iOS app Android app

Steven Raichlen

The Secret to the World's Best Chili

Steven Raichlen | Posted 02.12.2016 | Taste
Steven Raichlen

Yeah, it's cold. Even here in Miami. So what better way to warm up than with a steaming bowl of chili? How about with a smoking bowl of chili?

Singapore: A Grilling Nirvana

Steven Raichlen | Posted 02.05.2016 | Taste
Steven Raichlen

The nearly five million people who make up this island nation at the tip of the Malaysian peninsula call it home. I call it a grilling nirvana.

The Best Smoked Salmon in the World

Steven Raichlen | Posted 01.29.2016 | Taste
Steven Raichlen

Smoke masters go to extraordinary lengths to perfect their craft, chopping and seasoning their own wood, butchering their own meats, spending sleepless nights tending pits or smokehouses. But as far as I know, only one serenades his smoked salmon with piano music.

Grilling in Argentina, the Beef Capital of the World

Steven Raichlen | Posted 01.21.2016 | Taste
Steven Raichlen

The stats are in and the winner is... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person -- compared to 89.8 pounds in the U.S.

5 Barbecue Trends for 2016

Steven Raichlen | Posted 01.07.2016 | Taste
Steven Raichlen

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are five trends I believe will shape the world of live fire cooking in the next 12 months.

5 Recipe Resolutions in 2016

Steven Raichlen | Posted 01.04.2016 | Taste
Steven Raichlen

Among tidiness, exercise, and finally meeting the neighbors, why not involve our favorite place, the grill? Trying new recipes and cooking methods will shake up your routine, enhance your meals and stimulate your mind -- isn't that what New Years resolutions should be about? I think we're on to something here.

4 Tips for Homemade Beef Jerky

Steven Raichlen | Posted 12.23.2015 | Taste
Steven Raichlen

December is the month of miracles and magical thinking. And why lean meat, seasoned and dried to within an inch of its life, is so darned good is beyond me. It is one of the mysteries of the universe.

Stuffed Steaks From Around the World

Steven Raichlen | Posted 12.07.2015 | Taste
Steven Raichlen

Maybe I'm suffering from turkey fatigue in the wake of Thanksgiving. What I find myself craving most right now is steak. (How about you?) Which brin...

Thanksgiving Side Dishes on the Grill or Smoker

Steven Raichlen | Posted 11.25.2015 | Taste
Steven Raichlen

Without straying too far from the prescribed path, may I suggest that you bring the awesomeness of smoke and fire to the Thanksgiving table while simultaneously freeing up valuable real estate in your oven on this, the busiest cooking day of the year? Rest assured: the celebrants of the first Thanksgiving used live fire.

6 Tips For The Best Thanksgiving Turkey Ever

Steven Raichlen | Posted 11.20.2015 | Taste
Steven Raichlen

According to the National Turkey Federation, 88 percent of Americans will eat turkey on Thanksgiving. That statistic is even more remarkable when you factor in our foreign-born population and vegetarians.

The Great Turkey Debate: Injecting vs. Brining

Steven Raichlen | Posted 11.13.2015 | Taste
Steven Raichlen

It's the great debate and it takes place every Thanksgiving: How to keep this year's turkey moist and succulent--especially when you subject it to the dry heat of the grill or smoker?

How To Brine And Smoke Your Thanksgiving Turkey (With Whiskey!)

Steven Raichlen | Posted 11.06.2015 | Taste
Steven Raichlen

Thanksgiving is on the horizon and that means... another Raichlen turkey experiment. I've cooked our family turkeys most of my adult life, and I don't believe I've ever done it the same way twice.

A Smoked Side Dish for Thanksgiving: Creamed Corn

Steven Raichlen | Posted 11.04.2015 | Taste
Steven Raichlen

I grew up in a boiled-corn culture (at least it was hypersweet corn from Maryland's Eastern Shore). So my first taste of grilled corn, in Trinidad...

5 Tips for Hosting a Tailgate Party

Steven Raichlen | Posted 10.26.2015 | Taste
Steven Raichlen

Tailgating has come a long way since November 6, 1869, when spectators lowered the buckboards (tailgates) of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers.

5 Tips From a Brooklyn Sausage Master

Steven Raichlen | Posted 10.19.2015 | Taste
Steven Raichlen

"The Tokyo chicken number (juicy, salty and spicy from shishito peppers) is the most appealing chicken sausage I can remember," wrote restaurant cri...

5 New Ways to Make S'mores

Steven Raichlen | Posted 10.12.2015 | Taste
Steven Raichlen

Well, guess what--since the last time you were a Boy Scout or Girl Scout, the rustic s'more has gone haute.

Smoking Hot This Year: Beer-Can Burgers

Steven Raichlen | Posted 10.02.2015 | Taste
Steven Raichlen

As bona fide evangelists for the beer can genre of barbecue, we feel obligated to spread the gospel.

Barbecue Secrets From Carolina Pitmaster Ed Mitchell

Steven Raichlen | Posted 09.28.2015 | Taste
Steven Raichlen

He even goes to the trouble of serving his pork sandwiches on house-baked buns (crusty where the buttered side hit the griddle, but Charmin-soft in the center), with additional crunch supplied by a fried pork rind.

How to Celebrate National Cheeseburger Day

Steven Raichlen | Posted 09.18.2015 | Taste
Steven Raichlen

National Cheeseburger Day? Now that's a holiday we can really get behind. It would be almost un-American not to eat a cheeseburger today.

The Only BBQ Rub Matrix You'll Ever Need

Steven Raichlen | Posted 09.14.2015 | Taste
Steven Raichlen

Back to school? Back to chemistry class. I promise to make this painless. You already know the formula to 4-4 rub (a.k.a. the only barbecue rub you will ever need in this life), right?

Tips For Taking The Work Out Of A Labor Day Cookout

Steven Raichlen | Posted 09.04.2015 | Taste
Steven Raichlen

Labor Day pays homage to the American workforce, but there's no reason you should have to spend the whole day laboring behind the grill and not enjoy your own party--even if you're cooking for a crowd.

Big Bad Beef: Discover Beef Shoulder Clod

Steven Raichlen | Posted 08.21.2015 | Taste
Steven Raichlen

Haven't heard of it? Clod is one of the sacred meats in the Central Texas Barbecue Belt and nearly unknown everywhere else on the planet.

5 Tips for the Perfect Grilled Gazpacho

Steven Raichlen | Posted 08.18.2015 | Taste
Steven Raichlen

Your gazpacho lives by the quality of the vegetables--garden or farm stand tomatoes, sweet onions (preferably with dirt still on the roots), local peppers--well, you get the idea. Do not, I repeat, do not refrigerate the tomatoes.

8 Secrets to the Perfect Brisket

Steven Raichlen | Posted 08.10.2015 | Taste
Steven Raichlen

As I went back through my notes (secret #1: always take notes when you smoke brisket and other meats--record what works and what doesn't), I found I made a few subtle changes to my usual method that took this brisket over the top.

How To Make The Onion Bomb (And Variations)

Steven Raichlen | Posted 07.29.2015 | Taste
Steven Raichlen

Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness. It's the onion bomb, which exploded on the Internet a few weeks ago. It was love at first sight and first bite.