Steven Raichlen's Barbecue! Bible

Posts Tagged ‘guest post’

Under the Hood

Social Grilling with iBBQ’s Angara Dining Table

Social Grilling with iBBQ’s Angara Dining Table

This post is brought to you by iBBQ, which provided advertising support. If you’ve been watching Project Fire on PBS, no doubt you have seen Steven Raichlen grilling on the gorgeous Angara Maximus. iBBQ’s ingenious grill table is more than the sum of its parts. A sexy outdoor dining table with an innovative gas grill built into it, the Angara represents a movement: Social Grilling™. The experience of grilling as a group while seated around...

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Hot Stuff

A Pit, A Pig, A Party

A Pit, A Pig, A Party

The following blog was written by Mike Fox, a New Yorker and longtime fan of Steven’s. We were intrigued by the photos he sent and invited him to contribute a story chronicling his first experience barbecuing a whole pig.  Back when the cold winds were blowing in February or March, it seemed like a fun idea to try to barbecue a whole pig. Many "learning experiences" (translation: mistakes) later, it turns out we were right. On June 30th we had a great...

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Hot Stuff

Add a Kick to Your Grill – Jalapeno Cheddar Sausages from Southside Market

Add a Kick to Your Grill – Jalapeno Cheddar Sausages from Southside Market

This post is brought to you by Southside Market & Barbeque, which provided advertising support. Summer is prime grilling time for many reasons—perhaps most prevalently as a way to bring friends and family together during a backyard party. For many grilling enthusiasts, however, the main reason has been to keep your kitchen cool during the hot summer months. Remove the oven from the equation, and enjoy the sun on your face...

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Hot Stuff

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

This post is brought to you by Southside Market & Barbeque, which provided advertising support. What is rope sausage? Some raw sausages, like Argentinian longaniza and English Cumberland, are sold in thick coils. At Southside Market & Barbeque, each fresh (raw) sausage rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork...

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Hot Stuff

You’ll Never Look at Sausages the Same Way Again – Sausage Slammers from Southside Market

You’ll Never Look at Sausages the Same Way Again – Sausage Slammers from Southside Market

This post is brought to you by Southside Market & Barbeque, which provided advertising support. With humble beginnings dating back to 1882, Southside Market & Barbeque has had many years to develop trusted products like sauces, smoked meats, and sausage for a loyal fan base. Another thing these years of experience have given them? The courage to innovate with sensational new takes on their traditional offerings. Their...

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Eat Your Words

Cool Smoke: The Art of Barbecue

Cool Smoke: The Art of Barbecue

From time to time we offer guest blogs on Barbecuebible.com. This one comes from Tuffy Stone, author of Cool Smoke: The Art of Great Barbecue. Classically trained French chef, restaurateur and head cook on the "Cool Smoke" competition barbecue team, Tuffy is a versatile pitmaster. We've asked Tuffy for the low-down on how he uses 2-zone techniques. ______________________________________________________________________________________ The Art of Barbecue...

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Hot Stuff

The Campaign for Real Barbecue

The Campaign for Real Barbecue

A spectre is haunting the South—the spectre of smokeless “barbecue.” Consider the case of North Carolina, where the situation is particularly grave. Ever since early colonial days “barbecuing” has meant cooking meat over hardwood coals, and in North Carolina “barbecue,” as a noun, eventually came to mean whole hogs or pork shoulders cooked that way. By the middle of the twentieth century North Carolina was recognized as the center of one of the nation’s...

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Eat Your Words

Grilling to Perfection: Master the Basics

Grilling to Perfection: Master the Basics

Our barbecue community is growing. I'm pleased to announce a new series of guest blogs written by some of the top experts in the field—many of them my friends and colleagues—who will weigh in on topics of, er, burning interest. Up first: Andy Husband, Boston restaurateur, multi-barbecue competition champion, and author of several terrific books, who will share his advice on cleaning and lighting your grill and other fundamental techniques. -Steven When it comes to cooking over fire, my...

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