Steven Raichlen's Barbecue! Bible

Recipes

Hot Stuff

Your Secret Ingredient for the Best Thanksgiving Yet: Maple Syrup

Your Secret Ingredient for the Best Thanksgiving Yet: Maple Syrup

Here’s a little-known fact about Steven Raichlen: The guy loves maple syrup. So much so, that I gave him a trio of premium infused syrups for his birthday this past year. (Don’t judge me: He’s hard to buy for.) According to the University of Vermont, where they know a thing or two about maple syrup, the first written account of “sugaring” of maple sap in North America dates back to 1557. So it’s entirely possible that maple syrup made an appearance...

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Barbecue University™

How to Grill Fruit and Intensify Flavor

How to Grill Fruit and Intensify Flavor

Grilling can bring out the best in many fruits, intensifying the flavors and caramelizing the natural sugars. And they’re not just for dessert: fruit can be incorporated into drinks (Grilled Sangria), appetizers (Bacon-Grilled Dates), and even condiments (Pineapple Salsa). Grilled fruit can play all the roles. Here are some of my favorite ways to expand your grilling repertoire by bringing fruit to smoke and fire. These recipes will challenge your taste buds and “wow” your party guests...

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Barbecue University™

Tongue-In-Cheek Meatballs: Blue(berry) Balls

Tongue-In-Cheek Meatballs: Blue(berry) Balls

I bet this is one recipe that began (wink, wink) with a name. But whoever had the idea to wrap sweet blueberry muffin in smoky spicy sausage deserves a star on the barbecue walk of fame. The counterpoint of sweet and salty, of smoke and fruit, of meaty and soft is as unexpected as it is brilliant. They were a big hit with students at Barbecue University this past summer. As near as I can tell, these sausage balls debuted at the Wildwood BBQ Bash in Wildwood, Missouri. [After posting, we received word from Shawn...

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Barbecue University™

Revisiting Beer Can Chicken

Revisiting Beer Can Chicken

Recently, friends and I met up at a neighborhood eatery for an early dinner. Perusing the menu, I was delighted to see beer can chicken—this one served with carrot top chimichurri sauce. Sold. For me, beer can chicken is a sentimental favorite. I actually owe my long working relationship with Steven to the dish. Back in the summer of 2002, he was on tour promoting his latest book, Beer-Can Chicken. Steven’s publisher, Workman, hired me the afternoon before his Ohio...

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Hot Stuff

Smoked Dessert at a BBQ Competition: First Place Recipe

Smoked Dessert at a BBQ Competition: First Place Recipe

I am thrilled to be part of a BBQ team from The Minuteman Smokehouse & Grill (Morristown, NJ). On September 17th, we participated in the Champion of Grill competition in Sussex County, NJ competing in multiple meat categories, and for the first time . . . dessert. I’m a lifelong home baker, but had never really thought about smoking or grilling dessert beyond throwing some halved pit-fruit on the Weber with some sugar or honey. So I turned to Barbecuebible.com...

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Hot Stuff

Not Your Same Old Burger: 3 New Burger Recipes for the Grill

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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Planet Barbecue

Sandwiches Hit the Grill

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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Hot Stuff

Breakfast Moves to the Grill

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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Hot Stuff

The Raichlen July 4th Menu

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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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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