Steven Raichlen's Barbecue! Bible

Posts Tagged ‘steak’

Hot Stuff

Honor Dad with a Cliche-Busting Father’s Day Brunch

Honor Dad with a Cliche-Busting Father’s Day Brunch

Mother’s Day, named a national holiday in 1914, had a nearly 60-year jump on Father’s Day, which wasn’t formally added to the calendar until 1972. It’s now a virtual given that breakfast in bed belongs to moms while dads man the grill. Why not shake things up this year? Host a Father’s Day backyard brunch. You grill, Dad grills, or you happily share the cooking responsibilities. Then spend a leisurely afternoon doing something you know he’ll enjoy. Here are some menu suggestions (including...

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Hot Stuff

Raising the Steaks: The Grass-Fed Beef 1LB Challenge

Raising the Steaks: The Grass-Fed Beef 1LB Challenge

For several years, Steven has been beating the drum for grass-fed, pasture-raised beef, recommending it in his books and featuring it on his TV shows, Project Smoke and Project Fire. So he was very receptive when Strauss Brands, a leader in ethical and sustainable livestock practices, recently launched its “1LB Challenge” consumer awareness campaign. The challenge is a simple one: Simply replace 1 pound of your weekly beef purchases with grass-fed beef raised in the...

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Barbecue University™

Indoor Grilling

Indoor Grilling

Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...

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Barbecue University™

Grill to Thrill: Cavemanning (Cooking in the Embers)

Grill to Thrill: Cavemanning (Cooking in the Embers)

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking. As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia. Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

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Hot Stuff

Raichlen Predicts: Eight BBQ Trends for 2018

Raichlen Predicts: Eight BBQ Trends for 2018

Another New Year already?! It seems like just yesterday I was writing my blog on BBQ Trends for 2017.  It’s time to dust off my crystal ball for the trends that will shape barbecue in 2018. But first, a quick review of my 2017 predictions. Some came to pass and some didn’t. Consider Trend #1: How (or more precisely HHOW) our food is raised matters as much as how we grill it. (The acronym, by the way, stands for Heritage, Heirloom, Organic, and Wild.) This one certainly shaped the way we shopped, barbecued, and grilled in 2017 and it will continue to do so this year. ...

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Barbecue University™

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Use Your Christmas Tree on the Grill: Spruce-Grilled Steaks

Though I am constantly thinking about various cuts of beef and new ways to cook them, the busy month of December traditionally brings Spruce-Grilled Steak to mind over and over again. Why might I focus on this recipe each year, you ask? The answer is simple: the scent of freshly cut Christmas trees brings me back to the aroma of spruce smoke and a sizzling rib eye steak. Created by my friend and the editor of my French-Canadian books, Pierre Bourdon,...

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Barbecue University™

How to Grill the Perfect Steak

How to Grill the Perfect Steak

Thousands of students have graduated from Barbecue University, the intense hands-on course in live-fire cooking I’ve been teaching since 2001. And nearly all have a common goal: to learn how to grill the perfect steak—crusty on the outside, juicy and sanguine on the inside, and deftly seasoned. Even among intrepid grillers, the fear factor is high with beefsteak. Miscalculate the cooking time by mere minutes, and you’ve potentially devalued your investment—which is usually substantial—and...

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Hot Stuff

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

I’ve taught a lot of grilling classes over the years—at Barbecue University at the Broadmoor and at venues all over the world. But earlier this year, I led a course based on a very different premise than my usual classes. Sponsored by BUSH’S (of baked bean fame), Barbecue Boot Camp had two simple missions: transform four students from grilling neophytes to live-fire pros, and help them discover their “grilling alter egos” along the way....

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Planet Barbecue

Sizzling and Sexy: Grilling with a Plancha

Sizzling and Sexy: Grilling with a Plancha

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...

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Planet Barbecue

The Matter of Meat: Responsibly Raised Steak and Brisket

The Matter of Meat: Responsibly Raised Steak and Brisket

This post is brought to you by Nebraska Star Beef, which provided advertising support. As Steven has said time and time again, where your food comes from and how it was raised matters as much as how you grill it. Nebraska Star Beef shares this belief, and has tailored their business to follow this tenet. With a focus on traditional methods of raising, aging, and butchering cattle, the result is a high quality meat with a trustworthy...

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