Steven Raichlen's Barbecue! Bible

Planet Barbecue

Planet Barbecue

Barbecue Festivals You Can’t Miss This Summer

Barbecue Festivals You Can’t Miss This Summer

We’re sure the best cook-outs of the summer will be in your own backyard. But via social media, many of you shared with us your favorite organized barbecue festivals and competitions, from the Carolinas to California, from Texas to Tennessee. Check out the list we compiled from your suggestions and our experience. And if we missed an important event, please let us know! Taylor Stomp n’ Holler BBQ and Music Festival Timing: June 2 Location: Taylor, TX Holy Smoke has been perfected and the barbecue at Stomp n’ Holler is nearly a religious experience. Dish...

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Seoul Food: Pork Belly Breaks Out of the Bacon Mold

Seoul Food: Pork Belly Breaks Out of the Bacon Mold

In 2004, the small food, wine, and travel publication I worked for devoted an issue to Korean-style barbecue. Little had been written about this cultural phenomenon, and we were confident our readers would share our excitement. We worked hard for weeks, our research culminating in a soju-soaked food crawl through L.A.’s Koreatown. We were guided to the best markets and barbecue restaurants by a hip young Korean-American named Jonathan Kim. (He went on to found one of the largest Asian food emporiums in the...

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A Toast to Grilling and St. Patrick

A Toast to Grilling and St. Patrick

Perhaps you’re neither Irish nor Catholic. Maybe you hate Notre Dame football. There’s still no harm in celebrating on Saturday, March 17, the name day of St. Patrick, the 5th century British cleric who was enslaved as a teen by Irish pirates and returned to the island as an adult. Perhaps you’ve heard that he single-handedly drove Ireland’s snakes into the sea. Not true. Ireland does not now, nor has it ever hosted native species of snakes. Not...

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Evolution of a Filipino Barbecue Cookbook

Evolution of a Filipino Barbecue Cookbook

I first learned about Steven Raichlen when I came across one of his works in a local bookstore while on break from the office. He featured recipes from what was seemingly every country in the world, except my native Philippines. I was intrigued by his research, but I decided to e-mail him to ask why he didn’t have any recipes from back home. To my surprise, he responded personally…and showed me that he actually did (Raichlen’s Indoor! Grilling, Workman, 2004). ...

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“Steven Raichlen Grills Italy” To Debut This Month

“Steven Raichlen Grills Italy” To Debut This Month

Underscoring his reputation as an authority on the world’s grilling cultures, Steven was invited last year to host a new show on the Gambero Rosso (“Red Shrimp”) food channel in Italy. The premise of the show is a simple but intriguing one: Steven visits fishermen, butchers, farmers, chefs, and other people deeply involved in Italy’s food world, learns their favorite preparations, then reinterprets them through the lens of American barbecue traditions. The show, which was filmed in English but will feature Italian subtitles, begins airing this month in Italy. Below is an interview Gambero Rosso conducted with Steven when filming concluded late last fall. Food critic, TV personality, lover of great food, and a passionate cook, Steven Raichlen has found in grilling...

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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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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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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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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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The Impossible Burger: Coming to a Grill Near You?

The Impossible Burger: Coming to a Grill Near You?

I cheated on Fat Doug yesterday. Instead of my usual all-beef burger topped with griddled pastrami, Swiss cheese, and coleslaw (the “Fat Doug), I ordered the “Impossible Burger,” the new vegetarian patty that’s been getting a lot of attention in the food press lately. It was recently added to the menu at B Spot, a local gastropub owned by Iron Chef Michael Symon. If the famously carnivorous Symon thinks the faux meat patty is worthy, I reasoned,...

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