Raichlen 4th of July Menu

The Raichlen 4th of July Menu

They get me when the first veterans march by. World War II vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. It’s the Independence Day parade in Edgartown, Martha’s Vineyard, and I can’t seem to keep my eyes dry. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel proud and American. Independence Day barbecues are a venerable American tradition. When a triumphant George Washington...

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Reverse Searing: Godsend or Gimmick?

Reverse Searing: Godsend or Gimmick?

When I started smoking meat 25 years ago, no one knew of reverse searing. Today, you can hardly browse barbecue websites without being urged to try it. The process turns the traditional method of cooking a steak or roast—hot sear followed by slow roast—on its head. You start by smoking the meat low and slow to an internal temperature of about 100 degrees, then you char it over a hot fire to raise it to the desired temperature, applying the crisp smoky crust at the...

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Home-Smoked Pastrami, Part 2

Home-Smoked Pastrami, Part 2

Photo by jeffreyw via Creative Commons. Recently we told you about the fascinating history of pastrami. (Hint—it involves camels, geese, and beef navels.) This time I’m going to reveal the 8 steps to pastrami nirvana, complete with my fail-proof recipe for pastrami you cook like barbecued brisket. The only other thing you need is mustard. The meat: The traditional cut for pastrami is beef navel—a rectangular muscle richly striated with fat from the underbelly of the steer and typically...

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Home-Smoked Pastrami, Part 1

Home-Smoked Pastrami, Part 1

Photo by Richard Dallett. If you think to eat killer pastrami you need to visit a landmark deli in Manhattan, you haven’t been to Fette Sau BBQ in Brooklyn. Or The Granary in San Antonio. Or The Local Pig in Kansas City. America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you...

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Lights, Camera, Action: Project Smoke Is Coming to Public Television

Lights, Camera, Action: Project Smoke Is Coming to Public Television

It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling. We start taping in Tucson, Arizona, next week. The show launches nationwide just in time for July 4th. What makes Project Smoke different? First, our content: this will be the first how-to show on to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting and more. The...

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