Join Steven Raichlen, the world’s top barbecue and grilling authority, for the ultimate experience for grilling enthusiasts of all skill levels: Barbecue University™ at the luxurious Forbes 5-Star Broadmoor resort in Colorado Springs, Colorado. Two sessions have been scheduled, May 24 – 26 and May 27 – 29.
Bacon-wrapped beef filet mignons are a staple on the menus of premium steakhouses. But luxurious albacore tuna (sushi-grade, of course) gets a similar treatment in this recipe, which debuted on the third season of Project Smoke.
Are you a member of our BBQ Board community? The BBQ Board is where you can ask your BBQ questions, share your tales from the grill, connect with Steven directly, and more.
Are the late summer doldrums affecting your grilling game? If you’re bored with the same old steaks, chicken, shrimp, vegetables, etc., I have a surefire antidote—four indispensible world-class sauces that will make you look like a genius.
Though they represent grilling cultures on three continents, these sauces have one thing in common: extra virgin olive oil.
For a few weeks in late summer—usually the first of August through mid-September—chileheads can buy fresh Hatch chiles grown in New Mexico’s Hatch Valley. A couple of weeks ago, our friends at Melissa’s (produce suppliers for Project Smoke) sent us a box of what I think are some of the best roasting chiles on Planet Barbecue. Fairly mild on the heat index, Hatch chiles are similar to poblanos, but with narrower shoulders. I’ll stuff the largest, straightest ones with beans and cheese for vegetarian Chiles Rellenos (click here for the recipe) and use the remainder to make a batch of Barbecue University’s Chile Verde. They make a great addition to smoke-roasted mac ‘n’ cheese, too. For more on Hatch chiles, click here.
Introduce authentic American barbecue flavor to your kitchen with Steven’s new line of innovative spice rubs: Steven Raichlen’s Project Smoke World-Influenced Barbecue Rubs. We know that’s a mouthful, but just wait until you taste them in these 6 mouthwatering recipes.
This summer we are bringing you the ultimate grilling essentials sweepstakes—whether you are a beginner looking to launch your grilling career in style or an experienced griller keen on expanding your summer entertaining repertoire, these tools will get you there.
These convenient tools will make you look like a pro, from ultra-sharp knives from Shun Cutlery to the hassle-free ChicWrap Foil Dispenser, and expand the ways you can use your grill, from the genius raised rail Grill Grate to the inventive Beer Can Roaster. No matter what your protein of choice, this sweepstakes includes the knives, rubs, and tools you need.
If you’re a grilling or smoking enthusiast, our selection of grills and smokers on Project Smoke Season 3 is inspiring and not a little overwhelming. Click here for a guide to what sort of grill or smoker I used, what I cooked on it, and what’s fired up in the background.
Roasting in the embers—a method of grilling I like to call “cavemanning”—has become one of my favorite ways to grill dense vegetables, steaks and chops, and now, shellfish.
Bringing you updates when we find new products hitting the market, here is a list of new gadgets and tools that are worth a look.
The convenience of having a digital copy of your favorite cookbook just got a lot more affordable. 4 of Steven’s e-cookbooks are available for $1.99 or less, this month only!
This easy recipe, which made its debut on Super Bowl Sunday, proved so popular that it’s now transitioned to a summertime favorite.
