Steven Raichlen's Barbecue! Bible

Barbecue University™

Barbecue University™

Grill to Thrill: Cavemanning (Cooking in the Embers)

Grill to Thrill: Cavemanning (Cooking in the Embers)

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking. As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia. Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

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Barbecue University™

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Though I am constantly thinking about various cuts of beef and new ways to cook them, the busy month of December traditionally brings Spruce-Grilled Steak to mind over and over again. Why might I focus on this recipe each year, you ask? The answer is simple: the scent of freshly cut Christmas trees brings me back to the aroma of spruce smoke and a sizzling rib eye steak. Created by my friend and the editor of my French-Canadian books, Pierre Bourdon,...

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Barbecue University™

The Only Recipe You Need for Whole Beef Tenderloin

The Only Recipe You Need for Whole Beef Tenderloin

When you want to make a gesture of generosity or opulence this holiday season, nothing beats the long cylindrical, supernaturally tender muscle cut from the inside of the steer’s ribcage, beef tenderloin. Yes, it’s an extravagance. And yes, tenderloin may lack some of the rich flavor of prime rib or brisket, but it’s guaranteed to delight the carnivores in your family or circle of friends. I’ve published many recipes for this luxurious cut of meat over the years,...

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Barbecue University™

The Ultimate Gift? Barbecue University 2018!

The Ultimate Gift? Barbecue University 2018!

Sure, you could give that live-fire cooking-obsessed special person in your life another piece of grill gear. Or a cookbook or barbecue seasonings or a gift certificate to a favorite barbecue joint. But this year, how about a gift that keeps on giving and the barbecue experience of a lifetime? We speak, of course, about Steven Raichlen’s Barbecue University™—ranked the #1 barbecue experience by the Food Network. Imagine a summer camp for adults who love barbecuing and grilling, set at a Forbes 5-Star, AAA 5-Diamond resort—the luxurious...

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Barbecue University™

Smoke-Roasted Goose for Christmas

Smoke-Roasted Goose for Christmas

When I was a child, goose was the centerpiece of the Christmas Day table. Ordered in advance by my grandmother from a local farmer, the freshly plucked bird was liberally seasoned with salt and Watkins-brand pepper, packed with bread stuffing, and roasted slowly in her largest speckleware roasting pan. It always reminded me of my favorite scene from A Christmas Carol: There never was such a goose. Bob said he didn't believe there ever...

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Barbecue University™

Dry Turkey? Never Again. My Strategy for a Succulent Bird

Dry Turkey? Never Again. My Strategy for a Succulent Bird

As you may know from my recent postings on Facebook and Twitter, I just returned from Italy where I spent several weeks shooting a grilling show for Gambero Rosso (“Red Prawn”), a food and wine magazine and publishing group founded in 1986. It was an over-the-top experience, exploring the Italian boot with a small crew, meeting grilling and smoking impresarios from Piedmont to Tuscany to Venice. But it was important to me to be home with family and friends...

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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™

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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