Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Memphis’

Hot Stuff

Our Most Popular Recipes from 2018

Our Most Popular Recipes from 2018

The ringing in of the New Year is always our cue to take a look in the rear-view mirror and identify the most searched topics and recipes on our website, www.barbecuebible.com. Not only is it fun to see where we’ve been, but the data helps us map our editorial path for the coming year. Once again, pork dominated the field in 2018, with everything from pork belly (cured and uncured) to ribs. Here are our top recipes, in order: 1. Bourbon Brown Sugar Smoked Pork Loin ...

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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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Under the Hood

Innovative Memphis Wood Fire Grills Change the Pellet Game

Innovative Memphis Wood Fire Grills Change the Pellet Game

Steven’s latest show, Project Fire, is made possible, in part, by the sponsorship of several grill and smoker manufacturers. We receive many emails inquiring about the equipment showcased on the series and want to acquaint you with their individual features. First up is Memphis Wood Fire Grills. This multi-year sponsor of Project Fire and its predecessor, Project Smoke, produces its high-end line of pellet grills/smokers in the U.S....

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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FAREWELL TO CHARLIE VERGOS

A FOND FAREWELL TO CHARLIE VERGOS    Charlie Vergos, 1926 - 2010 It was with sadness that Steven learned of the passing on Saturday of Charlie Vergos, founder of the legendary restaurant Rendezvous and inventor of one of Memphis' most iconic dishes, the dry rub rib. Charlie was originally in the sandwich business. One day, a meat salesman brought him a case of babyback ribs (a very unpopular cut in the 1950s), and drawing on his Greek heritage,...

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Mad Max

Talk about going whole hog! Here's a photo souvenir from my trip to the Memphis in May Barbecue Contest. This way cool smoker is the handiwork of the "Mad Max" barbecue team from Shawnee, Kansas, and it certainly scores big for originality. Does anyone out there have a cool smoker he/ she has built or decorated? Send us a photo on the Barbecue Board.

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Whole Hog

Going whole hog at Memphis in May. Here Super Smokers team leader Skip Black prepares to apply the spice rub to a 100 plus pound porker. Sorry for the graphic quality of the picture, but it does show an interesting technique. Spices and smoke can't penetrate the pork skin, so Skip removes it when he seasons the pit. The skin will be cooked separately and put back on the pig when it's cooked.

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Elvis

Elvis sighting at Memphis in May. Steven Raichlen joins Terry Black of Super Smokers in St. Louis and the King for a little hog play at the Memphis in May International Barbecue Competition.

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