Recipes & Techniques
Hot Stuff
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...
Read more →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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How to Grill the Perfect Steak
Thousands of students have graduated from Barbecue University, the intense hands-on course in live-fire cooking I’ve been teaching since 2001. And nearly all have a common goal: to learn how to grill the perfect steak—crusty on the outside, juicy and sanguine on the inside, and deftly seasoned. Even among intrepid grillers, the fear factor is high with beefsteak. Miscalculate the cooking time by mere minutes, and you’ve potentially devalued your investment—which is usually substantial—and...
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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....
Read more →Planet Barbecue
Sandwiches Hit the Grill
It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...
Read more →Barbecue University™
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...
Read more →Barbecue University™
Tips from BUSH’s BBQ Bootcamp Part 2
It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below is Part 2 of my favorite grilling tips to help you kick off the season the right way. (For Part 1 click here.) 7. Boiling ribs is a rookie mistake Never, EVER boil...
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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...
Read more →Barbecue University™
Tips from BUSH’s BBQ Bootcamp
It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below are a few of my favorite grilling tips to help you kick off the season the right way. (Below is Part 1 of 2, for Part 2 click here.) 1. Control the fire, don’t let it control you ...
Read more →Game On: Grilling Minnesota Venison
I love it when I get questions and requests from readers and viewers. And one thing you ask a lot is to see more wild game dishes on Project Smoke and in my books. I hear you loud and clear. So when I came across this grilled venison loin with honey, juniper, and black pepper glaze in Dishing Up® Minnesota by Teresa Marrone (published by Storey Publishing—a subsidiary of Workman Publishing), I knew that both our prayers had been answered....
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