The New Cuts of Steak: Big Flavor, Merciful Price

Flat iron? Calotte? Teres major? Meet the new steaks, and don’t feel badly if you haven’t heard of them. A few years ago, the Beef Checkoff program teamed up with meat scientists from the University of Florida and the University of Nebraska to identify value cuts for consumers while minimizing “trim”—the bits that are ground into hamburger. They focused most of their efforts on the chuck (shoulder) and the round (hind leg), well-exercised muscles that are robustly flavored and tender if cooked properly. Read More…

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Authentic Spit-Roasted Peruvian Chicken

Have you ever gone out to eat only to be ambushed by a dish so memorable that it haunts your dreams, daring you to try to replicate it at home? Read More…

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RECIPE OF THE WEEK: LEMON SESAME CHICKEN WINGS

This tailgating season, try these chicken wings infused with a lemon-sesame marinade and brushed with a smoky beer barbecue sauce.

For Labor Day: 10 Indispensable Tips for Grilling Sausage

Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage. And when it comes to sausage grilling expertise, I turn to our house authority, my stepson, Jake Klein. Read More…

To order Jake’s unique sausages, click here.

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Smokin-It Smokers and Accessories

If you’ve been reading this blog, watching the Project Smoke TV show or using the new cookbook this year, you have seen the trend toward smoking (otherwise known as “the new grilling”). Moment of truth: have you joined the Project Smoke movement and tried it at home yet? If not, you are out of excuses: come on in, the water is fine. Read More…

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RECIPE OF THE WEEK: ST. LOUIS PORK STEAKS

Mention St. Louis barbecue to most Americans and what comes to mind is ribs. But visit a typical St. Louis backyard in the summertime and you’ll likely find something very different sizzling away on the grill: pork shoulder steaks slathered with a tomato-based barbecue sauce.

Eat Steak Like a Brazilian: Picanha, Part 1

While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha. Pronounced “pee-KHA-nyah” in Portuguese, this tender cut of beef is indisputably a carnivorous heaven on earth. Read More…

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How to Clean Your Grill Efficiently and Safely

The reports are in and they downright scary: Cleaning your grill can leave behind wire bristles that, in rare cases, have injured consumers of meats cooked on affected grill grates. Well, don’t let the news reports get you down. There are alternatives to the risk of stray wire bristles when cleaning your grill. Read More…

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WOOD OVEN LOBSTER MAC AND CHEESE

A reinvention of a classic comfort food with roasted chiles, bacon, lobster, and wood smoke.

New Grilling and Smoking Accessories from Best of Barbecue

Many of you know my Best of Barbecue products—over the years we have released more than 100 grilling tools, fuels, and accessories designed to help you grill your way across Planet Barbecue. The newest additions to my line are available online now—from fuels to generate fragrant wood smoke to new silicone gloves that protect your digits from the flames to a notebook that helps you log your successes in taking your barbecue to the next level. Read on for what I hope are the most useful and durable BBQ accessories you’ll add to your collection this year. Read More…

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Camp Chef Pellet Grills and Smokers

As revolutionary pellet grill technology has spread across the industry, many have come to appreciate the grills for their easy-to-use controls and versatility. Read More…

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RECIPE OF THE WEEK: CITRUS-SMOKED TURKEY BREAST

Here’s a turkey breast bright with citrus (lemon, lime, orange, and grapefruit, pureed rind and all), with fennel pollen (or fennel seeds) for a licoricy sweetness.

Ribs in a Hurry: 5 Great Techniques

Ribs—crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce—invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking. Bet you could go for a slab right now. But wait—it’s a weeknight. And ribs take hours and hours to cook, right? Read More…

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Grilling with REC TEC Pellet Grills

As the grilling industry continues to evolve, we see more and more control and accuracy from temperature gauges. Read More…

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Revealed: My Most Popular Burger Recipes

The most popular food for grilling—no surprise—is burgers, reports the Hearth, Patio and Barbecue Association (HPBA). Eighty-five percent of the people polled by HPBA preferred burgers to hot dogs, chicken, and even steak. Booya! Here are the burger recipes on my website that have tallied the most views. Read More…

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Behind the Scenes at Barbecue University

It’s 6 a.m. and the sun is rising on the Cheyenne Mountain Lodge. In two hours, its huge patio will be overrun with people eager to survey the impressive collection of grills and smokers amassed for Day 1 of Barbecue University with Steven Raichlen at the Broadmoor in Colorado Springs, Colorado. Read More…

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GRILLED LITTLENECK CLAMS WITH LINGUIÇA

Dig up littleneck clams on the morning of July 4th, then grill them over a wood-enhanced fire just long enough to open the shells. Keep them warm in a broth of garlic, wine, tomatoes, and linguiça (Portuguese sausage).

The Smokers and Grills of Project Smoke, Season 2

Since Season 2 of Steven Raichlen’s Project Smoke began airing in late May on American Public Television, we’ve been inundated with requests for information about the smokers and grills we used on the show. We’re very proud of this gallery, folks. Yeah, it’s sort of like going to barbecue heaven. Read More…

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Grilled and Smothered Artichokes from the Vegetable Butcher

You may be able to carve meat, but butchering vegetables…? Today’s guest blog post comes from fellow Workman Publishing author, Cara Mangini, who wrote a fabulous book called The Vegetable Butcher. Yeah, I know, most of you are unrepentant carnivores—me too—but these gorgeous and unbelievably tasty grilled artichokes sure made me sit up and take notice. Read More…

UPCOMING EVENTS