Steven Raichlen's Barbecue! Bible

Hot Stuff

Hot Stuff

Our Most Popular Recipes from 2018

Our Most Popular Recipes from 2018

The ringing in of the New Year is always our cue to take a look in the rear-view mirror and identify the most searched topics and recipes on our website, www.barbecuebible.com. Not only is it fun to see where we’ve been, but the data helps us map our editorial path for the coming year. Once again, pork dominated the field in 2018, with everything from pork belly (cured and uncured) to ribs. Here are our top recipes, in order: 1. Bourbon Brown Sugar Smoked Pork Loin ...

Read more →

Hot Stuff

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,...

Read more →

Hot Stuff

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...

Read more →

Hot Stuff

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,...

Read more →

Hot Stuff

Your Guide To Roasting Or Smoking Holiday Meats

Your Guide To Roasting Or Smoking Holiday Meats

Many are the times when my best friend, Kathy, with whom I often host a Christmas Eve open house, has asked me to grill or smoke the beef tenderloin or prime rib. Knowing she has paid nearly $100 (or more) for these gorgeous hunks of meat, you can imagine the pressure! Like me, she prefers her beef (and lamb) rosy rare. I always use the outdoor grill as her double oven is usually full of other things. (Plus, I love the peace and quiet!) Like students at Steven’s famous Barbecue University, party guests often...

Read more →

Hot Stuff

What Santa Really Wants: Christmas Ribs

What Santa Really Wants: Christmas Ribs

Like many parents, my husband and I encouraged our young children to leave milk and cookies for Santa and carrots for his magical beasts of burden on Christmas Eve. But did we get it wrong? In hindsight, I bet that jolly old elf would have appreciated a smoky slab of barbecued ribs (not reindeer ribs, of course) and an ice-cold beer to wash them down. The cookies and milk tradition has its origins in Scandinavia, where during the Yule season, children...

Read more →

Hot Stuff

The Ultimate Holiday Gift for Grillers and Barbecuers, Plus a Festive Holiday Menu

The Ultimate Holiday Gift for Grillers and Barbecuers, Plus a Festive Holiday Menu

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? {Researchers at Cornell University determined that unlike material goods, experiences actually become part of who we are.) We speak, of course, about Steven Raichlen’s Barbecue University™—ranked...

Read more →

Hot Stuff

5 Innovative Sausage Recipes You Have to Try Now

5 Innovative Sausage Recipes You Have to Try Now

This post is brought to you by Southside Market & Barbeque, which provided advertising support. Southside Market & Barbeque has become a paragon of sausage making, centered around the idea that everything goes with sausage. As they will proudly tell you: “We make Sausage, and stuff that goes with Sausage.” For them, Sausage is center of the recipe, not just a side item. This week we’re taking a little inspiration...

Read more →

Hot Stuff

High Quality Meat from Independent Farms—Where to Find it Online

High Quality Meat from Independent Farms—Where to Find it Online

This post is brought to you by Crowd Cow, which provided advertising support. One of the questions we often get from our readers is “Where can I buy a really great steak online?”. We’ve found the answer for you: Crowd Cow. Since 2015, they have worked to bring you healthy, high-quality meat from independent farms, which you can buy online. You get the exact cuts and quantity you want, delivered straight to your door. What sets...

Read more →

Hot Stuff

Steak and Potatoes: Florentine Steak and Garlic Fingerlings

Steak and Potatoes: Florentine Steak and Garlic Fingerlings

Several weeks ago, we posted the first installment in our new series, “Steak and Potatoes.” We thought now was an appropriate time to post another as everyone is weary of Thanksgiving leftovers and hungry for a good piece of steak! Tuscany’s cuisine is primarily based on the concept of “cucina povera,” which translates to “poor kitchen.” Pasta, beans, local vegetables, and olive oil are the primary building blocks of Tuscan cuisine. Which is why it’s ironic that one...

Read more →