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Steven Raichlen

Ready, Set, Smoke!

Steven Raichlen | Posted 06.26.2015 | Taste
Steven Raichlen

Six months ago, Project Smoke was just an idea. (That idea was to do for smoking and smokers what Primal Grill did for grilling.) By nightfall, Febr...

Reimagining The Fast Food McRib As Real Barbecue

Steven Raichlen | Posted 06.12.2015 | Taste
Steven Raichlen

A few weeks ago, Rob Baas had the idea to reimagine the fast food McRib as real barbecue.

Reverse Searing: Does It Come At A Price?

Steven Raichlen | Posted 06.05.2015 | Taste
Steven Raichlen

It enables you to smoke the one cut of beef most people would never dare cook in a smoker.

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 ...

How To Grill Cheese

Steven Raichlen | Posted 06.24.2015 | 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 06.17.2015 | 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 06.10.2015 | Taste
Steven Raichlen

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

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.

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.

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?

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.

How To Guarantee A Moist Turkey This Thanksgiving

Steven Raichlen | Posted 01.14.2015 | Taste
Steven Raichlen

Cooking and serving the parts separately just can't match the eye-popping appeal of serving that smoke-burnished, handsomely browned holiday bird whole.

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.

My Top 5 Meat Cities In The U.S.

Steven Raichlen | Posted 12.31.2014 | Taste
Steven Raichlen

I know my list will generate controversy--that's why I wrote it.

A Guide To Buying The Best Pork Shoulder

Steven Raichlen | Posted 12.24.2014 | Taste
Steven Raichlen

The average hog today contains 31 percent less fat than it would have 20 years ago. And we all know that that fat carries flavor.