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The 11 Essential Recipes Steven Raichlen Can’t Live Without

After months of debate, I’ve come up with the Raichlen top eleven—eleven essential recipes I can’t grill or live without and that I’m sure I’ll continue grilling for the rest of my life.


WIN This Sweepstakes for the Best Tailgate Around!

To help you impress your friends and win the contest for best tailgate around, our partners are offering the following prize to one lucky winner!


Meet the Brisket Whisperer + 6 Steps to Perfect Barbecued Bones

I’ve consolidated some of my top rib tips, tricks, and hacks to make sure you’ll be eating superlative bones by the weekend.


An Electrifying Jamaican Jerk Brisket

I give you an electrifying jerk brisket that will definitely make you sit up and take notice. In Jamaica, jerk is served with cornmeal fritters called festivals (you’ll find a great recipe for these in my book The Barbecue! Bible). The closest equivalent in the United States would be hush puppies. Alternatively, you can pile the brisket slices on buttered, grilled brioche rolls or hamburger buns. Ya, mon! 


This delectable appetizer is a cardiologist’s nightmare.

This year’s phenomenon is the pork shooter—a “shot glass” assembled with smoky bacon and thick coins of kielbasa or andouille sausage, filled with cheese and Gulf shrimp, and grilled until the bacon is crisp and the filling is bubbling. Steven featured the shooters on the current season of Project Fire, episode 209, Florida Tailgate Party.


Here’s what makes or breaks your skirt steak.

The Spanish name says it all. Fajita, literally “girdle.” This robust steak from the underbelly of the steer (we call it skirt steak) has everything a carnivore hungers for: a bold flavor and no-nonsense texture you can sink your teeth into at a price you can afford. (Although we have noticed its recent popularity is driving the price up.) Anyone can look like a genius cooking a tender filet mignon. It takes skill—even cojones—to turn out a good skirt steak.


7 Best Tailgating Tools + 5 Pulled Pork Recipes

You’ve scoured your Raichlen books to come up with killer recipes. You’ve put them together into a menu guaranteed to smoke the competition. You’ve made your shopping list (and checked it twice). You have the appropriate libations on ice. You’re well on your way to extreme tailgating excellence. The only thing left is to assemble your tools.

Herewith, our list of 7 essential tools for the tailgater.


The HOTTEST New Barbecue Trends of 2019

When I plan the menus for a TV show like Project Fire, I’m always trying to show you the latest trends in the grill world—the new movements and philosophies of forward-thinking grill masters that will shape barbecue in the coming years. Here are the new grilling trends behind Project Fire Season 2.


Low and Slow … on a Gas Grill! + Premium Grill Buying Guide

Here’s the secret: you don’t have to have a charcoal smoker or wood-fired grill to cook low & slow. You can barbecue just about anything you want, at a slow pace, at a low temperature, and add smoke too, right on your gas grill. And it will be delicious!


The Secret to Grilling the Perfect London Broil

London broil is an elusive, mysterious meat. For starters, it’s neither from London, nor is it broiled. It lives in our collective imagination, but there is no such cut on a steer—even though your local supermarket might sell pre-packaged beef labeled “London Broil.”

Here’s the secret to grilling the perfect London Broil.


The Hermit of Chappaquiddick + It’s Hatch Chile Season

Here’s a fact about me some of you may not know: In addition to being a food writer and TV host, I also wrote a novel.

Well, here’s another fact you may not know—one of the most frustrating things about being an author is that you don’t always get to choose your book’s title. I originally called my novel The Hermit of Chappaquiddickthe name of its main characterThe publisher insisted on the more neutral—dare I say bland—title, Island Apart. 


The Best Portable Grills of 2019

Happily, there are many portable grills on the market (charcoal- or wood-burning, propane, and even electric) that can assure the culinary success of your outdoor adventure. Here is a short list of some of our favorites.