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My Year In Barbecue: 2018

My Year In Barbecue: 2018

2018 may have been fraught with political and financial mayhem, but it was a banner year for barbecue. It was a year of new grills, new live-fire cooking techniques, and some terrific new barbecue restaurants. Here in Raichlendia, the year brought new books, new TV shows, new grilling friends, and a wide world of new grilling experiences. Here are some of the highlights. I’d love to hear about your year in barbecue—let us know on The Barbecue Board, Facebook, Instagram, and Twitter.   January:   My year began with a bang—or more appropriately, with a blast of wood smoke—as I headed to College Station, Texas, to attend Camp Brisket. This intense two day and night seminar hosted by Foodways Texas and the Meat Sciences Department of Texas A & M University covers everything you want to know about brisket: its anatomy, chemistry, physics, and of course, how to trim it, season it, smoke it, carve it, and serve it. The faculty included some of the biggest names in Texas barbecue: Aaron Franklin,...

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BBQ Trends For 2019—Part 2

BBQ Trends For 2019—Part 2

In our last post, I shared with you five predictions for the direction of barbecue in 2019. I’d like to dive deeper, with five more trends that I believe will shape barbecuing and grilling in the coming year.  Not surprisingly, the first concerns a subject that occupied much of my attention in 2018—brisket. That’s right, throughout 2018 I worked on a book about brisket through history and around the world. In April 2019, Workman will publish the new book, The Brisket Chronicles So it’s fitting that we begin...

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Raichlen Predicts: Barbecue Trends For 2019: Part 1

Raichlen Predicts: Barbecue Trends For 2019:  Part 1

A new year already?   It seems like just last week I was writing my 2018 trends blog.  Many of my predictions came true—Fusion ‘Que, Philanthro Que, Hasselback potatoes. And to judge from sales of my plancha, a lot of you discovered the joys of smoke-grilling on a plancha.  Other trends—like thin steaks and salt slab desserts are still a work in progress. Well, there’s a lot on my radar this year, so I’m actually writing this blog in two parts. Here are my first five predictions. Five more appear in Part 2. In the meanwhile,...

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The Campaign for Real Barbecue

The Campaign for Real Barbecue

A spectre is haunting the South—the spectre of smokeless “barbecue.” Consider the case of North Carolina, where the situation is particularly grave. Ever since early colonial days “barbecuing” has meant cooking meat over hardwood coals, and in North Carolina “barbecue,” as a noun, eventually came to mean whole hogs or pork shoulders cooked that way. By the middle of the twentieth century North Carolina was recognized as the center of one of the nation’s...

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5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

Thousands of you have read our list of our 5 most popular recipes of 2017. By popular demand, we're thrilled to expand the list to the next 5 most popular, to give you (our readers!) even more recipes to try. This list is perfect as a Grilling 101 for newcomers, or a wonderful refresher for those of us who have been grilling for years. Kick off your grilling this weekend with these popular recipes: Barbecued Pork Belly Pork belly is for...

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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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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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Raichlen Predicts: Eight BBQ Trends for 2018

Raichlen Predicts: Eight BBQ Trends for 2018

Another New Year already?! It seems like just yesterday I was writing my blog on BBQ Trends for 2017.  It’s time to dust off my crystal ball for the trends that will shape barbecue in 2018. But first, a quick review of my 2017 predictions. Some came to pass and some didn’t. Consider Trend #1: How (or more precisely HHOW) our food is raised matters as much as how we grill it. (The acronym, by the way, stands for Heritage, Heirloom, Organic, and Wild.) This one certainly shaped the way we shopped, barbecued, and grilled in 2017 and it will continue to do so this year....

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Our Top 5 Trending BBQ Recipes of 2017 (So Far)

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...

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Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Last week we posted seven of Raichlen’s predictions for barbecue trends in 2017. Here are six more exciting trends. New steaks: This one pops up on my list every year, but the truth is, in our insatiable appetite for beef, we keep discovering (or rediscovering) new steaks. Had your fill of T-bones and rib-eyes? Make way for baseball steaks, Vegas strips, and spinalis dorsi, aka rib-eye cap, and more. Big flavor and an even bigger break on the price. Check out our two-part series here and here. Tomahawk everything:...

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