Steven Raichlen's Barbecue! Bible

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On the Keto Diet? Your Grill or Smoker Can Help

On the Keto Diet? Your Grill or Smoker Can Help

This past holiday season, you couldn’t lob a meatball across a room without hitting a partisan of the Ketogenic diet. So when CNN announced January 3 it was among the most-searched for diet-related terms in 2018, we weren’t surprised. In fact, we were intrigued as we sometimes receive emails and messages on social media from people who’ve intentionally lost weight while stepping up their grilling game. After doing a bit of research, we discovered many of the recipes we’ve published...

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Barbecue University™

How to Cold Smoke Cheese at Home

How to Cold Smoke Cheese at Home

If you’re looking for an easy project to expand your grilling and smoking repertoire, there’s nothing more gratifying than cold smoking cheese. It’s easy, requires very little in the way of equipment, is relatively inexpensive, and is a fantastic addition your pantry. (Not to mention, it makes a great gift.) Wintertime is the perfect time to try your hand at cold-smoking; you should have no trouble maintaining temperatures below 90 degrees in your smoker or grill, especially if you live in a northern state. If you’re...

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Barbecue University™

Perfect For Winter: Grilled Soups

Perfect For Winter: Grilled Soups

From Kentucky’s beloved burgoo to Virginia’s Brunswick stew to cowboy chili, America has a long history with soups cooked over live fire. And yet, mention grilling soup to nearly anyone, and they’ll look at you like you’ve ingested too much smoke—and not necessarily the kind generated by hardwoods. If you spent any time with your grill or smoker this past year, you surely grilled or smoked meat and charred vegetables for a salad or side dish. So it’s not a leap to imagine using one or the other or both to create...

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Our Most Popular Recipes from 2018

Our Most Popular Recipes from 2018

The ringing in of the New Year is always our cue to take a look in the rear-view mirror and identify the most searched topics and recipes on our website, www.barbecuebible.com. Not only is it fun to see where we’ve been, but the data helps us map our editorial path for the coming year. Once again, pork dominated the field in 2018, with everything from pork belly (cured and uncured) to ribs. Here are our top recipes, in order: 1. Bourbon Brown Sugar Smoked Pork Loin ...

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Barbecue University™

13 Tips for Winter Grilling

13 Tips for Winter Grilling

It wasn’t so long ago that people routinely retired their grills after Labor Day, stowing them in a corner of the garage or basement to commiserate with the golf clubs until better weather. My, how times have changed. Whether it’s due to larger investments in grills and outdoor kitchens, a protracted appetite for the smoky flavors of summer, or the continued need for barbecue bragging rights, live fire cooking outdoors has become a four season...

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My Year In Barbecue: 2018

My Year In Barbecue: 2018

2018 may have been fraught with political and financial mayhem, but it was a banner year for barbecue. It was a year of new grills, new live-fire cooking techniques, and some terrific new barbecue restaurants. Here in Raichlendia, the year brought new books, new TV shows, new grilling friends, and a wide world of new grilling experiences. Here are some of the highlights. I’d love to hear about your year in barbecue—let us know on The Barbecue Board, Facebook, Instagram, and Twitter.   January:   My year began with a bang—or more appropriately, with a blast of wood smoke—as I headed to College Station, Texas, to attend Camp Brisket. This intense two day and night seminar hosted by Foodways Texas and the Meat Sciences Department of Texas A & M University covers everything you want to know about brisket: its anatomy, chemistry, physics, and of course, how to trim it, season it, smoke it, carve it, and serve it. The faculty included some of the biggest names in Texas barbecue: Aaron Franklin,...

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BBQ Trends For 2019—Part 2

BBQ Trends For 2019—Part 2

In our last post, I shared with you five predictions for the direction of barbecue in 2019. I’d like to dive deeper, with five more trends that I believe will shape barbecuing and grilling in the coming year.  Not surprisingly, the first concerns a subject that occupied much of my attention in 2018—brisket. That’s right, throughout 2018 I worked on a book about brisket through history and around the world. In April 2019, Workman will publish the new book, The Brisket Chronicles So it’s fitting that we begin...

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Raichlen Predicts: Barbecue Trends For 2019: Part 1

Raichlen Predicts: Barbecue Trends For 2019:  Part 1

A new year already?   It seems like just last week I was writing my 2018 trends blog.  Many of my predictions came true—Fusion ‘Que, Philanthro Que, Hasselback potatoes. And to judge from sales of my plancha, a lot of you discovered the joys of smoke-grilling on a plancha.  Other trends—like thin steaks and salt slab desserts are still a work in progress. Well, there’s a lot on my radar this year, so I’m actually writing this blog in two parts. Here are my first five predictions. Five more appear in Part 2. In the meanwhile,...

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