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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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…

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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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