Steven Raichlen's Barbecue! Bible

Recipes & Techniques

Barbecue University™

Indoor Grilling

Indoor Grilling

Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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Barbecue University™

Grill to Thrill: Cavemanning (Cooking in the Embers)

Grill to Thrill: Cavemanning (Cooking in the Embers)

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking. As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia. Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

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Hot Stuff

Our 5 Most Popular Recipes of 2017

Our 5 Most Popular Recipes of 2017

Now is the time for reflecting upon 2017, and contemplating the milestones we've accomplished during the past year. Reflection for our team often leads us to discuss our favorite pastime: food. We ask ourselves, What was your best cook this year? Or Which new recipes were your favorite? And of course What new grilling techniques did you learn? Have you looked back on your year of grilling yet? Let us help you: With our crystal ball, we can see statistics that tell...

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Hot Stuff

Epic Smoked Bloody Marys For Your New Year’s Brunch

Epic Smoked Bloody Marys For Your New Year’s Brunch

 Many of you know Glenn Tiede, an active poster on Steven’s Facebook fan page,“Steven Raichlen’s Project Smoke & Primal Grill,” and an avid barbecuer from Central Illinois. But you may not know that Glenn is well known locally and beyond for his hand-crafted Bloody Marys. He makes them nearly every weekend and teases the rest of us with photographs of the cocktails. When Steven and I decided to put Bloody Marys on the editorial calendar, Glenn was our go-to guy. Thanks, Glenn! ...

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Barbecue University™

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Though I am constantly thinking about various cuts of beef and new ways to cook them, the busy month of December traditionally brings Spruce-Grilled Steak to mind over and over again. Why might I focus on this recipe each year, you ask? The answer is simple: the scent of freshly cut Christmas trees brings me back to the aroma of spruce smoke and a sizzling rib eye steak. Created by my friend and the editor of my French-Canadian books, Pierre Bourdon,...

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Barbecue University™

The Only Recipe You Need for Whole Beef Tenderloin

The Only Recipe You Need for Whole Beef Tenderloin

When you want to make a gesture of generosity or opulence this holiday season, nothing beats the long cylindrical, supernaturally tender muscle cut from the inside of the steer’s ribcage, beef tenderloin. Yes, it’s an extravagance. And yes, tenderloin may lack some of the rich flavor of prime rib or brisket, but it’s guaranteed to delight the carnivores in your family or circle of friends. I’ve published many recipes for this luxurious cut of meat over the years,...

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Barbecue University™

Dry Turkey? Never Again. My Strategy for a Succulent Bird

Dry Turkey? Never Again. My Strategy for a Succulent Bird

As you may know from my recent postings on Facebook and Twitter, I just returned from Italy where I spent several weeks shooting a grilling show for Gambero Rosso (“Red Prawn”), a food and wine magazine and publishing group founded in 1986. It was an over-the-top experience, exploring the Italian boot with a small crew, meeting grilling and smoking impresarios from Piedmont to Tuscany to Venice. But it was important to me to be home with family and friends...

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Barbecue University™

The Best Potato Ever? Smoke-Roasted Hasselback Potatoes

The Best Potato Ever? Smoke-Roasted Hasselback Potatoes

Steven calls them “potato chips on a bone.” That’s as accurate a description as I’ve heard for these accordion-cut potatoes, delectably crispy on the outside and creamy on the inside with an alluring hint of wood smoke. Invented by a chef at Stockholm’s venerable Hasselbacken restaurant in Sweden (founded in the 1700's and still in business), hasselback potatoes are one of the trendiest spuds to come down the pike in years. And they only take a few minutes more...

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Barbecue University™

How to Grill or Smoke the Perfect Roast Chicken

How to Grill or Smoke the Perfect Roast Chicken

There’s something supremely satisfying about a whole roast chicken—beautifully browned with crisp skin and juicy, succulent meat. Most of us have a mental photo gallery of the roast chickens we’ve eaten in our lifetimes, especially if they were standouts. For me, there are the homegrown birds (free-range before it was cool) that starred in my mother’s Sunday dinners, emerging at 6 o’clock sharp fresh from the oven and a speckled enamelware roaster. There was a humble chicken that cooked, suspended from a spinning string, near the glowing embers of a campfire....

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