Steven Raichlen's Barbecue! Bible

Posts Tagged ‘spices’

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Last week we posted seven of Raichlen’s predictions for barbecue trends in 2017. Here are six more exciting trends. New steaks: This one pops up on my list every year, but the truth is, in our insatiable appetite for beef, we keep discovering (or rediscovering) new steaks. Had your fill of T-bones and rib-eyes? Make way for baseball steaks, Vegas strips, and spinalis dorsi, aka rib-eye cap, and more. Big flavor and an even bigger break on the price. Check out our two-part series here and here. Tomahawk everything:...

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Make Any BBQ Rub with the Rub Matrix

Make Any BBQ Rub with the Rub Matrix

OK, folks. Back to school? Back to chemistry class. I promise to make this painless. You already know the formula to Raichlen’s Rub (a.k.a. the only barbecue rub you will ever need in this life), right? Well, here, in easy-to-understand chart form, is how to customize that rub to produce a wide range of flavors and ethnic character. In other words, by subtly varying each core ingredient—and adding strategic aromatics—you can create an infinite variety of rubs. Master...

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Organic Spices to Flavor Your Meats

Organic Spices to Flavor Your Meats

This blog post is brought to you with support from our sponsor, Spicely.com, who provided the samples and advertising support. "Where your meat comes from and how it’s raised matters as much as how you smoke it.” This is the mantra of my new Project Smoke show on Public Television, where we try to use only grass-fed beef, heritage pork, and organic chicken and vegetables. And so it goes with the spices you use to flavor your meats. In a world of spices...

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