Steven Raichlen Predicts Barbecue Trends for 2017

A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more interesting fuels and flavorings than ever before. The bad news? There is no bad news. Just more great grilling and smoking for the year to come. Read More…

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Strategies and Recipes for Healthy Grilling and Smoking

Whether you’ve resolved to shed a few pounds picked up during the holidays or have committed to making lasting lifestyle changes, your grill or smoker can be an invaluable ally. Read More…

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RECIPE OF THE WEEK: SALT BRICK CHICKEN

I’ve owned and used salt slabs for many years, but only recently did I realize I’d been missing half their benefit. Like most people, I grilled food on top of the slab. But the real magic happens when you grill food under it. Italian pollo al mattone—chicken grilled under a brick—is excellent. Grilled under a salt brick is off the charts.

Raichlen’s Best Barbecue and Grilling Restaurants of 2016

It’s tough work, as the cliche goes, but someone has to do it. Part of my job—one of the best parts—is keeping tabs on the best new barbecue and grill restaurants. 2016 has been a banner year for live-fire cooking. The Grillworks wood burner has become the new stove in restaurants from New York to California. Elsewhere, chefs have taken a giant step backwards, installing wood-burning hearths that would have been at home in colonial kitchens. Here are a dozen of my favorite new restaurants for 2016. Read More…

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Barbecue, Tiki Torches, and Trader Vic

Tiki totems flanked the entrance to a cavernous tropical paradise where dugout canoes hung from the thatched ceiling and beverages—even nonalcoholic ones—came with paper umbrellas and fresh orchids. Of course, most captivating to me were the teak pupu platters with sizzling prawns, teriyaki beef skewers, crispy chicken wings, fried wontons, crab Rangoon, and best of all, sweet and sticky barbecued spare ribs you sizzled on miniature flaming hibachis. Read More…

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The Ultimate Holiday Prime Rib

Prime rib. No other hunk of meat has such wow power. And no other cut strikes more fear in the hearts of home grill masters. With the holidays just a few days away, I feel the anxiety level rising. My inbox is inundated with questions, while search engines thrum with the words “prime rib recipe.” For the record, Google returns 1,430,000 results. Your search is over, however. My two-step method, which I debuted on Project Smoke, is simply the ultimate way I’ve found to cook this magisterial cut, also known as a standing rib roast. Read More…

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Barbecue Made Easier with Grilling Baskets

The grill grate is a staple to our grilling experience, but it can be a challenge to grill food that is small, too numerous, or prone to sticking on the grate. That is why a grilling basket is an indispensable tool in your barbecue arsenal. Read More…

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COFFEE-CRUSTED SPIT-ROASTED PORK LOIN ROAST

In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to think of it as the pork equivalent of beef prime rib—but with an eminently friendlier price tag.

Holiday Gift Guide for Grillers and Barbecuers

Stressing about what to buy for that grill-obsessed special person for the holidays? Don’t worry: we’ve got you covered. The BarbecueBible.com staff has assembled a dozen recommendations for delighting the griller or barbecuer on your gift list this holiday season. Remember: if they grill better, you eat better. Win–win for all. Read More…

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Holiday Gift Guide for Foodies

Some people are just plain difficult to buy for. But everyone loves to eat. Especially when it’s food that’s thoughtfully sourced, humanely handled, and hand-crafted following time-honored traditions. Extra points if it’s smoked. Read More…

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RECIPE OF THE WEEK: SMOKEHOUSE WINGS

Chicken wings enhanced with smoky flavor, smothered in jalapeño sauce, and topped with cilantro and peanuts. Napkins and cold beer required.

Our Best Thanksgiving Turkey Yet: Butter Under the Skin

The last three years, I have brined my Thanksgiving turkey with bourbon and aromatics and smoke-roasted it on a kettle grill, the lid raised by resting it on a rotisserie ring. (Notice I said smoke-roasted—not smoked. The former is done at a higher temperature to ensure crisp skin.) It’s simply the best turkey I know how to make. But what if there was a different way to cook, a better way? I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris. Read More…

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12 Simple Tips for Making This Your Best Thanksgiving Ever

The most popular food holiday of the year is nearly upon us. And that means high anxiety or gustatory bliss. Here in Raichlandia, we practice a 12-step program—12 simple tips to boost your T-Day performance. Read More…

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GRILLED “TURKETTA” FOR THANKSGIVING

Introducing “turketta”, a boned, rolled, stuffed, grilled turkey breast inspired by Italy’s porchetta.

Ham for the Holidays: Smoke a Ham at Home

Are you ready for the holidays? It’s a slippery slope after Halloween. First up, of course, is Thanksgiving. And we’ll be your resource for that as we’ll be posting a couple of options for turkey. (Spoiler alert: One speaks Italian.) But what would be more traditional, more welcome than a house-cured, house-smoked ham to sustain the household through the coming days? Read More…

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The Pinnacle of Pork? Porchetta (or Porketta)

Porchetta (pronounced “por-ketta”) is a spectacular roulade of pork—whole hog traditionally, or shoulder or loin—rich with crisp belly fat, blasted with garlic, herbs, salt, pepper, and citrus zest. Read More…

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3-2-1 Ribs Revisited: Is It Time for New Math?

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs. Read More…

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Tempted by Tacos

Even baby boomers have a difficult time remembering when tacos—like pizza—weren’t a ubiquitous part of the culinary landscape. (Glen Bell opened the first Taco Bell restaurant in 1962 and went public with his franchise in 1970.) Now, Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. Read More…

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RECIPE OF THE WEEK: BRISKET ON THE BONE

Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.