Steven Raichlen's Barbecue! Bible

Hot Stuff

Outrageous and Fun: Fair Food to Grill At Home

Outrageous and Fun: Fair Food to Grill At Home

Forget cotton candy, caramel corn, and funnel cakes. If you’ve been to a fair or festival recently—the national calendar is clogged with dates in August and September—you know food offered on the midway has veered into “freak show” territory. Fried nuggets of pure butter, beer-battered dill pickles stuffed with hot dogs, and even deep-fried Kool-Aid. (Don’t ask.) With nearly everything on a stick. I couldn’t help myself: I started trolling newspapers, blogs, and the food press to find the most outrageous fair-type foods that could be replicated...

Read more →

Barbecue University™

Sweet Corn Steps Up to the Plate

Sweet Corn Steps Up to the Plate

A company well-known for canned and frozen vegetables recently announced America’s favorite vegetable is . . . drum roll, please . . . broccoli. Sorry, but I’m not buying it. And not just because they only polled 4,000 people. What I am buying is sweet corn—from roadside stands, the farmers’ market, and when they’re selling fresh local ears, even the supermarket. Just-picked sweet corn is in season in many states right now, making it one of the best things about August and the dog days of summer. Corn has its...

Read more →

Barbecue University™

The Cold Grate Method for Grilling Steaks

The Cold Grate Method for Grilling Steaks

If your idea of a perfect steak is crusty on the outside, grilled to a uniform rare to medium-rare, masterfully seasoned with a hint of wood smoke, and tantalizingly juicy when you cut into it, listen up. There’s a new grilling method you’ve probably never heard of. The secret? A cold grate. I was first introduced to this singular technique by David Parrish, the founder of Adrenaline Barbecue Company (aka, ABC) of Concord, North Carolina. David,...

Read more →

Planet Barbecue

Chiles Rellenos Hit the Grill

Chiles Rellenos Hit the Grill

Warning to all you carnivores out there. The following blog and recipe are vegetarian. But I promise you won’t miss the meat. Raichlen’s rule holds that if something tastes good boiled, baked, sauteed, or fried, it surely tastes better grilled. Case in point: chiles rellenos. This traditional Oaxacan dish—poblano chiles stuffed with cheese (and sometimes ground beef) and deep-fried in egg batter—puts 450 calories on your waistline and 37 grams of...

Read more →

Eat Your Words

Remembering Jonathan Gold

Remembering Jonathan Gold

 I never met Jonathan in person. But his writing was so personal and intimate and his advice generously given and spot on, I felt in some sense I knew him. Jonathan Gold was the restaurant critic for the Los Angeles Times, of course, and he passed away earlier this week at the way-too-young age of 57. Actually, to identify him solely as a restaurant critic would be like calling Shakespeare a scriptwriter or Picasso a dauber of paint. Jonathan had a bloodhound’s nose for sniffing out authentic cuisine...

Read more →

Under the Hood

Social Grilling with iBBQ’s Angara Dining Table

Social Grilling with iBBQ’s Angara Dining Table

This post is brought to you by iBBQ, which provided advertising support. If you’ve been watching Project Fire on PBS, no doubt you have seen Steven Raichlen grilling on the gorgeous Angara Maximus. iBBQ’s ingenious grill table is more than the sum of its parts. A sexy outdoor dining table with an innovative gas grill built into it, the Angara represents a movement: Social Grilling™. The experience of grilling as a group while seated around...

Read more →

Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

There must be a thousand restaurants in Tokyo like the Izakaya-Tomotsu near the train station in the Chiyoda-Ku ward: eight stools lined up at an L-shaped counter; and outdoors, two rickety tables with beer crates for chairs. This rough-and-tumble yakitori parlor serves up every imaginable cut of grilled chicken, from the leg, wing, neck, and skin to the liver, gizzard, heart—and a great deal more. All this comes from a closet-size kitchen dominated by a charcoal...

Read more →

Hot Stuff

A Pit, A Pig, A Party

A Pit, A Pig, A Party

The following blog was written by Mike Fox, a New Yorker and longtime fan of Steven’s. We were intrigued by the photos he sent and invited him to contribute a story chronicling his first experience barbecuing a whole pig.  Back when the cold winds were blowing in February or March, it seemed like a fun idea to try to barbecue a whole pig. Many "learning experiences" (translation: mistakes) later, it turns out we were right. On June 30th we had a great...

Read more →