Steven Raichlen's Barbecue! Bible

Pork

Barbecue University™

3 Recipes Every Beginner Should Know

3 Recipes Every Beginner Should Know

If you've recently embarked on your barbecue journey, consider this list of recipes as Barbecue and Grilling 101.  With each grilling and smoking session, you will learn something new, and if you master these recipes you will be on your way to barbecue and grilling perfection. And if you're a veteran grillmaster, this list can serve as a wonderful refresher course, or inspiration for the aspiring grillers in your life. 1. First Timer's Ribs If you want...

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Planet Barbecue

Delicious Pulled Pork Sandwiches in Prague

Delicious Pulled Pork Sandwiches in Prague

I found barbecue in the most unlikeliest of places: Prague, Czech Republic. When I first planned a quick four-day trip to Prague, I imagined I would eat a lot of goulash and dumplings, possibly some sausages and steak tartare. But I never would have imagined eating a pulled pork sandwich. The Real Meat Society is a small butcher shop that sells a small selection of hot sandwiches, in addition to raw meat and cold cuts. I opted for a Scotch Egg,...

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Hot Stuff

Give Your BBQ The Pastrami Treatment

Give Your BBQ The Pastrami Treatment

Perhaps you have experienced the joy of eating the artfully cured and assertively spiced smoked meat that is pastrami—whether from a classic Manhattan deli or even your local barbecue joint. Maybe you've further embarked on the gratifying experience of curing and smoking your own pastrami at home. After all, few things rival sinking your teeth into a pastrami Reuben that's made with your own spice-encrusted and smoke-blasted pastrami beef brisket or navel....

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Hot Stuff

Think Outside the Casing: 5 Sausage Recipes to Try Now

Think Outside the Casing: 5 Sausage Recipes to Try Now

Continuing on our recent blog theme exploring food holidays, we're diving into our archive of sausage recipes in honor of National Sausage Month. Traditionally, sausage is grilled in link form, deliciously crisped and heated to perfection over the flames, served in a fresh bun. But this October, we encourage you to celebrate this food holiday by trying something new—think outside the casing and re-imagine sausage on your grill. To help you experiment with different ways to cook sausage, we’ve compiled BarbecueBible.com‘s...

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Hot Stuff

5 Stellar Pork Recipes for the Grill

5 Stellar Pork Recipes for the Grill

October is a month of celebrations, with Halloween and Columbus Day marking calendars across the country. What you may not realize is that it is also one of the most crowded months for food holidays. From National Taco Day to National Pumpkin Day (and everything in between!), this month is a veritable bonanza of food celebrations. We're excited that one of our favorite proteins is one of the foods being lauded this month: October is National Pork Month. To help you properly honor The...

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Hot Stuff

How to Smoke a Whole Pig

How to Smoke a Whole Pig

A whole pig is the apex of barbecue. As you climb the ladder of smoking enlightenment, at some point you’ll want to try one. There are too many variables (hog size, smoker design, weather, wood, and so on) to cover in a single recipe, but here are the basic guidelines. The pig: Hogs range in size from 20-pound suckling pigs to 225-pound behemoths. The first time you smoke a hog, I recommend a 50-pounder (that’s gutted weight, by the way, but with the head on). It’s small enough...

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Hot Stuff

A Pit, A Pig, A Party

A Pit, A Pig, A Party

The following blog was written by Mike Fox, a New Yorker and longtime fan of Steven’s. We were intrigued by the photos he sent and invited him to contribute a story chronicling his first experience barbecuing a whole pig.  Back when the cold winds were blowing in February or March, it seemed like a fun idea to try to barbecue a whole pig. Many "learning experiences" (translation: mistakes) later, it turns out we were right. On June 30th we had a great...

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Hot Stuff

Pork Loin Recipes You Need Now

Pork Loin Recipes You Need Now

It’s midsummer, and you’re no doubt looking for inspired dishes to wow friends and family at your next backyard party. We have three words for you: boneless pork loin. Steven likens this mild-tasting cut, often sold as pork loin roast, to a blank canvas on which you can paint masterful barbecue pictures. And we’ve been doing just that, giving this humble and misunderstood cut an extreme makeover. Boneless pork loin really is the unsung hero of the meat counter. It’s versatile, compatible...

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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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Hot Stuff

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

This post is brought to you by Southside Market & Barbeque, which provided advertising support. What is rope sausage? Some raw sausages, like Argentinian longaniza and English Cumberland, are sold in thick coils. At Southside Market & Barbeque, each fresh (raw) sausage rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork...

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