Steven Raichlen's Barbecue! Bible

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NEW! Steven Raichlen’s World-Influenced Barbecue Rubs

NEW! Steven Raichlen’s World-Influenced Barbecue Rubs

Just in time for grilling season, we proudly announce Steven’s new line of innovative spice rubs: Steven Raichlen’s Project Smoke World-Influenced Barbecue Rubs. We know that’s a mouthful, but just wait until you taste them. Inspired by regional grilling cultures here and abroad, these six unique blends debuted last month at the International Home and Housewares Show to rave reviews. Created by Steven in partnership with Camerons Products of Colorado Springs, Colorado, these vibrant...

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Project Smoke Quiz: Know Your BBQ Techniques

Project Smoke Quiz: Know Your BBQ Techniques

Which of these barbecue techniques are in your repertoire? Test your knowledge of barbecue and grilling techniques with this short quiz. Click here to learn more BBQ techniques. Take another quiz on barbecue dishes from around the world.

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Smoking on a Gas Grill: Is It Possible?

Smoking on a Gas Grill: Is It Possible?

Best of Barbecue Cast Iron Smoking Grate/Platform How do you smoke on a gas grill? My normal advice: don’t. Gas grills work well for direct grilling, indirect grilling, and spit-roasting, but most do a poor job with smoking. The problem is the wide venting in the back of most gas grills, which allows the smoke to escape before it has a chance to flavor the food. Gas grills simply don’t give you the crusty bark, crimson smoke ring, and rich smoke flavor characteristic of meats smoked on a wood- or charcoal-burning...

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The 10 Commandments of Smoking

The 10 Commandments of Smoking

Smoking is easy but it isn't always simple. I've broken down some of the essential concepts here. Follow these Ten Commandments and you'll master smoking in no time, and you'll have a lot of fun—and satisfaction—in the process. For more specifics on the fuels, equipment, and techniques to master, check out my book, Project Smoke. Pass along the wisdom: Download your favorites from the images below and share with your friends...

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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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