Steven Raichlen's Barbecue! Bible

Posts Tagged ‘smoking’

How to Make Bacon from Scratch

How to Make Bacon from Scratch

If you live in Miami’s Little Havana, you may remember a day last summer when you awoke to an aroma decidedly different than the cumin, garlic, and sour orange scents that normally emanate from the lechón asado (roast pork) parlors in this Cuban neighborhood. It was a pork smell, alright, but mingled with the smoke of slow smoldering hickory and apple wood. It was a smell you’d associate with a smokehouse in backwoods Tennessee. Which was no accident, because when James...

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A Guide to Offset Barrel Smokers

A Guide to Offset Barrel Smokers

Water smokers, box, barrel, and pellet smokers do a fine job smoking meats and seafood. But nothing establishes your street cred as pit master who means business like an offset smoker. For years, these hunka-hunka smokers—a.k.a., offset barrel smokers, horizontal smokers, pipe smokers, or “stick-burners”—have dominated the competition barbecue circuit. Now, thanks to mass-market models available at stores like Home Depot and Lowes, they’re bringing their own particular aura of machismo to American and European backyards. The first offset smokers were likely built by oilfield workers in Texas and Oklahoma. Far from home and restaurants, it didn’t take much for barbecue-starved welders...

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Barbecue University

Better Late Than Never—Predictions for Barbecue in 2014

Better Late Than Never—Predictions for Barbecue in 2014

2013 was a sensational year for barbecue. Wildly innovative dishes. Sizzling new grills. Fantastic new restaurants—often in locations where you’d least expect them. No one can foresee the future, of course (especially not through clouds of hickory smoke), but this Barbecue! Bible pundit will hazard some predictions. The coming year will bring us even better ’que—at home, at restaurants, and on the barbecue trail. Herewith, my barbecue predictions for 2014. Tempted by tentacles: In the last month, I’ve eaten...

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Barbecue University

Barbecue Flavor You Can Drink

Barbecue Flavor You Can Drink

How well equipped is your home bar? Jigger? Check. Shaker? Check. Hawthorne strainer? Check. Smoking gun? Huh? Yes, a handheld smoker is the latest weapon in a barman’s (not to mention barbecue fanatic’s) arsenal, and smoked cocktails are turning up at cutting edge bars from Brooklyn to San Francisco. According to master mixologist, Dale DeGroff (if you don’t own his book The Essential Cocktail, run—don’t walk—to your local bookstore), smoke adds a...

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The Year of the Brisket

The Year of the Brisket

When I started in this business, barbecue mythology held that it took decades to master how to smoke a brisket properly, transforming this tough ornery muscle from the chest of the steer into meat so juicy it oozes when you press it and so tender you can cut it with the side of a fork. Today, some of America’s foremost brisket masters are still in their twenties (so much for decades of experience), and no, they did not grow up as scions of generations-old barbecue dynasties. Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn, for example, ran a bodyguard agency before he became a pit master. Austin’s legendary Aaron...

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