Grilling Techniques
Barbecue University™
7 Steps to Grilling Nirvana
Grilling is the world’s oldest and most universal cooking method, practiced in virtually every country and culture on six continents (seven if you consider the cookouts staged by grill-obsessed scientists in Antarctica). Today’s grillers face a staggering number of decisions, from which grill and accessories to buy, to selecting the best fuel and cooking method. (There are actually five different grilling methods, each with its own unique cooking properties. And that’s before you get to specialized grilling techniques, such as plancha grilling and planking.) Of course, you need to know...
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Courage! First Timer’s Brisket
What? It couldn’t possibly be 5:00 a.m. already, could it? (I’d gone to bed around 1 a.m.) But my phone alarm affirmed it was time to face one of the biggest challenges of my barbecue life: cooking not one, but three whole packer briskets for the finale of a week-long family reunion. And if I’ve learned anything from being Steven Raichlen’s assistant for many years, it’s this: When smoking, allow more time than you think you’ll need. Especially if...
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Winning Baby Backs for Your Backyard Bash
If ribs epitomize barbecue for most Americans, the baby back epitomizes ribs. Cut from high on the hog, just next to the spine, baby backs have tender meat—more so than spareribs—abundant fat, and a convenient shape and size that makes one rack perfect for feeding two people if side dishes are served. (A rack contains 8 ribs at a minimum and 13 at a maximum.) You’ve heard the phrase “fall-off-the-bone tender.” Never, in my opinion, have five words done more harm to the notion of what constitutes good eating. Show me ribs...
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Grill the Perfect Steak Time After Time
When Americans are polled about their favorite foods for grilling, steak always heads the list. A slab of beef is the perfect food for the grill: Its broad surface area soaks up wood and smoke flavors, and it cooks quickly. The most common mistake made in grilling steak is overcooking it; the second most common is undercooking. And in my experience, most grill masters fear both. Because, let’s face it: A great steak can set you back more than a few bucks. If you’re insecure when grilling a pricey steak, you’re...
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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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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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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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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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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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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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