Newsletter Archive
March is a two-faced tease. On her better days, she dangles signs of spring in front of your eyes—returning robins, swelling forsythia buds, more daylight hours. The next time you look outside, several inches of snow have accumulated on your grill with more in the forecast. She does, however, host St. Patrick’s Day with its promise of corned beef sandwiches, or better yet—Reubens. Why not corn your own corned beef or pastrami this year? You have just enough time. You might also be looking for new ways to prepare Lenten fish dishes.
When you become a griller or barbecuer—maybe you’re on your way to becoming a true pit master—you have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about.
In this, the first of a series, we’re going to help clear up any confusion and suggest recipes to illustrate all.
Making your own brined and smoked Canadian bacon is a satisfying project, requiring a mere 20 minutes of hands-on prep time, 4 to 5 days of curing in a wet brine (use of an injecting needle makes quicker work of this step), and about 2 to 2 1/2 hours of smoking. Steven first showcased this recipe on Season 1 of Project Smoke. The recipe also appears in his book by the same name.
February can be a dreary month, punctuated only by Super Bowl Sunday (now in the rearview mirror), Valentine’s Day, and depending on where you live, winter storms. But a dose of fresh air and a great grilled meal are good antidotes to your February funk. Here are some of our favorite recipes.
You can walk the walk, but can you talk the talk? Here is a mini-glossary of terms every self-respecting griller and pit master should know.
The Hearth and Patio Barbecue Association reports that the majority of Americans (56% in its latest survey) grill year-round.
Now, you might wonder why you’d accept winter grilling advice from a man whose home base is Miami, Florida. Well, I grew up in Maryland and lived in Boston for 20 years, and book tours and television shoots—not to mention regular winter excursions to Martha’s Vineyard—keep me up on grilling in inhospitable weather. Here are my tips for grilling in winter.
We like to tailor our Super Bowl party menus to reflect the culinary traditions of the opposing teams. Kansas City, with its long-established barbecue traditions, was easy. But how to represent San Francisco? Cioppino? Sour dough? Then Steven had the brilliant idea to pit KC-style ribs against those you might find in the City by the Bay—specifically, the Chinatown Ribs featured in Season 2 of Project Smoke.
Could it be 2020 already? It seems like just yesterday that 1999 rolled into a new millennium. Of course, back then I had just written my first barbecue book—The Barbecue! Bible—and I didn’t realize I was embarking on a career that would keep me busy and traveling for two decades.
So what‘s in store for 2020? Here are my predictions for the New Year.
In honor of our 2020s grilling resolution to up our grilling game, our friends have helped us bring together an amazing sweepstakes. The prize includes a new grill and the tools you’ll need to achieve grilling and smoking nirvana.
I have condensed these experiences with live-fire cooking into ten invaluable “commandments,” which I’m sharing here. They’ll be sure to get the new grilling year off to a great start! Happy New Year from all of us at Barbecuebible.com.
Smoke adds a complexity and depth that can make a decent cocktail great and a great cocktail a masterpiece. And you can make them at home. There are several ways to infuse a cocktail with smoky flavors.
It’s official—Barbecue University™ has a new home! We’re moving to the luxurious Montage Palmetto Bluff resort in the heart of South Carolina’s Lowcountry.
