Buying Beef: Prime vs. Choice, Wet-Aged vs. Dry-Aged

As a member of this barbecue community, you probably buy a lot of meat. And when you do, you may have lots of questions: Should you buy Prime or Choice? Wet-aged or dry-aged? Here’s how to speak with your butcher so you sound like you know what you’re talking about. Read More…

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Our Top 5 Trending BBQ Recipes of 2017 (So Far)

It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are some recipes that were especially popular on BarbecueBible.com during January and February. Read More…

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RECIPE OF THE WEEK: HONEY HAM RIBS

Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs.

Smart Smoking: Build a Long-Lasting Charcoal Fire

Maybe you promised to bring brisket to work in the morning and can’t afford to stay up all night. Or it’s a workday, but guests are coming at 6 p.m. for your famous pulled pork. Fortunately, there are several methods for building a fire capable of sustaining itself for several hours, anywhere from 6 to 18. Read More…

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Smoke-Roasted Chicken Drumsticks with Maple-Sriracha Glaze

A Super Bowl Sunday guest, upon trying these fabulous barbecued chicken drumsticks, remarked, “This doesn’t even taste like chicken!” That is the power of wood smoke. It adds color, flavor, and appeal to nearly everything. These smoke-roasted chicken legs are simple enough, but we have a few tips for you. Read More…

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Grilled and Smoked Recipes for Super Bowl Sunday

Super Bowl Sunday is one of the biggest eating days of the year, second only to Thanksgiving. And planning a menu—especially around grilling and smoking—is half the fun. Read More…

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Grills We Love: The Pit Barrel Cooker

You know you’ve “arrived” when the barbecue community assigns an affectionate acronym to your grill or smoker—BGE (Big Green Egg), WSM (Weber Smokey Mountain), and now, PBC (Pit Barrel Cooker). Or when sales go in a few short years from thousands to millions. Read More…

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RECIPE OF THE WEEK: CHINATOWN RIBS

Just in time to ring in the Year of the Rooster on Lunar New Year this weekend: If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke.

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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