Newsletter Archive

Brisket 101: Everything You Need to Know About Brisket

Pit masters are divided on how simple or complex to make the rubs they apply to beef brisket for smoking. The purpose of the seasoning, of course, is to flavor the brisket without camouflaging its primal, smoky beef taste. Here are 3 easy ways pit masters season their brisket.

For Summer Grilling: Steven’s Favorite Olive Oil for Only $1

Like salt and pepper, I consider premium extra virgin olive oil a “desert island” ingredient, one I’d hate to live without. Taste it, and you’ll never look back.

Up in Smoke: Steven Raichlen’s New Book on the World’s Most Epic Cut of Meat

Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat.

Up In Smoke: Underappreciated Beef Cuts + The Best Lamb in America

We’ve compiled a list of three underappreciated cuts of beef you can order online and prepare on your grill this week.

Easter Recipes You’ll Want to Try

Does your Easter ham, the rosy centerpiece of the holiday table, look as if it came straight from the pages of Good Housekeeping, circa 1960-something—studded with whole cloves, draped with canned pineapple rings and lurid maraschino cherries? Maybe it’s time for an ambush makeover.

Up In Smoke: Target Temperatures for Smoked Beef + Grill the Mediterranean Way

One of the most important steps on the path to barbecue enlightenment is determining when the food is done. In order to help you determine doneness when smoking at home, I’ve put together a helpful chart, one in a series I’ll publish in the coming weeks.

Beer-Can Breakfast Burger + 2 More Burger Recipes You’ll Want to Try!

Even if you’ve been grilling all winter—and we hope you have—there’s nothing better than a burger on the first warm day of spring. That first mouth-stretching bite is the stuff dreams are made of.

A Stellar New Resource for All Things Fire + The New Power Breakfast

Whether you’re a beginner or a seasoned griller, it is vital to have a few trusted resources available to answer your questions about equipment and techniques. Today we want to share with you another trustworthy resource that we recently discovered: We Love Fire.

3 Recipes Every Beginner Should Know

If you’ve recently embarked on your barbecue journey, consider this list of recipes as Barbecue and Grilling 101

Barbecue University [NEW VIDEO!] + A Grilled Eggplant Recipe You Have to Try

Join Steven Raichlen, the world’s foremost authority on live-fire cooking, for a three-day session smoking, grilling, and spit-roasting at Barbecue University. Plus, fire up the grill for a delicious vegetarian meal from Alice Hart.

From Our Partners: Sausage That’s Changing the Game

What’s better than a hand-made sausage recipe perfected over three generations? Sausage that’s wrapped in bacon, stuffed with fresh jalapeño and real cheddar cheese, that’s what.

7 Recipes to Make Right NOW + Steven Raichlen’s Top Facebook Posts of 2018

February is a bit of a tease. Which is why we combed our vast collection of recipes for dishes that grill quickly, limiting your exposure to Mother Nature’s whims.

Kai Pro Chefs Knife