Steven Raichlen's Barbecue! Bible

Posts Tagged ‘brisket’

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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Hot Stuff

5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

5 of Our Best Barbecue and Grilling Recipes (Don’t Take Our Word For It: Readers Love These!)

Thousands of you have read our list of our 5 most popular recipes of 2017. By popular demand, we're thrilled to expand the list to the next 5 most popular, to give you (our readers!) even more recipes to try. This list is perfect as a Grilling 101 for newcomers, or a wonderful refresher for those of us who have been grilling for years. Kick off your grilling this weekend with these popular recipes: Barbecued Pork Belly Pork belly is for...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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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

An Austin Barbecue Crawl

An Austin Barbecue Crawl

From time to time we offer guest blogs on Barbecuebible.com and this one comes especially close to home.   It was written by my cousin, Larry Hoffman.   A musician and composer, Larry goes to Austin once a year for the Eastern Kings Blues Festival, and he always checks in with “Cousin Steven” to ask where he should eat.   Over the years, he’s established his barbecue bona fides, so I asked him to write a blog on his discoveries this year.   If you’re interested in learning more about his music, check out his website:...

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Under the Hood

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Most grill and smoker designs have been around for decades, even centuries. It’s not often that a manufacturer comes along with something radically new. Well, Kalamazoo Outdoor Gourmet has, and I got to test drive it during the taping of Project Smoke, Season 3. (We used it to smoke pastrami bacon and Korean pulled pork shoulder.) It’s the Kalamazoo Cabinet Smoker and it’s simply one of the most intriguing fusions of high design, ingenious engineering, and primal smoke and fire on Planet Barbecue. You’ve probably heard of Kalamazoo—the manufacturer of super premium grills that perform like Ferraris—and are priced like Ferraris, too. Kalamazoo’s first grill—the...

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Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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