Steven Raichlen's Barbecue! Bible

Barbecue University™

Barbecue University™

A Crash Course on Gas Grills

A Crash Course on Gas Grills

In North America, gas is king. Developed by utility companies, gas grills hit the barbecue scene in the 1950s. Today, almost 70 percent of American families use gas grills. There are two types of gas grill: those that burn natural gas, a fossil fuel based primarily on methane, and those that burn propane, a refined petroleum product comprised of hydrogen and carbon. So why grill with gas? In a word—convenience. The convenience of push-button ignition. The convenience of turn-of-a-dial...

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Barbecue University™

Crash Course on Grilling and Smoking with Wood

Crash Course on Grilling and Smoking with Wood

Here’s the third “class” in our ongoing Barbecue University™ blog series—a crash course on wood. Wood is the original and, to my mind, still the best fuel for grilling, and grill masters from Montevideo to Munich back me up on this. Charcoal and propane or natural gas produce heat, but only wood gives you both heat and flavor. That flavor is, of course, smoke—made up of carbon compounds like guaiacol, also found in roasted coffee, and syringol, the active...

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Barbecue University™

A Crash Course on Charcoal: Types of Charcoal for Grilling

A Crash Course on Charcoal: Types of Charcoal for Grilling

Charcoal represents one of man’s very first technological achievements; it was in use as early as 200,000 B.C. When wood is burned slowly without oxygen it produces charcoal. The charring removes the water and most of the flavor-producing chemical compounds of the wood, leaving a carbon-rich fuel that burns hot, cleanly, and efficiently. Charcoal also produces a more concentrated fire. No wonder the vast majority of the world’s grill masters burn charcoal. But not all charcoals are the same. Here’s a scorecard to help you identify the players....

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Barbecue University™

Crash Course on Grilling: The Anatomy of a Grill

Crash Course on Grilling: The Anatomy of a Grill

We’re pleased to introduce a new blog series on BarbecueBible.com: Barbecue University™. Every few weeks we’ll give you a crash course on a particular aspect of grilling, from essential gear and fuels to the indispensable techniques. Up this week: The Anatomy of a Grill. Master it and you’ll make more informed decisions when buying and using your grill. Travel Planet Barbecue with me and you’ll find grills of every size, shape, and design. Despite this incredible diversity, all grills share similar...

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Barbecue University™

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

If barbecue is a religion, most of the time I find myself preaching to the choir. But last year at Barbecue University I had the opportunity to make a convert. Her name was Toni Dash and she came to BBQ U with terrific writing skills (from her blog, BoulderLocavore.com) but little experience grilling. Well, to judge from this innovative dessert—grilled pumpkin pie with a smoked gingersnap crust—she caught the holy fire. She’s also a mind reader, because...

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Barbecue University™

My Home-Built Smokehouse

My Home-Built Smokehouse

It gives me especially great pleasure to introduce this week's guest blogger. His name is Paul Kuconis and he's a recent graduate of Barbecue University™. And I like to think his time at the Broadmoor inspired him to delve deeper into the arts of smoking and grilling. So deep that he built his own smoker. I asked Paul to share his home-made smoker with our barbecue community. Just think what Barbecue University™ could do for your passion. –Steven...

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Barbecue University™

Wounded Warriors at BBQ U

Wounded Warriors at BBQ U

Baghdad. Fallujah. Kandahar. Kabul. American soldiers saw action in all of them, taking fire and giving it back. So when the Colorado Springs chapter of Wounded Warriors contacted me about visiting with some of the vets while I was in town, the Broadmoor and I thought we could do better. We decided to host a special session of Barbecue University just for them. I’ve taught literally thousands of classes around Planet Barbecue, but I can tell you this:...

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Barbecue University™

Steven Raichlen’s Barbecue Birthday Menu

Steven Raichlen’s Barbecue Birthday Menu

Call it a busman’s holiday. When my birthday rolls around in this blustery month of March (don’t try to guess when or how old), I’ll celebrate with, what else, a barbecue. And being the hands-on, DIY, control freak kind of guy I am, I’ll probably cook it myself. Oh, I’ll have help from son-in-law Gabriel, the master mixologist of the family. I’m thinking something smoky, like an Oaxacan Manhattan—made with mezcal. (Gabriel also grills...

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Barbecue University™

Grilled Dips for the Super Bowl

Grilled Dips for the Super Bowl

Hunger Game? That would be Super Bowl Sunday. Apparently, it involves football and no shortage of statistics (like carries and passing yards). But the stat that matters most to me is 62 percent. That’s the number of American grill owners who will fire them up on Super Bowl Sunday, making this the busiest grilling day of the winter. (Yes, there’s actually an organization that keeps track of our grill usage. Not the NSA, but the HPBA—Hearth, Patio, and Barbecue...

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Barbecue University™

The Ultimate Indoor Grill—Your Fireplace

The Ultimate Indoor Grill—Your Fireplace

This winter is one for the record books, with weather so cold in the Northeast, it even stopped Niagara Falls in its tracks. An unexpected reminder of how dependent we are on the grid for warmth, water, and, of course, the ability to produce hot food. While I’d normally advocate shoveling a path to the grill to cook when the power’s out—easy for a Miami-based guy to say, right?—no one should be outdoors in dangerously cold conditions. But you don’t have to forsake the satisfying flavors of smoke and...

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