Steven Raichlen's Barbecue! Bible

Posts Tagged ‘bacon’

Hot Stuff

Breakfast Moves to the Grill

Breakfast Moves to the Grill

One of the great pleasures in life for an early riser like myself is to watch the sun rise with a cup of coffee in my hand and a gentle curl of smoke rising from my grill or smoker. A peaceful grill session free from distraction is a wonderful way to start your day. I urge you to try it for yourself. What can you grill for breakfast? Here are some of my favorite recipes: Grilled Eggs A variation on “shirred” (baked) eggs, just crack eggs into...

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Hot Stuff

10 Awesome Gift Ideas for Dad on Father’s Day

10 Awesome Gift Ideas for Dad on Father’s Day

Compared to moms, dads are notoriously difficult to shop for. One thing’s for sure: a bouquet of flowers won’t cut it. But if your father enjoys grilling or barbecuing (and few dads don’t), you don’t need to stress out. Which brings us to one of our most popular blogs of the year: our annual Father’s Day Gift Guide. We’re publishing it well in advance of June 18th this year, to give you a full month to shop for a gift for that most important man in your life. And if you’re a father yourself and see anything here you’d like . . . well, no one would blame you for printing out this list and...

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Grills We Love

Grills We Love: Arteflame

Grills We Love: Arteflame

If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire. Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

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Revealed: Our 12 Most Popular Recipes

Revealed: Our 12 Most Popular Recipes

Left two photos by Richard Dallett. Right two photos by Ben Fink from The Barbecue! Bible (Workman). The headline says it all: the 12 all time most popular recipes on BarbecueBible.com. Here they are in all their smoky glory. It’s clear that this barbecue community likes meat, meat, and more meat! Especially brisket, ribs, and—no surprise—bacon. One vegetable made this list—the onion bomb—and even it has plenty of beefy, bacon-y goodness. What can I say, folks, but “Grill on!” And be sure to post photos of YOUR masterpieces on the Barbecue Board, my Facebook page, Twitter, and...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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The Onion Bomb Goes Global

The Onion Bomb Goes Global

Photo by Rob Baas. The onion bomb exploded on the internet a few weeks ago. It was love at first sight and first bite. What? You haven’t heard of it? Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness. [caption id="attachment_10962" align="alignnone" width="480"] Photo by Rob Baas.[/caption] Whoever invented it merits a medal—they’re right...

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PitmasterIQ BBQ’s 2014 World Food Championship Experience

PitmasterIQ BBQ’s 2014 World Food Championship Experience

It’s one thing to perfect your smoking and grilling skills at home. There comes a time when you want to see how you rank in the world of live fire cooking. Enter competition barbecue—where camaraderie meets cutthroat. We asked John Kennington of PitmasterIQ BBQ to describe his efforts to bring home the bacon (literally) at the World Food Championships in Las Vegas, Nevada. At stake? Bragging rights, not to mention a grand prize of $100,000! Do YOU...

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Behold the Bacon Weave

Behold the Bacon Weave

If I did my job well during Bacon Month (August), you’ve been motivated to make your own home-cured and smoked bacon from scratch (see my easy-to-follow directions here). You’re up to speed on how to grill bacon-wrapped foods, from onion rings to chicken drumsticks. Now—just in time for National Pork Month—it’s time to tackle the bacon weave, that magnificent mat of pork meat and fat that’s taken the blogosphere—and our barbecue community—by...

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Bacon-Wrapped Onion Rings

Bacon-Wrapped Onion Rings

This blog post is brought to you with support from our sponsor. First came bacon-wrapped prunes. Then jalapeño poppers, then bacon-wrapped chicken wings. The latest manifestation of America’s bacon mania is onions—thick rings of Vidalias or other sweet onions dipped in hot sauce, swaddled in hickory-smoked bacon strips, and indirect grilled until the bacon is as crisp as the onion is meltingly tender. Is your mouth watering yet? It will...

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Taking the Cure: Of Nitrites, Prague Powder, and Other Curing Salts

Taking the Cure: Of Nitrites, Prague Powder, and Other Curing Salts

Picture the incarnadine color of corned beef and pastrami. The shimmering translucence and satin texture of Spanish lomo (cured pork loin) and bresaola and bündnerfleisch (respectively, Italian and Swiss air-dried beef). The rich hammy flavor of bacon, prosciutto, and jamon serrano. The complex umami flavors, not to mention the remarkable shelf life of dry-cured sausage and salami. All owe these hunger-inducing attributes to substances steeped in ancient tradition and modern controversy—sodium nitrate (NaNO3) and sodium nitrite (NaNO2)—the active ingredients in curing...

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