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Barbecue

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.

The 11 Best BBQ Cities In America

Thrillist | Posted 04.22.2015 | Taste
Thrillist

What do you say we start with meat and fire, and see where we go from there?

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.

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.

Who's Hungry? Some Of The Best Southern-Inspired Eateries Are Anywhere But The South

Posted 12.31.2014 | Black Voices

Fried chicken may not be the best option for our waistlines, but when your tastes buds are crying tears of joy (read: you’re drooling), calorie inta...

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?

9 Ridiculously Great Uses of Brisket

Thrillist | Posted 01.31.2015 | Taste
Thrillist

In some parts of Texas, putting anything other than salt and pepper on a brisket is considered blasphemy. But to the dismay of more traditional pitmasters (and Spinderella) there's a whole host of folks around the country (and Canada!) who're using brisket to nefariously awesome ends.

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.

Confessions of a Spice-Challenged Visitor to Mexico

Bob Schulman | Posted 01.05.2015 | Travel
Bob Schulman

I really like spices. The trouble is, they don't like me. Anything with even a tiny chili in it gives me an instant heartburn.

Texas Vs. Everyone Else: The Great Beef vs. Pork BBQ Debate

Thrillist | Posted 12.23.2014 | Taste
Thrillist

Nothing in the canon of smoked-meat history lights the fires quite like the age-old question of beef vs. pork.

6 Tips for Making Amazing Bacon Weaves

Steven Raichlen | Posted 12.10.2014 | Taste
Steven Raichlen

Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?

How to Make Any Steak Tender

Steven Raichlen | Posted 12.03.2014 | Taste
Steven Raichlen

The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.

Make the Ultimate Hot Sauce (Hint: It Involves Fermentation)

Steven Raichlen | Posted 11.19.2014 | Taste
Steven Raichlen

You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.

Five Reasons I Can't Adapt to the Suburbs

Larry Bernstein | Posted 11.18.2014 | HuffPost Home
Larry Bernstein

The boys play in the backyard. My wife loves planting and killing flowers. And I'm happy to have a driveway. While I love the permanent parking spot, I still can't seem to adapt to the suburbs.

How To Make Memphis-Style Barbecue Nachos, And Some Thoughts On Sauce

Food52 | Posted 11.18.2014 | Taste
Food52

Rethink your nachos with a tangy-sweet barbecue sauce straight out of Memphis.

Secrets Of The Water Smoker Revealed

Steven Raichlen | Posted 09.12.2014 | Taste
Steven Raichlen

The water smoker is simple to operate, but serious enough for competition cooks.

Barbecuing and Grilling 101

Steven Raichlen | Posted 11.05.2014 | Taste
Steven Raichlen

Here's my official crash course on barbecuing and grilling -- the essentials you need to rock the grill every time you fire it up. I'll begin with some of the basic concepts.

Everything You Need To Know About Rib Eye

Food52 | Posted 11.02.2014 | Taste
Food52

When you buy barbecue sauce to baste your rib eye, you break my dang heart.

Is Food the Background Music to Your Life?

Michelle May, M.D. | Posted 11.02.2014 | Taste
Michelle May, M.D.

Ahhh Labor Day! Burgers, family and friends, picnics, swimming, potlucks, relaxing, grilling... I'll share some links to a few of our family's favorit...