Newsletter Archive
It’s National Women’s History Month. And who better to help us celebrate than Susie Bulloch, creator of HeyGrillHey.com! With 900K Facebook followers and a barbecue empire that includes sauces, rubs, brines, and highly educational videos, Susie is one of the foremost voices in American barbecue. On a more personal note, we loved having Susie on my Project Fire Season 4 TV show, where she prepared a drop-dead delicious bourbon apple crisp. I asked Susie to tell us about some of the women who helped her on her barbecue journey. Read on!
In honor of Mardi Gras, we asked Meathead for some of his favorite Mardi Gras recipes. Yes, that Meathead—founder of Amazingribs.com and author of Meathead: The Science of Great Barbecue and Grilling and the forthcoming The Meathead Method.
Get ready for luscious Oysters Grilled with Roasted Butter and Romano and jaw-busting New Orleans BBQ Shrimp and Andouille Po’Boys.
Forget about steak. Forget about brisket. Today I’m going to tell you about the world’s best side dish: the stuffer, aka the Jack Tarr, aka the Raichlen “baked” stuffed potato.
Yes, the lowly spud is about to achieve masterpiece status thanks to—you guessed it—live fire.
Because you’re not really going to bake that potato. Instead, you’re going to smoke-roast it on the grill.
Spice up your grilling routine with this Three-Alarm Grilled Shrimp recipe, featuring Spritz King’s smoky Chipotle Grilling Spray. Perfect for weeknight dinners or weekend cookouts, these shrimp are quick to make and packed with bold flavor. Ready to turn up the heat? Click to get the recipe and make your next BBQ sizzle.
Osso buco is one of the glories of Italian cuisine—veal shanks braised for hours with wine, herbs, and aromatic vegetables. It starts with an undisputably tough cut of meat—the shin—and you cook it low and slow until it’s tender enough to eat with a spoon. The best part might just be the buttery marrow inside the shank bone.
Hi, everyone. Are you looking for Super Bowl recipes? Super Bowl 59 is coming. And that means the Battle of the Titans. No, I don’t mean the Kansas City Chiefs versus the Philadelphia Eagles. (Although that will certainly be a titanic match.)
No, I mean the battle between the iconic foods of Kansas City and Philadelphia: burnt ends versus cheesesteaks.
What if you could cure and cook bacon in just 48 hours? And smoke it on a charcoal grill or pellet grill as well as in any sort of smoker.
I call it bacon in a hurry and if you love home-cured and smoked meats, it’s about to change your life.
A reminder that while steak rules the grill and brisket rocks the smoker, no backyard barbecue would be complete without baked beans.
Which brings me to one of our all-time favorite recipes on Barbecuebible.com (and at Barbecue University and the Raichlen home): Oklahoma Joe Davidson’s Best Beans on the Planet.
There’s something magical about firing up the grill and letting the aromas of sizzling meat and spices fill the air. International Hot and Spicy Food Day is celebrated on January 16th each year. It’s an occasion to explore the history and variety of spicy foods, and to test your spice tolerance.
When I heard about this food holiday, I thought, “Why not try something new and stretch my skills beyond my comfort zone?” After all, I have on hand a selection of spice blends from Sauce Goddess.
I opted to try the Fiery Jamaican Jerk rub on a whole chicken.
Another year already?! It seems like I just wrote my grilling predictions for 2024.
Grilling continues to evolve—as it has since a distant human ancestor called Homo erectus discovered you could cook food with fire. There’s no limit to what human ingenuity—and hunger—will deliver. So, here are my predictions for 2025:
The holidays are here. We at barbecuebible.com know what you need: a showstopper you can make fast on a moment’s notice. A hunk of protein that’s meaty enough to satisfy your inner carnivore, yet sufficiently upscale to wow your boss or your company. That shows you to be the sport that you are (it’s the most expensive cut from the steer), but economizes on your time in the kitchen. Enter this eye-popping whole beef tenderloin crusted with cracked pepper and other spices and flash-roasted on a screaming hot grill. Serve it just shy of burnt on the outside and a few degrees warmer than still mooing inside and you’ve got a princely centerpiece for an unforgettable holiday dinner.
This is it. The big kahuna. A barrel-shaped roast served with ribcage (at least part of it) still attached. The ultimate centerpiece for your holiday table. The English call it roast beef; your butcher sells it as prime rib. I call it one of the best ways I know to create high drama (and not a little envy) when you bring this dark, crusty, sizzling, garlic and rosemary-scented monster to the table. And that’s before you carve it! Despite its “wow” power, prime rib is easy to cook: 10 minutes of prep time and an hour or so of roasting (during which you can smoke the eggnog or other cocktail.
