Bring something new to the table this Easter with this recipe for turkey ham, soaked in a brown sugar brine followed by a slow-smoke with apple wood.
Giving you the best of its tips and tricks for smoking and grilling, Barbecue Bible presents this list for barbecue techniques you need to know.
Enter the Barbecue Madness Sweepstakes for a chance to win a Digital Smoker from Bradley and high quality steak and brisket from Creekstone Farms.
For those times you want a smoky flavor and all you have is a gas grill, Steven Raichlen gives advice on the devices and techniques that’ll do the trick.
If you think a Reuben is good made with corned beef, wait until you try it with the garlicky, smoky pastrami Steven Raichlen suggests here.
Should you buy Prime or Choice? Wet-aged or dry-aged? Here’s how to speak with your butcher so you sound like you know what you’re talking about.
Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs.
You promised to bring brisket to work in the morning and can’t afford to stay up all night. Fortunately, there are several methods for building a fire capable of sustaining itself for several hours.
Super Bowl Sunday is one of the biggest eating days of the year, second only to Thanksgiving. And planning a menu—especially around grilling and smoking—is half the fun.
If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke.
A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017.
Like most people, I grilled food on top of the slab. But the real magic happens when you grill food under it.
Steven Raichlen's official newsletter, Up in Smoke, is available exclusively on barbecuebible.com. Culled from experiences on the barbecue trail and beyond, Steven brings you reviews you can use, recipes, answers to your questions, special BBQ store discounts, and more. The newsletter is FREE and comes out every week. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!