Steven Raichlen's Barbecue! Bible

Books

Eat Your Words

Cool Smoke: The Art of Barbecue

Cool Smoke: The Art of Barbecue

From time to time we offer guest blogs on Barbecuebible.com. This one comes from Tuffy Stone, author of Cool Smoke: The Art of Great Barbecue. Classically trained French chef, restaurateur and head cook on the "Cool Smoke" competition barbecue team, Tuffy is a versatile pitmaster. We've asked Tuffy for the low-down on how he uses 2-zone techniques. ------------------------------------------------- The Art of Barbecue I'm honored to be a guest...

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Hot Stuff

Book Tour 2018: Steven Raichlen Wants to Meet You

Book Tour 2018: Steven Raichlen Wants to Meet You

It’s May, and that means two things: 1) It’s National Barbecue Month; and 2) Steven will be on book tour. We’re all celebrating the timely release this week of his latest book, Project Fire (Workman, 2018), featuring sizzling new recipes, tips, and techniques (not to mention gorgeous food photos) guaranteed to make 2018 your best grilling year yet. From Boston to Portland, from Denver to L.A., Steven will be crisscrossing the...

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Eat Your Words

Steven Raichlen’s New Book Project Fire: Available Now

Steven Raichlen’s New Book Project Fire: Available Now

We’re thrilled to announce the release on May 1 of Steven’s latest book in the Barbecue! Bible series, Project Fire (Workman, 2018). After thirty books, seven TV series, two decades of Barbecue University classes, hundreds of articles in publications ranging from the New York Times to Esquire and literally thousands of radio and TV interviews, what more could Steven Raichlen possibly have to say about grilling? As it turns out, a lot. When...

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Hot Stuff

Upgrade Your Summer Entertaining: Enter for a Chance to Win the Barbecue Bible Party with Paella Sweepstakes

Upgrade Your Summer Entertaining: Enter for a Chance to Win the Barbecue Bible Party with Paella Sweepstakes

Authentic Spanish paella, which was first seen during the 18th century near the coastal city of Valencia, has much in common with American barbecue. Like barbecue, it began as a poor peoples’ food, cooked outdoors over open fires, served as a communal dish that brought laborers together for the midday meal. This summer, we encourage you to explore this tradition and bring together your friends and family over the delicious blend of rice, vegetables, and protein that make up this delightful dish. To help you bring this tradition alive in your backyard,...

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Eat Your Words

For A Limited Time: Download the Sauces, Rubs & Marinades Ebook for Less Than $2

For A Limited Time: Download the Sauces, Rubs & Marinades Ebook for Less Than $2

From time to time, Steven's publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. We're happy to announce that for the month of April 2018, you will be able to take advantage of a low price offer for Sauces, Rubs, and Marinades! The completely updated and revised cookbook is Steven's bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals,...

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Eat Your Words

Steven Raichlen’s Latest Can’t-Miss Release: Project Fire

Steven Raichlen’s Latest Can’t-Miss Release: Project Fire

Get ready for the most sizzling, flame-seared, smoke-scented Raichlen book yet: introducing Project Fire (Workman Publishing, 2018). Yes, the latest title in the best-selling Barbecue! Bible series will do for grilling what Project Smoke did for smoking: offer an inspiring and comprehensive crash course on the latest trends in live-fire cooking. From caveman grilling (in the embers) to high-tech spit-roasting. From grilling on planks, planchas, and salt slabs...

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Planet Barbecue

Evolution of a Filipino Barbecue Cookbook

Evolution of a Filipino Barbecue Cookbook

I first learned about Steven Raichlen when I came across one of his works in a local bookstore while on break from the office. He featured recipes from what was seemingly every country in the world, except my native Philippines. I was intrigued by his research, but I decided to e-mail him to ask why he didn’t have any recipes from back home. To my surprise, he responded personally…and showed me that he actually did (Raichlen’s Indoor! Grilling, Workman, 2004). ...

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Hot Stuff

Enter the Start 2018 Off Right Sweepstakes!

Enter the Start 2018 Off Right Sweepstakes!

Each new year dawns with a chance to learn new techniques, and expand your knowledge of this hobby (obsession?) we all share in grilling and smoking. As Steven writes every January, there are new trends appearing each year that allow even the most experienced griller to develop new skills. Whether you are planning to attempt your first cold smoking experiment in 2018, or enjoy the 2018 trend of salt slab desserts, or perhaps grill your first homemade jalapeño poppers for Super Bowl LII, we want to...

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Barbecue University™

Revisiting Beer Can Chicken

Revisiting Beer Can Chicken

Recently, friends and I met up at a neighborhood eatery for an early dinner. Perusing the menu, I was delighted to see beer can chicken—this one served with carrot top chimichurri sauce. Sold. For me, beer can chicken is a sentimental favorite. I actually owe my long working relationship with Steven to the dish. Back in the summer of 2002, he was on tour promoting his latest book, Beer-Can Chicken. Steven’s publisher, Workman, hired me the afternoon before his Ohio...

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Eat Your Words

Two “Must Have” Books for Your Barbecue Library

Two “Must Have” Books for Your Barbecue Library

Pitmaster: Recipes, Techniques & Barbecue Wisdom (Voyageur Press, 2017) Most winning competition-level pitmasters keep their cards close to their vests, seldom revealing the secret strategies that consistently propel them to center stage (a “walk”) once the scoring’s complete. Not these guys. They seem determined to spill the beans (barbecued, of course). I first met the co-authors of Pitmaster, restaurateurs Andy Husbands and Chris Hall, in 2010 when they...

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