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Steven Raichlen Sweeps National Barbecue Awards


We recently received some great news here at Steven Raichlen (who is too modest to make the announcement himself) won first place in three separate categories in an annual competition sponsored by the National Barbecue and Grilling Association. Awards of Excellence were given to Steven in the following categories:

  • Barbecue Video Series: Includes YouTube, Vimeo, Facebook, television, or similar. First place, Steven Raichlen’s Project Fire.
  • Barbecue Focus Article: Includes magazine, newspaper, webpage, blog, or similar. First place, “Brisket for Beginners” by Steven Raichlen, published in the May 24, 2019 edition of the New York Times. The article describes nine simple steps to “brisket nirvana.”
  • Barbecue Book of the Year: Includes any barbecue book published in the year 2019. First place, The Brisket Chronicles by Steven Raichlen (Workman Publishing, 2019). This book, Steven’s latest, includes over 60 recipes for this epic cut of meat, such as Vietnamese Crispy Brisket Salad, Bacon-Smoked Brisket Flat, and Brisket Chocolate Chip Cookies.

We are incredibly proud of Steven, who is so deserving of this recognition. Since writing his first barbecue book, The Barbecue! Bible (Workman Publishing, 1998), Steven has become the world’s foremost authority on grilling and barbecue. He is the host of Project Fire and Project Smoke (both air on American Public Television) and the founder of the immensely popular Barbecue University, a kind of barbecue boot camp that has taught thousands of enthusiasts from around the world the art of live fire cooking. His next book, a definitive tome on grilling mostly plant-based foods, will be released in the spring of 2021.


Watch the National Barbecue Awards Ceremony


About the Book

The Brisket ChroniclesThe Brisket Chronicles

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.

In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to ’cue it, grill it, smoke it, braise it, cure it, and boil it.

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