Steven Raichlen's Barbecue! Bible

Posts Tagged ‘sauces’

Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

There must be a thousand restaurants in Tokyo like the Izakaya-Tomotsu near the train station in the Chiyoda-Ku ward: eight stools lined up at an L-shaped counter; and outdoors, two rickety tables with beer crates for chairs. This rough-and-tumble yakitori parlor serves up every imaginable cut of grilled chicken, from the leg, wing, neck, and skin to the liver, gizzard, heart—and a great deal more. All this comes from a closet-size kitchen dominated by a charcoal...

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Under the Hood

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

12 Grilling Gifts to Show That Special Man How Much You Love Him Why are dads so hard to shop for? We don’t know, but with Father’s Day approaching fast (Sunday, June 17), we’re here to help. For months, we’ve been accumulating ideas in every price range to help you honor Dad on his special day. All are related to grilling and barbecuing, of course. And if you are a Dad and see something you’d like, no one would blame you for dropping hints in advance of the holiday. Project Fire Steven’s latest book in the best-selling Barbecue! Bible series was released...

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Eat Your Words

For A Limited Time: Download the Sauces, Rubs & Marinades Ebook for Less Than $2

For A Limited Time: Download the Sauces, Rubs & Marinades Ebook for Less Than $2

From time to time, Steven's publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. We're happy to announce that for the month of April 2018, you will be able to take advantage of a low price offer for Sauces, Rubs, and Marinades! The completely updated and revised cookbook is Steven's bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals,...

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Eat Your Words

Enhance Your Barbecue Library

Enhance Your Barbecue Library

The introductions to recipes featured on Project Smoke, Season 3 were filmed in my office in Miami. In the background is a portion of my embarrassingly large collection of cookbooks and culinary references, proving I am an incorrigible bibliophile. Each spring, there is more temptation to add to my library of grilling, smoking, and barbecue books. Here are my top picks from the new crop. They make for perfect reading as you sip a cold one and wait for that brisket or pork butt to cook to perfection. Pitmaster: Recipes,...

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Project Smoke Quiz: Sauces and Marinades

Project Smoke Quiz: Sauces and Marinades

Do you know your barbecue sauces and marinades from around the United States and the world? Test your knowledge with this short quiz.

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Monroe County-Style Pork Steaks

Monroe County-Style Pork Steaks

All photos by Rob Baas. Project Smoke fire wrangler Rob Baas needs no introduction. Not to anyone who has watched him fire up our grills on the set of Project Smoke. Not to anyone who has read his excellent blog posts on BarbecueBible.com or enjoyed his mouthwatering photos on Instagram and Facebook. What you may not know about Rob is that he’s a native of Kentucky. We asked him to write about the best Kentucky barbecue you’ve never heard of. Get ready...

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Five Regional Barbecue Sauces for Pulled Pork

Five Regional Barbecue Sauces for Pulled Pork

Pork shoulder is one of the cornerstones of American barbecue—right up there with brisket and ribs. It’s certainly the most flexible: you can smoke it. Indirect grill it. Spit-roast it on a rotisserie. It’s also the most forgiving: it stays moist even when you overcook it. And in my book—make that books!—pulled pork is pork shoulder’s highest calling. Rubbed with salt and spices, blasted with wood smoke, periodically mopped with vinegar or beer, and finally, shredded with meat claws or pulled...

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The Sauce Doctor—May He Rest in Peace

The Sauce Doctor—May He Rest in Peace

Rich Davis died earlier this week. Not familiar with the name? You should be. Dr. Davis (he preferred to be called Rich) was one of the guiding lights of 20th century American barbecue, and his sauce—KC Masterpiece—came to define the quintessential American barbecue sauce. He was a gentle soul, a generous humanitarian and a great friend to Steven Raichlen. I first met Rich when I was writing BBQ USA. I interviewed him about the origin of KC Masterpiece...

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Fiery Enough for You? Introducing the “Frankensauce”

Fiery Enough for You? Introducing the “Frankensauce”

If you’ve spent any time on this website (or just hanging around the grill), you’ll know the deep reverence for and alarmingly heavy-handedness we grilling fanatics have with hot sauce. Bottled hot sauce is good. Homemade hot sauce is better. But when you introduce fermentation to hot sauce (you know, the process that transforms cabbage into sauerkraut and fresh sausage into salami), you produce a hot sauce with complex umami flavors—a condiment worthy of your best grilling. Which brings me to Chicago barbecue fanatic...

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Planet Barbecue

Sauces, South American-Style

Sauces, South American-Style

“The best sauce in the world is hunger,” observed Cervantes. (La mejor salsa del mundo es la hambre.) I bet the author of Don Quixote never tasted Argentinean chimichurri or molho à companha from Brazil. Argentinians could no more imagine grilled beef without their tangy, garlicky, olive oil- and herb-based chimichurri than Brazilians could dig into traditional churrasco (a belt-loosening array of spit-roasted meats carved off sword-like spits directly onto your dinner plate) without a bowl of onion- and chile-laced molho à companha (country salsa). We North Americans may think we have a monopoly on barbecue sauce. But since the moment our prehistoric...

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