GRILLED VEGETABLES, SANTA MARGHERITA STYLE

I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a handsomer platter.

The Smokers of Project Smoke

Playboy (or Playgirl). Maxim. Sports Illustrated. Here at BarbecueBible.com we have our own parade of pinups. They’re called grills and smokers and they inspire the same sort of lust in this community that scantily clad bodies do elsewhere. Many of you have been asking for a complete list of the grills and smokers used on the new Steven Raichlen’s Project Smoke TV series on public television. (Click here to see where it’s airing near you.) These babes are, well, hot. Read More…

Your Guide to Heritage Meats

Twenty years ago, it didn’t even occur to most of us to inquire about the origins of our food. To whit, when I was researching and writing BBQ USA (Workman, 2002), pit masters couldn’t wait to talk about their barbecue techniques—the pit, the wood, the rubs and sauces, their unflagging patience. But curiously (in hindsight), no one discussed where the meat came from. Read More…

TRENDING IN THE STORE

RECIPE OF THE WEEK: ONION BOMBS

Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness.

10 Steps to Grilling the Perfect Porterhouse or T-Bone

In our last blog post, we explained the difference between a porterhouse and a T-bone steak. Today we cover the 10 steps to grilling the perfect T-bone or porterhouse—no matter how thick. Read More…

Greens, Meet Grill: Grilled Salads

When I was growing up, barbecue meant meat. Preferably steak. And more steak. The idea of grilling a bell pepper or a portobello mushroom, or (gasp!) lettuce would have seemed as foreign as landing a man on the moon. Meat went on the grill outdoors. Salads were prepared in the kitchen. Period. Well, we did land a man on the moon, and we do now grill salads. See More…

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RECIPE OF THE WEEK: SAMBA DOGS

Just in time for National Hot Dog Day (July 23), we bring you these explosively flavorful hot dogs I experienced at a samba school in Rio. The vendor topped her charcoal-grilled hot dogs with a luscious relish of corn, tomatoes, peas, black and green olives, and hard-cooked eggs.

The “McRob”: A REAL Barbecued Rib Sandwich

You know our friend and Barbecue Board member Rob Baas. A few weeks ago the Project Smoke fire wrangler, BBQ U alum, and all around master of live fire cooking had the idea to reimagine the fast food McRib as real barbecue. Challenge met and expectations surpassed. This is one guest blog I can’t wait to try out on my smoker. Read More…

Sweet Corn Around the World: 10 Globally Inspired Recipes

Are you ready for your sweet corn epiphany? Here are 10 globally inspired ideas for taking this year’s crop over the top. See More…

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HILL COUNTRY BRISKET WITH COCA-COLA SAUCE

The perfect brisket is the holy grail of barbecue—often pursued, rarely attained. Your goal is a thick moist slab with a crusty “bark,” a vivid smoke ring, and meat so smoky, you’re inclined to measure your consumption in pounds, not ounces.

Project Smoke Coming to a PBS Station Near You

Excited? That doesn’t begin to express the emotion. After years of planning and months of shooting and editing, my new TV show, Project Smoke, launches on Saturday, June 27 (and in some cities July 4th weekend or later this summer). Our mission: to do for smoking what Primal Grill did for grilling. Read More…

10 Barbecue Hacks: Simple Tricks for the Grill

Two new groups of graduates recently left Barbecue University with diplomas in hand. I’m proud to have helped them ascend the ladder of barbecue enlightenment. Here are some of the “secret” techniques from the school to help you up your game at the grill. See More…

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Reverse Searing: Godsend or Gimmick?

When I started smoking meat 25 years ago, no one knew of reverse searing. Today, you can hardly browse barbecue websites without being urged to try it. The process turns the traditional method of cooking a steak or roast—hot sear followed by slow roast—on its head. You start by smoking the meat low and slow to an internal temperature of about 100 degrees, then you char it over a hot fire to raise it to the desired temperature, applying the crisp smoky crust at the end. Read More…

How to Choose the Best Ribeye (Cowboy) Steaks

From our friends at Strauss Brands who brought us What Is Grass-Fed Beef and What’s So Great About It? and provided the beef for Project Smoke come two helpful videos on steak. See More…

FROM THE STORE

BREAKFAST ON THE GRILL: THE MILE HIGH PANCAKE

This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill.

Extreme Grilling: Steak Six Ways

You’re a confident griller of steaks. You’ve mastered New York strips, you can handle flank steak, and on several occasions, have produced magazine centerfold-worthy porterhouses.

Now it’s time to tackle extreme steak grilling: That means on a shovel, grilled over spruce branches, wrapped in hay, in a salt and cloth crust, on a pitchfork, and my favorite—grilled directly on the embers. Read More…

Home-Smoked Pastrami, Part 2

Recently we told you about the fascinating history of pastrami. (Hint—it involves camels, geese, and beef navels.) This time I’m going to reveal the 8 steps to pastrami nirvana, complete with my fail-proof recipe for pastrami you cook like barbecued brisket. The only other thing you need is mustard. Read More…

FROM THE STORE

THE GREAT AMERICAN HAMBURGER

What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). And it shouldn’t be too lean: 15 to 20 percent fat is ideal.