Newsletter Archive
If you’re planning a graduation party soon, we’d like to suggest a barbecue-themed open house.
Whether your grad is tossing their cap for high school, college, or some other educational milestone, a casual backyard barbecue checks all the boxes: It accommodates guests that may have multiple parties to attend, it’s economical, it can contract or expand depending on your needs, and it’s easy for you, the host. For your grad, it will be a celebration to remember, a token of your pride and love.
We’ve rounded up the ultimate menu to help you honor your grad in style. Treat your guests to Smoked Tomahawk Steaks, Sticky Barbecued Ribs, and Grilled Corn with Spicy Mayo and Cheese. Don’t forget dessert—Grilled Pound Cake with Macerated Berries is a sweet way to end the celebration.
It’s a fact: dads can be nearly impossible to shop for. Ask what they want, and you’ll probably get a shrug or hear, “I don’t need anything.” But let’s face it—another tee-shirt or mug won’t cut it. This Father’s Day (Sunday, June 16), skip the clichés and give him something he’ll truly love: gear, gadgets, and gourmet goodies that fuel his passion for outdoor cooking.
This year’s lineup includes something for every budget and every style of griller—whether he’s into slow-smoked brisket or plancha cooking. So don’t show up empty-handed. Give Dad something he’ll fire up, show off, and thank you for all summer long.
n previous blogs, I introduced Planet Barbecue to the Oscarware Grill Toppers. It has been a terrific addition to my many grill accessories.
One of their most popular products is the perforated grill topper. It is ideal for keeping smaller items from falling through the grates, grilling vegetables, and fish. I thought grilled stuffed mushrooms would be a cool way to use the perforated grill topper.
My wife loves stuffed mushrooms and crab Rangoons, so I decided to combine the two.
How do you build flavor when you are grilling and smoking? It starts at the beginning, but it should continue through the whole cooking process. Most barbecue enthusiasts know how to season their food before grilling or smoking. You might add sauce, or a glaze, or reapply seasoning at the end. What can you do to boost flavor while grilling or smoking? Use a spray or a spritz.
Developing flavor takes place throughout the cooking process. I have been using a spray bottle when I smoke roast wings, smoke a brisket, or rotisserie a whole chicken. Most people don’t put much thought into what is in their spray bottle, but Spritz King did.
Rotisserie chicken is a staple at my house. My wife and I like it since it is easy to make, requires minimal supervision, there are leftovers, and it is delicious. I like to mix up the seasonings when I make rotisserie chicken to keep it interesting. I selected a traditional barbecue rub for the chicken today since it would pair well with the Original (sweet and savory) Spritz King.
The rumors are true. My newest book is not a barbecue book. And the official publication date is today!!
Project Griddle focuses on cooking on those new stand-up griddles and braseiros that have taken American backyards by storm.
An interesting question about Direct Grilling Vs Reverse Searing came to us via Instagram. (Yes, folks, Steven Raichlen sees each and every one of your questions and we always try to respond.)
Why do you cook tri-tip (or any large steak) by direct grilling sometimes and by reverse-searing other times?
The short answer is that when it comes to barbecue, there are many ways to skin the proverbial cat.
The longer answer involves tradition, patience, and time.
I recently dined at my new favorite barbecue restaurant in Miami: Apocalypse BBQ. While the brisket dazzled and the ribs required ordering seconds, what really blew my mind was the cornbread.
It had been baked in skull-shaped mold (try that for Halloween) and came slathered with butter and honey. It looks great. It tasted great. And it definitely belongs at your next barbecue.
You use your griddle for breakfast eggs, pancakes, and hashbrowns. It helps you turn out restaurant-quality smash burgers and cheesesteaks. Now it’s time to fire up your griddle for dessert.
One of my all-time favorite desserts—griddled or grilled—is pineapple. (Recipe here) In The Barbecue Bible, I brushed it with melted butter, crusted it with cinnamon sugar, then seared it over a screaming hot fire. In How to Grill, I replaced the butter with coconut milk. In Project Fire, I took the coconut theme one step further, crusting the pineapple with shredded coconut and flambeeing it with rum.
To sauce or not to sauce, that is the question. Do you sauce your ribs or chicken wings? I must admit I typically do not sauce my ribs or wings, but when I do, the Sauce Goddess sauces are my favorites. Today I am back with their newest sauce, Carolina Sweet Gold Barbecue Sauce.
Easter is coming. For many people, the proper dish for celebrating is ham. Its exterior dark with smoke. The inside an alluring pink. Perfumed with a hunger-inducing smoky scent and rich, briny flavor that seems to go on forever.
No wonder, ham is the star of so many Easter feasts.
You may be surprised to learn that curing and smoking ham at home is easier than you think.
Yes, it takes a week from start to finish, but most of that time is waiting. The actual time in the kitchen is less than an hour.
Believe it or not, Steven’s next book isn’t about barbecue. It’s about griddles! You know, those stand-up flattops that look like hoodless gas grills and that have taken outdoor cooking by storm. Weber makes them. Blackstone makes them. Traeger makes them. And now, Steven’s next book is about to make you a griddle master yourself—meet Project Griddle, on sale everywhere April 29th and available for preorder now.
So which recipes will you find in Project Griddle? The short list includes smash burgers (inevitable), the BED (bacon, egg, and doughnut breakfast sandwich), polpetti po’boy (smashed meatball sandwich), chicken fingers for grownups, an onion volcano, and black pepper pineapple. If you like fried seafood, Steven’s snapper sandwich takes crisp fish to a whole new level. To wet your appetite, here is one of Steven’s favorite recipes (Tapas Bar Shrimp!) from Project Griddle.
Brisket. I am not sure I could write anything new about brisket. The keys to a great brisket have been written everywhere. One of the keys to a great brisket is developing a flavorful bark without the outside drying out. The ultimate bark provides texture to contrast the succulent inside and provides a delicious smoky flavor.
To prevent my briskets from drying out I like to use a water pan and a spray bottle. The spraying or spritzing of a brisket is done to prevent the outside of the brisket drying out and managing any dry spots that start to develop during the smoking process. Apple cider vinegar is a staple in most barbecue cooks spray bottle, but mixing up what goes in your spray bottle is an opportunity to boost the flavor of your food.
This is where Spritz King comes in!
