Newsletter Archive

Savory, Salty Goodness: A5 Wagyu Brisket Bacon Recipe

Bacon is universally loved — a crisp wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version: cured and smoked beef belly (navel) or brisket.

The Basic Temps You Need to Know for Grilling + Breakfast on the Grill

You can’t grill accurately unless you know the cooking temperature. There are two important numbers here: the temperature in the cook chamber and the temperature at the grate level. The former helps you with indirect grilling, smoking, and smoke-roasting; the latter with direct grilling.

Comfort Foods To Grill Or Smoke Now

In these unsettling times when “quarantine cuisine” is on the menu, our families are craving comfort foods—especially meals that can be cooked over live fire. We’re sharing some of our favorites, from appetizers to desserts.

Top 7 Tips & Myths: How to Smoke a Japanese Wagyu Brisket

Japanese A5 Brisket is the best of the best when it comes to meat. It might seem like a daunting cut to cook, but have no fear!

A Message from Steven Raichlen

Most of us woke up to a new normal this weekend as the COVID19 menace shut down North America. Our hearts go out to so many people affected by the virus.

Better Than Popeyes: Raichlen’s Grilled Chicken Sandwich

If it tastes good boiled, broiled, baked, sautéed, or deep-fried, there’s probably a way to make it taste even better on the grill. So here’s the Raichlen take on Popeyes’ chicken sandwich.

10 Delicious Recipes to Grill or Smoke in March

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.

Do You Know the Difference Between These Basic BBQ Terms?

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.

Recipe of the Week: Homemade Canadian Bacon

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.

10 Recipes to Grill This Month + 15 Things You May Not Know About Steven Raichlen

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.

What Are Burnt Ends? And 11 Other Key BBQ Terms You Should Know

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.

Smoking Brisket Island Style + 13 Tips for Winter Grilling

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.