Steven Raichlen's Barbecue! Bible

Pork

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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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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Planet Barbecue

Escape Winter: Jamaican Jerk Pork

Escape Winter: Jamaican Jerk Pork

Already, this winter seems interminably long. Everyone I know is yearning for a respite from grey skies and single digit temperatures. But an escape to the Caribbean isn’t always in the cards. The next best thing? Recreating the spirit and flavors of the islands at home. No dish is more iconic than Jamaica’s fiery, lip-tingling, explosively flavorful jerk. Like many island cuisines, jerk is wholly dependent on ingredients found right there on Jamaica—primarily,...

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Planet Barbecue

Merry Christmas from Miami: Cuban Roast Pork

Merry Christmas from Miami: Cuban Roast Pork

On December 24, the air in Miami will be fragrant with the scent of roast pork as Cubans prepare for La Noche Buena—Christmas Eve. From Coconut Grove to Hialeah, intoxicating cooking smoke will waft from countless backyard barbecue grills, cinder block pits, and charcoal-fired pig roasters called Chinese boxes. It is the most important holiday on the Cuban calendar, a celebration of food, family, and faith that was outlawed by Castro’s regime from 1969 to 1997. The socializing, eating,...

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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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Hot Stuff

Celebrate National Bratwurst Day!

Celebrate National Bratwurst Day!

Bratwurst have become a staple of American cuisine, with grilled brats topping the list of favorite summer foods for many. So much have brats made their impression in this country, we now have a National Bratwurst Day dedicated to this tube-shaped food. August 16th is the official day - our friends at Johnsonville have even created a storybook character dedicated to this celebration and titled the day Bratsgiving. How will YOU be celebrating? Here are some facts about the...

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Barbecue University™

Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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Planet Barbecue

Like It Hot—Grill It Hot

Like It Hot—Grill It Hot

As the summer kicks into high gear and temperatures soar, the best way to beat the heat is . . . to join it. Fiery foods make you sweat, and perspiration is the body’s natural cooling mechanism. Fiery foods are enjoyed in hundreds of the world’s top food cultures. Indeed, people in some of the warmest climates across Planet Barbecue eat some of the spiciest food. Here, to challenge your inner fire-eater, are some of the most fiery dishes on the world’s barbecue trail. Just be sure to keep a glass of cold beer (or better...

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Planet Barbecue

Taco Tuesday Hits the Grill

Taco Tuesday Hits the Grill

Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. And now, tacos have their own day! Taco Tuesdays have become a ritual in kitchens across the country. We challenge you to mix it up this week, and grill your taco ingredients! We've compiled a list of recipes below to get your started. 1. Shepherd’s Tacos (Tacos al Pastor) Like many totemic dishes on Planet Barbecue, the tacos al pastor...

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Versatile, Affordable Pork Tenderloin

Versatile, Affordable Pork Tenderloin

Photo by Richard Dallett. One of the best-kept secrets of barbecue, pork tenderloin is as tender and tasty as beef tenderloin, but at a fraction of the price. It cooks quickly, making it an excellent choice for easy weeknight dinners. Yet, it’s suitable for entertaining. There’s no waste. It readily absorbs the flavors of a host of international rubs and marinades and is complemented by a wide variety of sauces. And its large ratio of surface...

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