Newsletter Archive
How to Grill Perfect Tomahawk Steaks
Sometimes, you just want need a bible-thick juicy steak, an Instagram-worthy, awe-inspiring hunk of meat sizzling hot off the grill. Especially this year. Our unanimous choice? A beef tomahawk.
8 Grilling Recipes for June
Whew! It seems like warmer temperatures are finally here. Welcome, summer! Your grill, we assume, has been positioned in a prominent place, and is standing at the ready for everything from ribs, steaks, hamburgers, pulled pork, and vegetables. (OMG, have you seen Steven’s latest book, How to Grill Vegetables?
Father’s Day Gift Guide
We love our fathers, but finding great gifts for them can be difficult! We’ve all struggled, trying to find something for Dad that will bring a smile to his face. If Dad is a griller, smoker, or lover of live-fire cooking, here are some ideas for over-the-top-gifts.
How to Smoke a Whole Pig
A whole pig is the apex of barbecue. As you climb the ladder of smoking enlightenment, at some point you’ll want to try one. There are too many variables (hog size, smoker design, weather, wood, and so on) to cover in a single recipe, but here are the basic guidelines.
Enter to Win a Big Green Egg!
Whether it’s the well-worn copy of The Barbecue! Bible you purchased when you began your grilling adventure, or the bookmark-filled Project Smoke you received when you bought your first smoker, we’re willing to bet that you have at least one cookbook by Steven Raichlen on your shelves. Steven’s writing has helped all of us become better grillers, much to the delight of our friends and families. And this year, with several bestsellers and thousands of recipes to his credit, Steven has written another gorgeous book that will take your grilling to the next level: How to Grill Vegetables.
Why I Grill 2021
I’ve spent much of my adult life in the pursuit of discovering new dishes, traveling the world’s barbecue trail to introduce my readers and viewers to live fire.
In the process, I’ve discovered a myriad of ingenious grilling techniques—from reverse-searing to rotisserie-smoking to “cavemanning” (grilling in the embers).
Introducing My Newest Book: How To Grill Vegetables
No, I haven’t gone over to the dark side. Let me state clearly: I’m not nor will ever be a vegetarian or vegan.
Nonetheless, I’ve just published my latest book (#32 if you’re counting) and the title is—gasp—How to Grill Vegetables.
Throwing a Traditional Argentinian Asado
In Argentina today, every event from birthday parties to local festivals includes a real-fire barbecue. There are no gas or charcoal briquettes in sight at these get togethers, only natural charcoal or real wood burnt down to fiery coals to cook the very beef-forward dishes. Sounds wonderful, doesn’t it?
We’ve worked with our friends at Ñuke to pull together what makes an asado so special so you can host your own. (Hint! It’s the time spent with family and friends that really makes it special…but the beef is key too.)
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.
If I grilled for you at my house, I’d reach for it often. On the menu might be flatbread baked in the embers, the tops pooled with olive oil and served with Catalan roasted vegetables; line-caught swordfish finished with olive oil and a squeeze of lemon; a green salad with homemade vinaigrette; and maybe a slice of pound cake sautéed in a fruity olive oil with mixed fresh berries. Yes, I’m a profligate user. I love the flavors fresh olive oil imparts to grilled foods.
In Pursuit Of The Ultimate Ribs!
Is the ultimate pork rib something that can be achieved? I enjoy experimenting with different ways to season and cook pork ribs. There are so many approaches to making idyllic pork ribs. You must decide on the type of rib, the seasonings, the type of grill or smoker to cook on, and whether to add sauce or not.
