RECIPE OF THE WEEK: SMOKED DEVILED EGGS

Smoke and fire take eggs in gustatory directions you’ve never dreamed of.

Game On! Our Top 10 Tailgating Tips

Tailgating has come a long way since November 6, 1869, when spectators lowered the buckboards (tailgates) of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers. Today, the real competition’s on the asphalt, not the AstroTurf. Read More…

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How to Cook with Wood

For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book. Read More…

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RECIPE OF THE WEEK: GRILLED MEATBALLS

The common meatball is about to get a lot better. Grilling sizzles the fat, endowing the meatball with a crusty exterior.

10 Indispensable Tips from Brooklyn Sausage Master Jake Klein

Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn, is one of the most creative sausage makers in North America. And not just because he’s my stepson. Jake has channeled Spanish paella, New Orleans oysters Rockefeller, Miami’s cubano sandwich, and a New York deli Reuben in a sausage casing. To make the aforementioned brisket sausage, Jake folds home-smoked burnt ends into ground fresh brisket meat, which he re-cooks a second time in his smoker. Think of it as barbecue’s second coming.

With tailgating season upon us, I asked Jake for his top 10 tips on making and grilling sausage. Even the old man learned something new. Read More…

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Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Unless you’ve been in a food coma for many years, you’ve likely heard of Kobe, the ultra-premium beef named after the capital city in Japan’s Hyogo prefecture. Kobe beef is renowned for its outrageous tracery of white intramuscular fat (called shimofuri, or “beautiful snow”), unctuous, buttery texture, and complex umami flavors. When raw, it resembles nothing so much as a red or pink tablecloth overlaid with delicate white lace. Adding to its mystique are those rumors, largely unfounded, producers say, of sake massages and diets supplemented with beer. Read More…

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RECIPE OF THE WEEK: SMOKE-ROASTED APPLE CRISP

One way of savoring apples is as an apple crisp with a buttery, bubbling granola and brown sugar topping.

Barbecue University™ 2016: Where There’s Smoke

Prime rib steaks. Wood oven lobster. Piri piri prawns. Ribs cured like ham served with mustard seed “caviar.” Citrus-fennel turkey breast. And a Caribbean spiced whole hog in a caja china.

Hungry yet? We’re just getting started. These are a few of the more than three dozen dishes we’ll be smoking, grilling, and spit roasting during the annual orgy of smoke and fire known as Barbecue University™ at the luxurious Forbes 5-Star Broadmoor resort in Colorado Springs, Colorado. This year, we’re offering two action-packed, back-to-back sessions: June 8 to 11 and June 11 to 14. Read More…

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Cheeseburger! Cheeseburger! Cheeseburger!

The practice of topping a burger with cheese became popular in the 1920s. While a classic cheeseburger usually features a thin slice of cheese melted on top of a sizzling beef patty, there are many other ways to marry meat and cheese. Read More…

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RECIPE OF THE WEEK: GRILLED OCTOPUS

The fire brings out the sweetness of the delicate white meat, which in turn absorbs the flavors of olive oil, oregano, and charcoal without surrendering its own.

Smoked Beer-Can Burgers, Plus 3 Variations

“Every few years, a dish or two comes along that captures the fancy and taste of a generation. Typically, it’s a dish that most people had never heard of one year, then couldn’t seem to live without the next.” Steven wrote these words in the preface to Beer-Can Chicken (Workman, 2002), and they still hold true today. Read More…

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High-Tech Grilling Gadgets

Call me a Luddite. When it comes to barbecue, I like to manage the metrics with the tools I was born with. The palm of my hand, for example, for gauging the heat of a grill. (Remember the Mississippi Test?) Or my index finger for poking a steak or chop to check its doneness. Read More…

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MAPLE- AND MOLASSES-GLAZED BABY BACK RIBS

Four of New England’s most iconic products—maple syrup, molasses, apple cider, and maple wood chips—conspire to make these smoky, sticky ribs irresistible.

Really Big Beef—Introducing Shoulder Clod

Barbecuers seem to give pork shoulder (a.k.a. Boston butt) all the love, ignoring its beef counterpart, shoulder clod. That’s a shame, because it’s easy to cook, drop-dead gorgeous to serve, and if you love beef, a slice of this tender, crusty, smoky meat will make you feel like you’ve died and gone to heaven. Read More…

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Make Any Barbecue Rub with the Rub Matrix

OK, folks. Back to school? Back to chemistry class. I promise to make this painless. You already know the formula to Raichlen’s Rub (a.k.a. the only barbecue rub you will ever need in this life), right? Well, here, in easy-to-understand chart form, is how to customize that rub to produce a wide range of flavors and ethnic character. In other words, by subtly varying each core ingredient—and adding strategic aromatics—you can create an infinite variety of rubs. Find Out How…

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RECIPE OF THE WEEK: THE ULTIMATE CHEESE “STEAK”

A whole butterflied beef tenderloin stuffed with poblanos, onions, and provolone cheese, then grilled and served with chipotle sauce.

Brisket Made Easy

Brisket. Few words have such power to make mouths water and stomachs roar with hunger. Brisket is the summum of Texas barbecue and its popularity extends far beyond the Lone Star State. Food writers and pit masters like to mystify the process, making smoking a brisket sound as difficult as quantum physics. Read More…

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Gazpacho Hits the Grill

For years, I’ve relied on a simple remedy from the garden to beat the heat—a sort of a cross between a cold soup and salad. The Spanish call it gazpacho. I call it the most refreshing soup on Planet Barbecue. Read More…

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