Steven Raichlen's Barbecue! Bible

Posts Tagged ‘barbecue sauce’

Hot Stuff

Make Asian Barbecue Sauces with Pantry Ingredients

Make Asian Barbecue Sauces with Pantry Ingredients

This week, more than 20 percent of the world’s population began the celebration known as the Lunar New Year (also called Chinese New Year). For the next 12 days, millions of lives will revolve around fireworks, food, and family. For the record, 2019 is the Year of the Pig, something most of us barbecue enthusiasts can get behind. We thought this would be a good time to shine a light on the umami-rich sauces and condiments the Asian continent has contributed to the happiness of grill...

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Planet Barbecue

The American Barbecue Specialties You Need to Know About

The American Barbecue Specialties You Need to Know About

America is blessed with an incredibly rich barbecue culture. Many countries grill. Some smoke. But only one—the United States—has a deep, rich, and highly evolved tradition of both barbecuing (smoking) and grilling. Long before the United States was a country (before there were even states to be united!), its inhabitants loved barbecue. Indians of the Pacific Northwest butterflied whole salmon through the belly, pinned them to cedar stakes, and roasted the fish in front of bonfires. Early settlers found a land teaming with game, with rivers and bays brimming with...

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Hot Stuff

Homemade Gifts for Barbecue Enthusiasts

Homemade Gifts for Barbecue Enthusiasts

Before Black Friday and Cyber Monday, before the average American began budgeting $1000 for holiday shopping (up from $289 in 1985), there were homemade gifts. Resurrect the tradition—or start a new one—by spending some time in your kitchen making one or more barbecue-related gifts for the deserving people on your list. Below are just a few of your options. All come from Steven’s book, Barbecue Sauces, Rubs, and Marinades (Workman, 2017). Hey, come to think of...

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Eat Your Words

Two “Must Have” Books for Your Barbecue Library

Two “Must Have” Books for Your Barbecue Library

Pitmaster: Recipes, Techniques & Barbecue Wisdom (Voyageur Press, 2017) Most winning competition-level pitmasters keep their cards close to their vests, seldom revealing the secret strategies that consistently propel them to center stage (a “walk”) once the scoring’s complete. Not these guys. They seem determined to spill the beans (barbecued, of course). I first met the co-authors of Pitmaster, restaurateurs Andy Husbands and Chris Hall, in 2010 when they...

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Hot Stuff

The History of Worcestershire Sauce

The History of Worcestershire Sauce

What’s the ingredient most frequently used in barbecue sauces? Ketchup is a no brainer. But I’d put my money on a condiment that comes in a paper–wrapped bottle: Worcestershire sauce. (And according to Nielsen, it is one of the fastest growing sauces in sales dollars.) This thin, brown, sweet-sour condiment turns up in barbecue sauces of all stripes and types—from the tomato-based sauces of Kansas City to the butter sauces of New Orleans to the black dips of...

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Eat Your Words

Enhance Your Barbecue Library

Enhance Your Barbecue Library

The introductions to recipes featured on Project Smoke, Season 3 were filmed in my office in Miami. In the background is a portion of my embarrassingly large collection of cookbooks and culinary references, proving I am an incorrigible bibliophile. Each spring, there is more temptation to add to my library of grilling, smoking, and barbecue books. Here are my top picks from the new crop. They make for perfect reading as you sip a cold one and wait for that brisket or pork butt to cook to perfection. Pitmaster: Recipes,...

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Hot Stuff

What It’s Like On A Barbecue Book Tour

What It’s Like On A Barbecue Book Tour

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it's like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes. Q: How do you choose where you eat in a city you're visiting? Recommendations, random choice, or reviews on the Internet? SR: Often I call the local restaurant...

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Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Hot Stuff

JUST RELEASED! Sauces, Rubs, and Marinades

JUST RELEASED! Sauces, Rubs, and Marinades

You’re likely well-acquainted with Steven Raichlen’s larger than life approach to live-fire cooking. He never misses an opportunity to add flavor using world-influenced sauces, wet and dry rubs, spice pastes, brines, slathers, marinades, glazes, cures, and singular condiments. Never has interest been keener in the components that take grilled and barbecued foods from good to great. Want to know his secrets? We are thrilled to announce the release today of Steven’s latest book, Barbecue Sauces, Rubs, and Marinades—Bastes, Butters,...

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Barbecue University™

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

My Favorite Rib Recipe, Plus 8 Tips for Righteous Ribs

Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Steven's book Best Ribs Ever. My brand-new Weber Performer—I didn’t own a smoker in those days—and I turned out slab after slab of ribs during the spring of 2005, which I would vacuum seal and pack with frozen gel packs and overnight to Steven’s home in Miami....

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