Steven Raichlen's Barbecue! Bible

Chefs, Pitmasters, and Personalities

Hot Stuff

The Best Chicken Wings to Make For Fall

The Best Chicken Wings to Make For Fall

From time to time we offer guest blogs on Barbecuebible.com. This one comes from a chef that we at BarbecueBible.com admire greatly, Matt Jennings, author of Homegrown: Cooking from My New England Roots.  His restaurant Townsman in Boston garners significant acclaim for its bold, New England-inspired flavors. We think you’ll see why when you try his recipe below for Grilled Chicken Wings with Cider Barbecue Sauce. Matt, an avid football fan, knows from experience that...

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Hot Stuff

An Austin Barbecue Crawl

An Austin Barbecue Crawl

From time to time we offer guest blogs on Barbecuebible.com and this one comes especially close to home.   It was written by my cousin, Larry Hoffman.   A musician and composer, Larry goes to Austin once a year for the Eastern Kings Blues Festival, and he always checks in with “Cousin Steven” to ask where he should eat.   Over the years, he’s established his barbecue bona fides, so I asked him to write a blog on his discoveries this year.   If you’re interested in learning more about his music, check out his website:...

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Planet Barbecue

The Impossible Burger: Coming to a Grill Near You?

The Impossible Burger: Coming to a Grill Near You?

I cheated on Fat Doug yesterday. Instead of my usual all-beef burger topped with griddled pastrami, Swiss cheese, and coleslaw (the “Fat Doug), I ordered the “Impossible Burger,” the new vegetarian patty that’s been getting a lot of attention in the food press lately. It was recently added to the menu at B Spot, a local gastropub owned by Iron Chef Michael Symon. If the famously carnivorous Symon thinks the faux meat patty is worthy, I reasoned,...

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Barbecue for Breakfast: Two Recipes to Amp Up Breakfast, Lunch, or Brunch

Barbecue for Breakfast: Two Recipes to Amp Up Breakfast, Lunch, or Brunch

All photos by Mike Hiller. If you read my Barbecue Trends blog post every year, you know my enthusiasm for 18th & Vine in Dallas. Talk about chutzpah: a Kansas City-born pit master and a fine dining chef joined forces two years ago to teach Texans something new about barbecue. And guess what: Dallas loves them. We asked our food and travel writer friend, Michael Hiller, to send us an update about one of my favorite meals on the grill: barbecue breakfast....

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Barbecue, Tiki Torches, and Trader Vic

Barbecue, Tiki Torches, and Trader Vic

Char siu pork. Photo by Richard Dallett. Don Draper from the TV series Mad Men defined nostalgia as “a twinge in your heart far more powerful than memory alone.” Perhaps that explains the soft spot I have in my heart for Polynesian-themed bars and restaurants. I remember accompanying my parents to these establishments as a child in the 1960s. Tiki totems flanked the entrance to a cavernous tropical paradise where dugout canoes hung from the thatched ceiling and beverages—even...

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For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage. And when it comes to sausage grilling expertise, I turn to our house authority, my stepson, Jake Klein. Jake owns Jake’s Handcrafted, a Brooklyn sausage gastro-pub, where all the sausage is made and smoked on the premises. Traditional sausage, like Jake’s celebrated pepper- and mace-scented...

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Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Behind the Scenes at Barbecue University

Behind the Scenes at Barbecue University

It’s 6 a.m. and the sun is rising on the Cheyenne Mountain Lodge. In two hours, its huge patio will be overrun with people eager to survey the impressive collection of grills and smokers amassed for Day 1 of Barbecue University with Steven Raichlen at the Broadmoor in Colorado Springs, Colorado. There is much to be done before the students arrive. Chef Roland LaCroix, already running on caffeine and adrenalin, makes the long trek from the kitchen to the burn...

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Project Smoke Season 2 Launches Memorial Day Weekend, Coming to a PBS Station Near You

Project Smoke Season 2 Launches Memorial Day Weekend, Coming to a PBS Station Near You

Photos by Richard Dallett. It’s official! After months of planning, shooting, and editing, season 2 of Steven Raichlen’s popular Project Smoke launches on Public Television this Memorial Day weekend. This year’s show is even smokier and more insanely mouth-watering than ever. In Project Smoke 2 Steven focuses on foods—and drinks—you never dreamed you could smoke. From sangria made with fire-charred fruit to a luscious smoked chocolate bread pudding. From hay-smoked mozzarella...

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Barbecue for Good: Operation BBQ Relief

Barbecue for Good: Operation BBQ Relief

Three years ago this month, I interviewed Jeff Stith, a co-founder with two other competition barbecuers of Operation BBQ Relief. Since 2011, this nonprofit organization has evolved into an emergency response team and has served over 700,000 plates of barbecue to people displaced by tornadoes, wild fires, and even a devastating fertilizer plant explosion. The good this coalition of volunteers—some 3,000 of them—has done is immeasurable. I believe...

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