Steven Raichlen's Barbecue! Bible

Barbecue University™

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™

Pulled Pork in a Hurry: Introducing 3-2-1 Pulled Pork

Pulled Pork in a Hurry: Introducing 3-2-1 Pulled Pork

If you have six hours of daylight, you can barbecue a pork shoulder and sit down to an incredible meal before the sun slips below the horizon. Tough, now that we’ve gone off Daylight Savings Time. But doable. This was all Steven’s idea. Buoyed by the success of 3-2-1 ribs, one of our most popular blogs, Steven wondered what would happen if we treated a pork butt (aka, shoulder) to 3 hours of smoke, 2 hours wrapped in butcher paper, foil, or...

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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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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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Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Greatest Hits: 10 Recipes from Barbecue University™

Barbecue University™—still going strong after 17 years! The professor, yours truly, has lost track of how many students he’s personally escorted up the ladder of grilling enlightenment. Suffice it to say, the answer is “thousands.” And I can’t say how many recipes have been featured over the years, because while each student receives a leather-bound notebook that includes that session’s menu and recipes—always 8 to 10 a day—I often go off script and give them extras. During the first...

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Barbecue University™

How to Grill the Perfect Steak

How to Grill the Perfect Steak

Thousands of students have graduated from Barbecue University, the intense hands-on course in live-fire cooking I’ve been teaching since 2001. And nearly all have a common goal: to learn how to grill the perfect steak—crusty on the outside, juicy and sanguine on the inside, and deftly seasoned. Even among intrepid grillers, the fear factor is high with beefsteak. Miscalculate the cooking time by mere minutes, and you’ve potentially devalued your investment—which is usually substantial—and...

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Barbecue University™

Chicken Labels Demystified

Chicken Labels Demystified

September is National Chicken Month. We’re taking the opportunity to celebrate grilled chicken in all its polymorphous glory. In the coming weeks you’ll learn how to grill whole chicken, chicken breasts, thighs, and of course, how to spatchcock a chicken. We’ll revisit the subject of Steven’s book Beer Can Chicken and other outrageous ways to grill and smoke chicken. Today we start with chicken speak. What do free-range, hormone free, cage free, certified organic, all-natural, and other chicken terms mean (if anything)? Do...

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Barbecue University™

Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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