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Barbecue Bible

5 Tips For The Perfect Burger

Steven Raichlen | Posted 05.22.2015 | Taste
Steven Raichlen

Memorial Day weekend already? That brings us to the essential question: What constitutes the perfect burger?

What to Consider When Buying a Grill or Smoker

Steven Raichlen | Posted 05.15.2015 | Taste
Steven Raichlen

A convenience-minded gas griller, or diehard wood griller, wants a different sort of live fire experience.

Mother's Day Brunch -- on the Grill

Steven Raichlen | Posted 05.11.2015 | Taste
Steven Raichlen

My mother, Frances Raichlen, wore the barbecue pants in my family. Back in a day when most women wouldn't go near a grill, my mother loaded ours wi...

Everything You Ever Wanted To Know About Pastrami

Steven Raichlen | Posted 05.01.2015 | Taste
Steven Raichlen

Pastrami is less a single dish than a process.

How To Grill Cheese

Steven Raichlen | Posted 04.24.2015 | Taste
Steven Raichlen

Sandwiches and quesadillas aside, several cheeses are designed to be seared directly on the grill grate.

Injecting Your Meat with Flavor

Steven Raichlen | Posted 04.17.2015 | Taste
Steven Raichlen

As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out.

How to Make Authentic Jamaican Jerk at Home

Steven Raichlen | Posted 04.10.2015 | Taste
Steven Raichlen

Jamaican jerk is simultaneously a dish, a cooking method, and a way of life -- a noun and a verb.

Try Smoked Or Grilled Eggs This Easter Or Passover

Steven Raichlen | Posted 04.03.2015 | Taste
Steven Raichlen

We are reminded that eggs possess religious symbolism and significance. They're also spectacular grilled or smoked.

The Easiest Way To Roast A Chicken -- On The Grill

Steven Raichlen | Posted 05.27.2015 | Taste
Steven Raichlen

Here comes the secret my French chef mentors would never have dreamt of.

It's Spring Cleaning Time -- For Your Grill

Steven Raichlen | Posted 03.20.2015 | Taste
Steven Raichlen

The focus is on gas grills.

Make the Ultimate Chicken Parmesan -- on the Grill

Steven Raichlen | Posted 05.06.2015 | Taste
Steven Raichlen

Sometimes you just want the mild, clean, lean taste of a chicken breast.

How to Cook Pork Shoulder Right

Steven Raichlen | Posted 04.29.2015 | Taste
Steven Raichlen

The pork shoulder may be the world's simplest cut of meat to cook.

Do Pellet Grills Make Barbecuing Too Easy?

Steven Raichlen | Posted 04.22.2015 | Taste
Steven Raichlen

The pellets contain no additives. They burn cleanly, leaving remarkably little ash.

Valentine's Day Is About To Get Really Hot: Cook Dinner On The Grill

Steven Raichlen | Posted 04.15.2015 | Taste
Steven Raichlen

Romance on the grill? We have you covered. No stressed-out servers. No long wait for cocktails.

The Irresistible Potato: Grilled, Smoked, Mashed and Smashed

Steven Raichlen | Posted 04.08.2015 | Taste
Steven Raichlen

Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat.

The Controversial 3-2-1 Method For Ribs

Steven Raichlen | Posted 03.25.2015 | Taste
Steven Raichlen

The process gives you meat so tender it virtually slides off the bone.

6 Extraordinary Grilled Steaks From Around The World

Steven Raichlen | Posted 03.18.2015 | Taste
Steven Raichlen

Steak. No other word in the English language makes a carnivore's heart beat faster.

5 of the Hottest Barbecue Trends for 2015

Steven Raichlen | Posted 03.11.2015 | Taste
Steven Raichlen

Here's a look at my crystal ball for Planet Barbecue 2015.

My Top 5 BBQ and Grill Restaurants of 2014

Steven Raichlen | Posted 03.04.2015 | Taste
Steven Raichlen

A lot of people complain that barbecue just isn't what it used to be, and they're right. It's better. It's better in traditional barbecue hotspots, like Kansas City and Dallas. It's better in places where you'd never expect to find killer 'que, from Brooklyn to Minneapolis to L.A.

Make the Ultimate Pork Loin Rib Roast for the Holidays

Steven Raichlen | Posted 02.22.2015 | Taste
Steven Raichlen

Prime rib too pricy this holiday season? How about a pork loin rib roast?

The Best Way To Grill Wurst

Steven Raichlen | Posted 02.18.2015 | Taste
Steven Raichlen

The traditional way to cook sausage often leads to colossal conflagrations and flare-ups.

5 Of The Best Wurst On Planet Barbecue

Steven Raichlen | Posted 02.11.2015 | Taste
Steven Raichlen

Is sausage the new bacon?

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 02.04.2015 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

An Interview With Food Revolutionary Michael Pollan

Steven Raichlen | Posted 01.28.2015 | Taste
Steven Raichlen

Michael Pollan is a food activist, journalist, and bestselling author whose books have revolutionized the way Americans think about food. What you may not realize is that Pollan is a man obsessed by live-fire cooking and he devotes the first section of his most recent book, Cooked, to the art and history of barbecue.

6 Things You Need To Know To Take Your Thanksgiving Turkey Over The Top

Steven Raichlen | Posted 01.21.2015 | Taste
Steven Raichlen

Thanksgiving is fast approaching, and this year I'll be cooking my bird as I usually do these days--outdoors in my kettle grill.