Hot Stuff
The BBQ Board Has Moved!
Here at Barbecue Bible, we love hearing from our community of grillers, smokers, and meat fanatics. Have you recently tried curing your own bacon? Did you visit a new barbecue joint that the whole world should know about? Do you have a live-fire question that Steven can help answer? Allow us to introduce you to our BBQ Board community with its new home on Reddit. The BBQ Board is where you can ask your BBQ questions, share your tales from the grill,...
Read more →Under the Hood
Essential Tailgating Grills and Equipment for the Best Tailgate Food
The confluence of fall, food, fun, and football is here. It’s called tailgating, and as far as we can tell, it’s a uniquely American phenomenon. According to the polling organization govyou.com, some 27 million of us will attend weekend tailgate parties in the last quarter of the year with millions more entertaining at home (“homegating”). If you’re part of this glorious and fanatical culture, you know how competitive the sport of tailgating is. Anyone can wear their team colors and accessorize with foam fingers,...
Read more →Hot Stuff
Tailgating 2017 Sweepstakes
Every tailgater has a favorite tradition. Whether that tradition occurs in the parking lot of a storied baseball park or in the shadow of a sold-out football stadium (or even in your backyard!), it invariably involves live fire cooking. The grill or smoker you use plays a central role in these celebrations, with mouth watering output ranging from grilled corn to chicken wings and even a bratwurst hot tub. This fall, we're helping you discover new recipes and mix up your tailgating traditions...
Read more →Just in Time for Tailgating Season: Wings
A mom, working out of a small Buffalo, New York, tavern she owned with her husband, single handedly created a market in the U.S. for what was then an overlooked piece of the chicken: the wing. Attempting to satisfy the appetite of her college-age son and his buddies late one night at the family’s Anchor Bar, Teressa Bellissimo remembered the box of chicken wings her meat salesman had given her—yes, they were free—for making stock. She deep-fried the wings, then doused them with butter and hot sauce before serving them with...
Read more →Hot Stuff
The New Veal
After decades of pariah status, veal is making a comeback. Outrage in the 1980s at the cruel conditions under which young calves were raised made Americans lose their appetite for veal. It all but disappeared from restaurant menus and meat counters. Annual per capita consumption dropped from four pounds to about a third of a pound, the equivalent of one measly dinner of wienerschnitzel or veal Parmigiana or osso buco—literally too little to graph. ...
Read more →Barbecue University™
Chicken Labels Demystified
September is National Chicken Month. We’re taking the opportunity to celebrate grilled chicken in all its polymorphous glory. In the coming weeks you’ll learn how to grill whole chicken, chicken breasts, thighs, and of course, how to spatchcock a chicken. We’ll revisit the subject of Steven’s book Beer Can Chicken and other outrageous ways to grill and smoke chicken. Today we start with chicken speak. What do free-range, hormone free, cage free, certified organic, all-natural, and other chicken terms mean (if anything)? Do...
Read more →Hot Stuff
Not Your Same Old Burger: 3 New Burger Recipes for the Grill
We all have our own version of the perfect burger. And we’ve probably grilled it more than we care to admit over the past few months. Now it’s time to step out of your burger comfort zone and graduate to some burgers that stretch not just your jaws, but your imagination. We give you: an American inside-out cheeseburger, a Greek-style ground lamb burger, and a Thai flavor ground veal burger. You can make these burgers with me while watching Project Smoke Season 3!...
Read more →Hot Stuff
Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp
I’ve taught a lot of grilling classes over the years—at Barbecue University at the Broadmoor and at venues all over the world. But earlier this year, I led a course based on a very different premise than my usual classes. Sponsored by BUSH’S (of baked bean fame), Barbecue Boot Camp had two simple missions: transform four students from grilling neophytes to live-fire pros, and help them discover their “grilling alter egos” along the way....
Read more →
