Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pulled pork’

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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Barbecue University™

Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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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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Hot Stuff

New Season of Project Smoke to Premiere

New Season of Project Smoke to Premiere

Steven Raichlen’s Project Smoke, the first how-to series to focus on smoking virtually every type of food, will premiere its third season on public television starting Memorial Day weekend. Project Smoke stars live-fire cooking expert and author Steven Raichlen and is presented by Maryland Public Television. Project Smoke brings the art of smoking and grilling from the competitive barbecue circuit to the American backyard. The new season was...

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Celebrate Pulled Pork Day

Celebrate Pulled Pork Day

Who says our Congress does nothing? Both sides of the aisle came together to proclaim National Pulled Pork Day. It debuts on October 12, 2016. Forgive my cynicism. I couldn’t be more supportive of pulled pork. It is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience. The American South, from the Carolinas to Tennessee, is known for its pulled pork. Many people believe it’s an American invention....

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Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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Barbecue University™

The Pull of Pork & Its Sauces: 12 Must-Read Tips

The Pull of Pork & Its Sauces: 12 Must-Read Tips

It’s an icon of American barbecue—spice-blasted, hickory-smoked pork shoulder, torn or chopped into meaty shreds, electrified with peppery vinegar sauce (or elevated with a unique white barbecue sauce, as with Big Bob Gibson’s pulled pork sandwich, pictured above), topped with crunchy coleslaw, and piled on a butter-grilled bun. Of the “big three” of American barbecue (the other two being brisket and ribs), pork shoulder is the easiest to get right. You can indirect grill it. You can smoke it. You can even cook it on a rotisserie. It requires no split-second timing. It’s nearly impossible...

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LEGENDS OF BARBECUE NC

LEGENDS OF BARBECUE: NORTH CAROLINA When it comes to pulled pork, restaurants that still burn wood in their pits are becoming an endangered species. So imagine my delight recently when I met pit masters Vernon Carver and Donald Cozart at Backyard BBQ Pit in Durham, North Carolina. Here's the first thing you see when you park behind Backyard BBQ. And here's the second thing--meats smoked low and slow in pits darkened with age and wood...

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Finished dishes from BBQ USA

Finished recipes from BBQ USA: buffa-que wings, chicken sates, bridge painter's tuna, grilled pizza, bbq onions, and pulled pork sandwiches

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