Recipes
Hot Stuff
Not Your Same Old Burger: 3 New Burger Recipes for the Grill
We all have our own version of the perfect burger. And we’ve probably grilled it more than we care to admit over the past few months. Now it’s time to step out of your burger comfort zone and graduate to some burgers that stretch not just your jaws, but your imagination. We give you: an American inside-out cheeseburger, a Greek-style ground lamb burger, and a Thai flavor ground veal burger. You can make these burgers with me while watching Project Smoke Season 3!...
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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...
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Breakfast Moves to the Grill
One of the great pleasures in life for an early riser like myself is to watch the sun rise with a cup of coffee in my hand and a gentle curl of smoke rising from my grill or smoker. A peaceful grill session free from distraction is a wonderful way to start your day. I urge you to try it for yourself. What can you grill for breakfast? Here are some of my favorite recipes: Grilled Eggs A variation on “shirred” (baked) eggs, just crack eggs into...
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The Raichlen July 4th Menu
They get me when the first veterans march by. World War Two vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. Then comes a real Fife and Drum Corps in Revolutionary War garb, their snare drums rattling you to attention. It’s the Independence Day parade in Edgartown, Martha’s Vineyard. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel patriotic. This Independence Day marks another...
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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...
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In Time for Father’s Day: 5 Great Recipes for Grilled Steak
George Stephens, Sr. fabricated the first prototype of his iconic Weber kettle grill in 1952. My family didn’t get the memo until the 1970s, meaning that all the steaks that ended up on our table were cooked on a grill with a lidless shallow fire pan. I recall the grill grate could be raised or lowered via a crank-operated center stem over the coals, but only by a couple of inches. Consequently, everything was direct grilled. And my father did steaks one way and one way only—hot, fast, and well done, seasoned...
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My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs
Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Steven's book Best Ribs Ever. My brand-new Weber Performer—I didn’t own a smoker in those days—and I turned out slab after slab of ribs during the spring of 2005, which I would vacuum seal and pack with frozen gel packs and overnight to Steven’s home in Miami....
Read more →Our Top 5 Trending BBQ Recipes of 2017 (So Far)
Right photo by Rob Baas. It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are some recipes that were especially popular on BarbecueBible.com during January and February. Enjoy! [caption id="attachment_15707" align="alignnone" width="500"] Photo by Richard Dallett[/caption] Chinatown Ribs If you think the sweet-salty-umami flavors of Chinese ribs are...
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....
Read more →Amazing Smoke-Roasted Chicken Drumsticks: Tips and a Recipe
“I can last two months on a good compliment.” —Mark Twain Not to brag, but I finally got recognized for my legs. It’s true: As I told Steven, men kept sidling up to me on Super Bowl Sunday requesting the recipe for the chicken drumsticks I’d barbecued for the party. As one remarked, “This doesn’t even taste like chicken!” That is the power of wood smoke. It adds color, flavor, and appeal to nearly everything. So, about those...
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