Steven Raichlen's Barbecue! Bible

Posts Tagged ‘sauce’

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™

4 Ways to Use Coffee To Up Your Barbecue Game

4 Ways to Use Coffee To Up Your Barbecue Game

O Coffee how we love thee! Strong coffee and espresso have helped us survive long overnight smoke sessions and clear early morning mental fog enough to prep a brisket for an all-day cook. Perhaps it is the reliance on caffeine that inspired the first barbecuers to use coffee in their recipes. Whatever the reason that introduced coffee to the barbecue scene, it has been a happy marriage between the two. Have YOU tried coffee in your barbecue routine? There are several...

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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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Barbecue University™

Winning Baby Backs for Your Backyard Bash

Winning Baby Backs for Your Backyard Bash

If ribs epitomize barbecue for most Americans, the baby back epitomizes ribs. Cut from high on the hog, just next to the spine, baby backs have tender meat—more so than spareribs—abundant fat, and a convenient shape and size that makes one rack perfect for feeding two people if side dishes are served. (A rack contains 8 ribs at a minimum and 13 at a maximum.) You’ve heard the phrase “fall-off-the-bone tender.” Never, in my opinion, have five words done more harm to the notion of what constitutes good eating. Show me ribs...

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Barbecue University™

The Only Recipe You Need for Whole Beef Tenderloin

The Only Recipe You Need for Whole Beef Tenderloin

When you want to make a gesture of generosity or opulence this holiday season, nothing beats the long cylindrical, supernaturally tender muscle cut from the inside of the steer’s ribcage, beef tenderloin. Yes, it’s an extravagance. And yes, tenderloin may lack some of the rich flavor of prime rib or brisket, but it’s guaranteed to delight the carnivores in your family or circle of friends. I’ve published many recipes for this luxurious cut of meat over the years,...

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Planet Barbecue

Merry Christmas from Miami: Cuban Roast Pork

Merry Christmas from Miami: Cuban Roast Pork

On December 24, the air in Miami will be fragrant with the scent of roast pork as Cubans prepare for La Noche Buena—Christmas Eve. From Coconut Grove to Hialeah, intoxicating cooking smoke will waft from countless backyard barbecue grills, cinder block pits, and charcoal-fired pig roasters called Chinese boxes. It is the most important holiday on the Cuban calendar, a celebration of food, family, and faith that was outlawed by Castro’s regime from 1969 to 1997. The socializing, eating,...

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Barbecue University™

Dry Turkey? Never Again. My Strategy for a Succulent Bird

Dry Turkey? Never Again. My Strategy for a Succulent Bird

As you may know from my recent postings on Facebook and Twitter, I just returned from Italy where I spent several weeks shooting a grilling show for Gambero Rosso (“Red Prawn”), a food and wine magazine and publishing group founded in 1986. It was an over-the-top experience, exploring the Italian boot with a small crew, meeting grilling and smoking impresarios from Piedmont to Tuscany to Venice. But it was important to me to be home with family and friends...

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Barbecue University™

Tongue-In-Cheek Meatballs: Blue(berry) Balls

Tongue-In-Cheek Meatballs: Blue(berry) Balls

I bet this is one recipe that began (wink, wink) with a name. But whoever had the idea to wrap sweet blueberry muffin in smoky spicy sausage deserves a star on the barbecue walk of fame. The counterpoint of sweet and salty, of smoke and fruit, of meaty and soft is as unexpected as it is brilliant. They were a big hit with students at Barbecue University this past summer. As near as I can tell, these sausage balls debuted at the Wildwood BBQ Bash in Wildwood, Missouri. [After posting, we received word from Shawn...

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Planet Barbecue

Perfect for Parties: Yakitori, A Hot Grilling Trend

Perfect for Parties: Yakitori, A Hot Grilling Trend

Trolling for new menu ideas for fall and winter parties? Look no further than the grill masters of Japan. Trending now among American chefs is yakitori. The word literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favorite grilled meat. These small but elegant skewers (chicken, usually, but other meats and vegetables, too) are the epitome of Japanese barbecue, and...

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Hot Stuff

The History of Worcestershire Sauce

The History of Worcestershire Sauce

What’s the ingredient most frequently used in barbecue sauces? Ketchup is a no brainer. But I’d put my money on a condiment that comes in a paper–wrapped bottle: Worcestershire sauce. (And according to Nielsen, it is one of the fastest growing sauces in sales dollars.) This thin, brown, sweet-sour condiment turns up in barbecue sauces of all stripes and types—from the tomato-based sauces of Kansas City to the butter sauces of New Orleans to the black dips of...

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