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TONGUE-IN-CHEEK MEATBALLS & GRILL UP A PERFECT ROAST CHICKEN

There’s something supremely satisfying about a whole roast chicken—beautifully browned with crisp skin and juicy, succulent meat.

THE BEST POTATO EVER? SMOKE-ROASTED HASSELBACK POTATOES

Steven calls them “potato chips on a bone.” That’s as accurate a description as I’ve heard for these accordion-cut potatoes, delectably crispy on the outside and creamy on the inside with an alluring hint of wood smoke.

Invented by a chef at Stockholm’s venerable Hasselbacken restaurant in Sweden (founded in the 1700’s and still in business), hasselback potatoes are one of the trendiest spuds to come down the pike in years. And they only take a few minutes more to prepare than plain baked potatoes. Anyone with modest knife skills can create these starchy works of art.

PERFECT FOR PARTIES: YAKITORI, A HOT GRILLING TREND

Trolling for new menu ideas for fall and winter parties? Look no further than the grill masters of Japan. Trending now among American chefs is yakitori. The word literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favorite grilled meat.

BEER CAN CHICKEN

Though he did not invent beer can chicken, Steven literally wrote the book on the subject, sometimes called “chicken on a throne.” Like nearly everyone, Steven was (and continues to be) captivated by the wacky, indecorous technique.

GREATEST HITS: 10 RECIPES FROM BARBECUE UNIVERSITY™

While brainstorming an all-new menu for BBQ U 2018, I reminisced about the most popular recipes—the ones students couldn’t wait to make for friends and family once they returned home. Here, I’m sharing ten of the “greatest hits” with you.

BARBECUE BIBLE’S 2017 TAILGATING SWEEPS

Every tailgater has a favorite tradition. Whether that tradition occurs in the parking lot of a storied baseball park or in the shadow of a sold-out football stadium (or even in your backyard!), it invariably involves live fire cooking.

WHAT’S NEW IN BEST OF BARBECUE –TAILGATING SHOPPING LIST

If you’re part of this glorious and fanatical culture, you know how competitive the sport of tailgating is. Anyone can wear their team colors and accessorize with foam fingers, but it takes gumption and guts to set up a field kitchen in a parking lot and play host all day and into the night. It takes good equipment, too. Click here tailgating finds that will prove you’re at the top of your game.

BACON YOU CAN’T LIVE WITHOUT

Candied bacon. Because sometimes, more is more. Yes, one of America’s favorite foods, while darn near perfect, can be just a skosh better when it’s brushed with pure maple syrup, crusted with brown sugar, and grilled. The salty-smoky-sweet combination is extraordinary.

TAKE YOUR GRILLING TO THE NEXT LEVEL: BBQ UNIVERSITY™ AT THE BROADMOOR

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.