Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’

Barbecue University™

3 Recipes Every Beginner Should Know

3 Recipes Every Beginner Should Know

If you've recently embarked on your barbecue journey, consider this list of recipes as Barbecue and Grilling 101.  With each grilling and smoking session, you will learn something new, and if you master these recipes you will be on your way to barbecue and grilling perfection. And if you're a veteran grillmaster, this list can serve as a wonderful refresher course, or inspiration for the aspiring grillers in your life. 1. First Timer's Ribs If you want...

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Barbecue University™

The Majesty of Grass-Fed Brisket from Farmhouse BBQ

The Majesty of Grass-Fed Brisket from Farmhouse BBQ

Grass-fed versus grain-fed is one of the great (“grate?”) debates in barbecue. Conventional wisdom holds that grain-fed beef, being fattier and better marbled, makes a more luscious brisket. Conventional wisdom has not tasted the brisket of Vance Lin and Lindsay Williamson of Farmhouse BBQ in the Asheville area of North Carolina. I first met Lin and Williamson at a Mother Earth News Fair in Asheville, where they hauled their monster smoker and turned out brisket so succulent and cut-with-the-side-of-a-fork tender, it rivaled any brisket I ever tasted in Texas or Brooklyn. They are firm believers in...

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Hot Stuff

Steven’s Top Ten Facebook Posts of 2018

Steven’s Top Ten Facebook Posts of 2018

Over the past year on Facebook, Steven Raichlen has shared recipes, techniques, and live videos from book tour and restaurants around the country. We've compiled his top 10 most popular posts below. Spoiler alert: People love all things brisket! Speaking of, Steven's upcoming book The Brisket Chronicles is now available for pre-order here. Do YOU follow Steven on Facebook? Visit his page here to follow along and comment. 1. A Visit to Franklin...

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Barbecue University™

Add Flavor to Brisket with One of These Dry Rubs

Add Flavor to Brisket with One of These Dry Rubs

When you scratch the surface, you’ll find barbecue is riddled with controversies. One of them is how aggressively to season brisket before throwing it on the smoker. Some pit masters, like Wayne Mueller of Louis Mueller Barbecue in Taylor, Texas, take a minimalist approach, seasoning solely with equal parts of coarse salt and pepper—an elemental rub sometimes called a “Dalmatian rub” because it’s white with black speckles. Others (myself included), add hot red...

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Hot Stuff

On the Keto Diet? Your Grill or Smoker Can Help

On the Keto Diet? Your Grill or Smoker Can Help

This past holiday season, you couldn’t lob a meatball across a room without hitting a partisan of the Ketogenic diet. So when CNN announced January 3 it was among the most-searched for diet-related terms in 2018, we weren’t surprised. In fact, we were intrigued as we sometimes receive emails and messages on social media from people who’ve intentionally lost weight while stepping up their grilling game. After doing a bit of research, we discovered many of the recipes we’ve published...

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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...

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Hot Stuff

Gift the Taste of Texas This Holiday Season

Gift the Taste of Texas This Holiday Season

This post is brought to you by Southside Market & Barbeque, which provided advertising support. If you’re anything like us, your holiday to-do list is already a mile long. With a calendar full of parties to attend, boxes of decorations to hang, and desserts to bake for school and work, it’s hard to find time to complete one of the trickier items on your list: shopping for gifts. We may not be able to trim the tree or bake your...

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Barbecue University™

Courage! First Timer’s Brisket

Courage! First Timer’s Brisket

What? It couldn’t possibly be 5:00 a.m. already, could it? (I’d gone to bed around 1 a.m.) But my phone alarm affirmed it was time to face one of the biggest challenges of my barbecue life: cooking not one, but three whole packer briskets for the finale of a week-long family reunion. And if I’ve learned anything from being Steven Raichlen’s assistant for many years, it’s this: When smoking, allow more time than you think you’ll need. Especially if...

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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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Barbecue University™

Greatest Hits of BBQ U

Greatest Hits of BBQ U

Barbecue University—the incredible hands-on grilling class founded and hosted by Steven Raichlen to share his grilling and barbecue expertise—is just around the corner. One of our favorite springtime tasks is developing the menus. Since 2001, thousands of students have attended these three-day sessions, many traveling thousands of miles to learn the secrets of live-fire cooking from one of the world’s foremost authorities. Hosted by the luxurious Forbes 5-star...

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