Steven Raichlen's Barbecue! Bible

Posts Tagged ‘winter grilling’

Barbecue University™

Perfect For Winter: Grilled Soups

Perfect For Winter: Grilled Soups

From Kentucky’s beloved burgoo to Virginia’s Brunswick stew to cowboy chili, America has a long history with soups cooked over live fire. And yet, mention grilling soup to nearly anyone, and they’ll look at you like you’ve ingested too much smoke—and not necessarily the kind generated by hardwoods. If you spent any time with your grill or smoker this past year, you surely grilled or smoked meat and charred vegetables for a salad or side dish. So it’s not a leap to imagine using one or the other or both to create...

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Barbecue University™

13 Tips for Winter Grilling

13 Tips for Winter Grilling

It wasn’t so long ago that people routinely retired their grills after Labor Day, stowing them in a corner of the garage or basement to commiserate with the golf clubs until better weather. My, how times have changed. Whether it’s due to larger investments in grills and outdoor kitchens, a protracted appetite for the smoky flavors of summer, or the continued need for barbecue bragging rights, live fire cooking outdoors has become a four season...

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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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Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Right photo by Rob Baas. It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are some recipes that were especially popular on BarbecueBible.com during January and February. Enjoy! [caption id="attachment_15707" align="alignnone" width="500"] Photo by Richard Dallett[/caption] Chinatown Ribs If you think the sweet-salty-umami flavors of Chinese ribs are...

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Cooking Anytime, Anywhere with Francis Mallmann

Cooking Anytime, Anywhere with Francis Mallmann

He's a French-trained chef who returned to the rustic wood fire and cast iron cooking of his Argentinean forebears. He's the author of one of the most influential books on wood fire cooking, Seven Fires (Artisan). If you've done any serious grill hopping in Argentina or Uruguay, you've probably heard of him, and if you haven't, you should run, not walk, to your nearest bookstore to buy his latest book, Mallmann on Fire. We asked South America's premier grill master to write this month's...

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Embrace the Cold-Weather Griller in You

Embrace the Cold-Weather Griller in You

Quick, when it snows, what do you shovel first: the path to your car or the path to your grill? Believe it or not, when I was growing up, people routinely retired their grills after Labor Day. Times have changed. Whether it’s due to a protracted appetite for the smoky flavors of summer or the continued need for barbecue bragging rights all year long, live-fire cooking outdoors has become a four-season obsession. You might wonder why you’d take winter...

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