Steven Raichlen's Barbecue! Bible

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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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Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Barbecue University™—still going strong after 17 years! The professor, yours truly, has lost track of how many students he’s personally escorted up the ladder of grilling enlightenment. Suffice it to say, the answer is “thousands.” And I can’t say how many recipes have been featured over the years, because while each student receives a leather-bound notebook that includes that session’s menu and recipes—always 8 to 10 a day—I often go off script and give them extras. During the first...

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Hot Stuff

The BBQ Board Has Moved!

The BBQ Board Has Moved!

Here at Barbecue Bible, we love hearing from our community of grillers, smokers, and meat fanatics. Have you recently tried curing your own bacon? Did you visit a new barbecue joint that the whole world should know about? Do you have a live-fire question that Steven can help answer? Allow us to introduce you to our BBQ Board community with its new home on Reddit. The BBQ Board is where you can ask your BBQ questions, share your tales from the grill,...

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Hot Stuff

The New Veal

The New Veal

After decades of pariah status, veal is making a comeback. Outrage in the 1980s at the cruel conditions under which young calves were raised made Americans lose their appetite for veal. It all but disappeared from restaurant menus and meat counters. Annual per capita consumption dropped from four pounds to about a third of a pound, the equivalent of one measly dinner of wienerschnitzel or veal Parmigiana or osso buco—literally too little to graph. ...

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Barbecue University™

Chicken Labels Demystified

Chicken Labels Demystified

September is National Chicken Month. We’re taking the opportunity to celebrate grilled chicken in all its polymorphous glory. In the coming weeks you’ll learn how to grill whole chicken, chicken breasts, thighs, and of course, how to spatchcock a chicken. We’ll revisit the subject of Steven’s book Beer Can Chicken and other outrageous ways to grill and smoke chicken. Today we start with chicken speak. What do free-range, hormone free, cage free, certified organic, all-natural, and other chicken terms mean (if anything)? Do...

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Hot Stuff

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

I’ve taught a lot of grilling classes over the years—at Barbecue University at the Broadmoor and at venues all over the world. But earlier this year, I led a course based on a very different premise than my usual classes. Sponsored by BUSH’S (of baked bean fame), Barbecue Boot Camp had two simple missions: transform four students from grilling neophytes to live-fire pros, and help them discover their “grilling alter egos” along the way....

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Eat Your Words

Free Ebook Download with Newsletter Signup

Free Ebook Download with Newsletter Signup

We're taking a break from manning the grill to let you know about a new opportunity you have to get a free ebook from Steven Raichlen! New subscribers to the Barbecue! Bible Up in Smoke Newsletter will receive Raichlen's Burgers, exclusively available through the MailChimp signup form on our site. Plain old burgers? No such thing. With Raichlen’s Burgers, the doors to burger mastery are flung wide open. There’s the...

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Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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Hot Stuff

Summer 2017 Sweepstakes: Barbecue Essentials You Need Now

Summer 2017 Sweepstakes: Barbecue Essentials You Need Now

This summer we are bringing you the ultimate grilling essentials sweepstakes—whether you are a beginner looking to launch your grilling career in style or an experienced griller keen on expanding your summer entertaining repertoire, these tools will get you there. These convenient tools will make you look like a pro, from ultra-sharp knives from Shun Cutlery to the hassle-free ChicWrap Foil Dispenser, and expand the ways you can use your grill, from the genius raised...

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