Newsletter Archive
Looking for a gratifying barbecue project for January or the other cold months of winter? Look no further. We nominate pastrami.
Picture this: The exterior of the brisket as black as coal. The interior a bright shade of pink. Stunning striations of meat and fat rendered iridescent by curing salt. The bite of black pepper and coriander seed overlaid with the intoxicating scent of wood smoke. That’s before the taste—garlicky, beefy, salty, and supremely satisfying. And you’re about to make it at home. It won’t be difficult, but it will require a little bit of patience.
Sweet and spicy might be my new favorite way to flavor shrimp. Sweet and spicy shrimp is not new, but I put my own twist on it here. Sweet and spicy shrimp typically involves searing the shrimp in a pan and adding a sauce that is both sweet and spicy. Any combination of honey, hot sauce, soy sauce, gochujang, sugar, or sriracha can be used to make shrimp sweet and spicy. The possibilities are endless. The shrimp can be served as an appetizer or as a meal over rice or noodles and veggies.
Happy New Year!
While many people assume barbecuers and grillers “hibernate” during the winter months, mothballing their equipment until Memorial Day, their interpretation couldn’t be further from the truth: 75 percent of grill owners grill in the wintertime, according to the Hearth and Patio Barbecue Association (HPBA). In fact, January is a fantastic month to take the show outside. Whether your goal is to eat healthier, spend less money, or do practice runs for Super Bowl Sunday, we’ve got you covered. And for ten motivating New Year’s resolutions for live-fire cooking enthusiasts, check out Steven’s recent blog.
Time flies when you’re having fun, goes the saying. I can’t believe that 25 years have elapsed since the publication of my book, The Barbecue! Bible. In that time, we’ve seen many barbecue trends come and go. Some have been fleeting (remember the pig wing or pork shooter?). Others have become an indelible part of America’s culinary landscape (how about planked salmon or beer can chicken?). But all remind us that grilling and smoking aren’t just cooking techniques—they’re a passion and a way of life.
So as I look into my barbecue crystal ball, here are 10 trends I see for 2024.
There’s something supremely satisfying about presenting people with a homemade gift, especially one related to grilling or smoking. But time is growing short, so while days-long home-cured bacon or pastrami are out, we found many recipes in our archives that fit the bill. Everything from rubs, to our favorite barbecue sauces, to beef jerky, and more.
A standing rib roast—more commonly known as prime rib—is one of the most magisterial cuts of meat you can put on your holiday table, emblematic of your generosity and unimpeachable good taste. Cooking this precious beef roast less than perfectly could have serious economic and maybe even personal consequences. And the damage to your reputation as a grill master? Incalculable. You’ll definitely want to avoid that. Read on.
Looking for a last-minute holiday gift for a foodie? Check out the German-made HORL knife sharpener. In addition, try making traditional Flammkuchen, a German flatbread pizza that originated in Alsace. Top it with cheese, onions, and bacon, cook it in a hot oven, and garnish it with fresh chives.
You’ll look look like a genius of the grill!!
Chances are you buffed your smoking skills over the past few months, mastering pulled pork, ribs, turkey, and maybe even brisket or home-cured bacon. Are you ready to take your smoking skills to the next level? There are many foods (not all of them proteins) that are revelatory when infused with the complex flavors of wood smoke. Below are foods you may never have dreamed you could smoke—but you’ll sure be glad you did!
We took an informal poll, and discovered (not to our surprise) that having filled their Thanksgiving plates, most people first steer their forks to the side dishes—mashed potatoes, the infamous green bean casserole, and bread stuffing.
Not throwing shade on turkey, of course, but we rounded up some of our favorite grilled or smoked side dishes. (The only exception is Claire’s Cranberry Walnut Bread, which could be baked in an oven.) So if you’re ready to add a new item or two to your T-Day menu, read on. And Happy Thanksgiving to all from Steven, Barbara, and the Barbecuebible team.
Explore the art of outdoor cooking with our blog, featuring a tantalizing Campfire Pot Roast recipe crafted in a Petromax Dutch Oven. Uncover step-by-step instructions, pro tips, and the joy of savoring a flavorful, slow-cooked meal beneath the open sky.
Holy Grail Steak’s Kobe Japanese A5 Wagyu Ribeye and the cutting-edge Schwank Grill, which reaches an astonishing 1500 degrees Fahrenheit, will elevate your home dining experience. This rare Kobe beef, known for its strong marbling and scarcity, guarantees a delectable, melt-in-your-mouth experience. This gastronomic excursion assures an exceptional steakhouse experience when combined with Holy Grail Steak’s Wagyu Tour Pack, which includes top-grade steaks.
The propane-powered Schwank Grill creates the ideal sear in minutes, delivering a golden and crispy outside without overcooking. Say goodbye to long waits, since most steaks are cooked in just three minutes, outperforming typical gas barbecues. With Holy Grail Steak and the Schwank Grill, you can enjoy the pinnacle of steak perfection at home.
Preparing a Thanksgiving meal can be a daunting task, especially for first-time hosts. But the centerpiece of the meal—a moist, Instagram-worthy, and gloriously burnished smoked turkey with Rockwell-esque aspirations can be one of the easiest dishes on your T-Day menu. Really. Read on.
