Steven Raichlen's Barbecue! Bible

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Planet Barbecue

Celebrate Chinese New Year with Five-Spice Powder Ribs

Celebrate Chinese New Year with Five-Spice Powder Ribs

Have you celebrated the Chinese New Year yet this winter? Why not use what time is left of the 15-day annual celebration, and start a new tradition for your family. As I've written in the past, Chinese culture generally shies away from grilling as a cooking method. But the dishes that are grilled will bring you new flavors that will delight your taste buds and have you marking your calendar for this season every year. Traditionally, we may think of duck...

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Planet Barbecue

Escape Winter: Jamaican Jerk Pork

Escape Winter: Jamaican Jerk Pork

Already, this winter seems interminably long. Everyone I know is yearning for a respite from grey skies and single digit temperatures. But an escape to the Caribbean isn’t always in the cards. The next best thing? Recreating the spirit and flavors of the islands at home. No dish is more iconic than Jamaica’s fiery, lip-tingling, explosively flavorful jerk. Like many island cuisines, jerk is wholly dependent on ingredients found right there on Jamaica—primarily,...

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Hot Stuff

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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Planet Barbecue

Merry Christmas from Miami: Cuban Roast Pork

Merry Christmas from Miami: Cuban Roast Pork

On December 24, the air in Miami will be fragrant with the scent of roast pork as Cubans prepare for La Noche Buena—Christmas Eve. From Coconut Grove to Hialeah, intoxicating cooking smoke will waft from countless backyard barbecue grills, cinder block pits, and charcoal-fired pig roasters called Chinese boxes. It is the most important holiday on the Cuban calendar, a celebration of food, family, and faith that was outlawed by Castro’s regime from 1969 to 1997. The socializing, eating,...

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Planet Barbecue

Perfect for Parties: Yakitori, A Hot Grilling Trend

Perfect for Parties: Yakitori, A Hot Grilling Trend

Trolling for new menu ideas for fall and winter parties? Look no further than the grill masters of Japan. Trending now among American chefs is yakitori. The word literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favorite grilled meat. These small but elegant skewers (chicken, usually, but other meats and vegetables, too) are the epitome of Japanese barbecue, and...

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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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Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

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....

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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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Celebrate National Bratwurst Day!

Celebrate National Bratwurst Day!

Bratwurst have become a staple of American cuisine, with grilled brats topping the list of favorite summer foods for many. So much have brats made their impression in this country, we now have a National Bratwurst Day dedicated to this tube-shaped food. August 16th is the official day - our friends at Johnsonville have even created a storybook character dedicated to this celebration and titled the day Bratsgiving. How will YOU be celebrating? Here are some facts about the...

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A New Kind of Barbecue Food Truck

A New Kind of Barbecue Food Truck

Many of you dream of turning your passion for barbecue into a business. Mark Van Blaricum from Kansas City did it. His Pita for Good food truck has become a mecca for KC grilled food lovers, and I’m personally gratified to have played my small part. Do you have a foodie success story? Share it on the Barbecue Board. –Steven It happened fast. I got Steven’s Planet Barbecue as a gift; found a lamb purveyor at my local farmer’s market; and tried the Moroccan...

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