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Bbq Recipe

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.

Make the Ultimate Chicken Parmesan -- on the Grill

Steven Raichlen | Posted 03.06.2015 | 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 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.

Raichlen's Ultimate Super Bowl Menu

Steven Raichlen | Posted 04.01.2015 | Taste
Steven Raichlen

From chili to crab to ribs to smoked apple pie, we've got you covered. Hike!

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.

Mac And Cheese Gets Even Better... On The Grill!

Steven Raichlen | Posted 01.07.2015 | Taste
Steven Raichlen

Well, irresistible as traditional mac and cheese is, it's about to get a lot better.

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.

Curing Salts Demystified

Steven Raichlen | Posted 10.29.2014 | Taste
Steven Raichlen

A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.

One Brilliant Recipe That Combines Two Barbecue Staples

OWN | Posted 08.29.2014 | OWN

A summer barbecue doesn't seem complete without two culinary staples: potato salad and grilled corn. But before you round up the usual ingredients and...

The Ultimate Labor Day Menu

Steven Raichlen | Posted 10.22.2014 | Taste
Steven Raichlen

If you're like me, after a summer of cookouts, you're ready for a Labor Day barbecue that's anything but labor-intensive.

4 Foods You Should Grill Wrapped in Bacon Now

Steven Raichlen | Posted 10.15.2014 | Taste
Steven Raichlen

Use the following ideas as a springboard for your own imagination. Sweetbreads? Asparagus? Pears? The possibilities are endless.

8 Steps To Bacon Nirvana

Steven Raichlen | Posted 10.08.2014 | Taste
Steven Raichlen

If you go to the time and trouble of curing and smoking your own bacon, start by procuring a pork belly worthy of your efforts. This means from organic hogs (or hogs raised humanely without hormones or antibiotics).

The Best Barbecue Sauces You've Never Heard Of, From Europe

Steven Raichlen | Posted 10.01.2014 | Taste
Steven Raichlen

A sauce has the power to transform the simplest grilled seafood or chicken into an event.

Essential Pros, Cons, And Tips For Hibachi-Style Tabletop Grilling

Steven Raichlen | Posted 09.24.2014 | Taste
Steven Raichlen

Your first grilling experience may well have taken place on a hibachi. (Hey, you never forget your first time.)

6 New England-Style Recipes for 4th of July

Steven Raichlen | Posted 08.27.2014 | Taste
Steven Raichlen

Happy July 4th! After nearly three months on the road (a book tour and new book research), I'll be home with my family. That means Martha's Vineya...

Beef Ribs Make A Comeback

Steven Raichlen | Posted 07.30.2014 | Taste
Steven Raichlen

The beef rib has finally achieved star status of its own.

The ULTIMATE Memorial Day Menu

Steven Raichlen | Posted 07.23.2014 | Taste
Steven Raichlen

The fact is, most of these dishes have been Raichlen family favorites for decades.

Tips for Buying the Best Lamb

Steven Raichlen | Posted 06.18.2014 | Taste
Steven Raichlen

Despite its popularity elsewhere in the world, lamb consumption in the U.S. has dwindled to less than one pound per person per year -- about half of...

Barbecues Are Getting More Expensive Right In Time For Summer

Reuters | Posted 06.17.2014 | Business

By Lisa Baertlein and P.J. Huffstutter April 17 (Reuters) - With the Chicago weather finally getting a little nicer, Chris Anderssen w...

10 Tips For Grilling The Juiciest Chicken Breasts

Steven Raichlen | Posted 06.13.2014 | Taste
Steven Raichlen

Call me an iconoclast, but I actually like to grill chicken breasts.

5 Tricks for Grilling on a Shovel

Steven Raichlen | Posted 06.04.2014 | Taste
Steven Raichlen

Shovel grilling began, so legend goes, with a rancher in the Australian outback who had lamb (no shortage of that in Australia) and a campfire, but no grill grate to position over it.