Steven Raichlen's Barbecue! Bible

Grilling Techniques

Barbecue University™

Teach a (Hot) Dog a New Trick

Teach a (Hot) Dog a New Trick

There were no picnics when I was a child. Just what we called wienie roasts—impromptu affairs that required only a quick stop at the market to buy an 8-pack of hot dogs and buns and miscellaneous accoutrements. Once at our favorite riverside park—usually deserted as our outings were almost always on weekdays—we’d gather dry wood so Dad could build a fire in one of several WPA-built stone fireplaces, hard evidence of Roosevelt’s “New Deal.” The hot dogs...

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Barbecue University™

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Shhh. Don’t tell anyone—especially not our hardcore carnivore friends—but I have been know to eat grilled tofu. Willingly. Even with gusto. So it’s with pleasure that I introduce fellow Workman Publishing authors Nadine Horn and Jörg Mayer, the writers behind VBQ—The Ultimate Vegan Barbecue Cookbook. The authors are not only vegetarians. They're vegan, which in some BBQ circles makes them heretics. But listen up, because they also have the chops when they fire up the...

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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...

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Barbecue University™

Performance Enhancers for Gas Grillers

Performance Enhancers for Gas Grillers

It’s understandable if gas grillers, despite their overwhelming numbers, sometimes feel left out of the barbecue discussion. Pit masters who use wood and/or charcoal seem to get all the love, and sometimes, verbally bully gas grillers. Yet, 64 percent of American grillers own gas grills. Steven and I are among them. We own gas grills for the same reasons you do. They’re convenient, easy to light, don’t get your clothes dirty, and put dinner...

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Planet Barbecue

Seoul Food: Pork Belly Breaks Out of the Bacon Mold

Seoul Food: Pork Belly Breaks Out of the Bacon Mold

In 2004, the small food, wine, and travel publication I worked for devoted an issue to Korean-style barbecue. Little had been written about this cultural phenomenon, and we were confident our readers would share our excitement. We worked hard for weeks, our research culminating in a soju-soaked food crawl through L.A.’s Koreatown. We were guided to the best markets and barbecue restaurants by a hip young Korean-American named Jonathan Kim. (He went on to found one of the largest Asian food emporiums in the...

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Barbecue University™

Grilling with Cherry Wood and Fresh Cherries

Grilling with Cherry Wood and Fresh Cherries

When it comes to flavor, nothing can beat the aroma of wood smoke. You may be familiar with using hickory, apple or oak wood, but have you tried smoking with cherry wood? Cherry can be used the same way you would other varieties: toss soaked wood chips on the coals of your charcoal grill or add them to the smoker box of your gas grill. I came to appreciate fragrant cherry wood during my sojourn to the Pacific Northwest—Cherry Wood Chips are...

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Barbecue University™

Indoor Grilling

Indoor Grilling

Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...

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Barbecue University™

Grill to Thrill: Cavemanning (Cooking in the Embers)

Grill to Thrill: Cavemanning (Cooking in the Embers)

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking. As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia. Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

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Barbecue University™

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Though I am constantly thinking about various cuts of beef and new ways to cook them, the busy month of December traditionally brings Spruce-Grilled Steak to mind over and over again. Why might I focus on this recipe each year, you ask? The answer is simple: the scent of freshly cut Christmas trees brings me back to the aroma of spruce smoke and a sizzling rib eye steak. Created by my friend and the editor of my French-Canadian books, Pierre Bourdon,...

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Barbecue University™

Pulled Pork in a Hurry: Introducing 3-2-1 Pulled Pork

Pulled Pork in a Hurry: Introducing 3-2-1 Pulled Pork

If you have six hours of daylight, you can barbecue a pork shoulder and sit down to an incredible meal before the sun slips below the horizon. Tough, now that we’ve gone off Daylight Savings Time. But doable. This was all Steven’s idea. Buoyed by the success of 3-2-1 ribs, one of our most popular blogs, Steven wondered what would happen if we treated a pork butt (aka, shoulder) to 3 hours of smoke, 2 hours wrapped in butcher paper, foil, or...

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