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Steven Raichlen

How to Make Barbecue Ribs in 2 Hours or Less

Steven Raichlen | Posted 07.19.2016 | Taste
Steven Raichlen

Ribs--crusty with spices, fragrant with wood smoke, sizzling with fat and caramelized sauce--invoke the spirit of barbecue like no other meat. Plus, they are unabashedly fun to eat, channeling through our DNA the same hand-to-mouth pleasure our cave-dwelling ancestors experienced after they embraced the power of live-fire cooking.

Top Burger Recipes For The Fourth Of July

Steven Raichlen | Posted 06.30.2016 | Taste
Steven Raichlen

Independence Day is just around the corner, meaning millions of Americans will take to their backyards for a stars-and-stripes-themed barbecue. In fac...

Recipes For a Spectacular Fourth of July Barbecue

Steven Raichlen | Posted 06.27.2016 | Taste
Steven Raichlen

On the morning of July 4, I know exactly where I'll be -- in my own bed. Because Independence Day is a command performance in the Raichlen family. (Seriously, no excuses.)

Spicy, Smoky Jerk: Jamaica's Iconic Barbecue Dish

Steven Raichlen | Posted 06.10.2016 | Taste
Steven Raichlen

When it comes to barbecue, Jamaica has only one trick up its sleeve. But, oh, what a trick. I'm talking, of course, about Jamaica's national dish--and cultural icon--jerk. Once you've tasted this fiery smoke-roasted pork, sweet with allspice, fragrant with island thyme, and above all, electrified with more Scotch bonnet chiles than you'd ever thought humanly possible to consume, well, a trick becomes a miracle and that sleeve a rich brocade.

How to Clean and Maintain Your Pellet Grill

Steven Raichlen | Posted 06.07.2016 | Taste
Steven Raichlen

There are people on Planet Barbecue who wouldn't dream of cooking in an oven crusted with carbonized grease and spills, but who persist in calling the same detritus "seasoning" when cooking outdoors on their smokers or grills. No. Just say no.

Grilled Salmon Season Is Here!

Steven Raichlen | Posted 05.31.2016 | Taste
Steven Raichlen

Heads up! Copper River salmon is once again available in the Lower 48. That's right. With great fanfare, Alaska Airlines delivered the first shipment of Copper River salmon to Seattle on Tuesday, May 17. For at least a few weeks, you should be able to buy this glorious fish (also called king salmon or "Chinook") for your table.

What Type of Smoker Are You?

Steven Raichlen | Posted 05.20.2016 | Taste
Steven Raichlen

Nearly half of American adults surveyed by the Hearth and Patio Barbecue Association (HPBA) plan to acquire a new grill or smoker in 2016. (That's all?) If you're one of them, read on: Starting with smokers, here's Part 1 of a multi-part series on how to make an informed -- not impulsive -- purchase that will give you years of great grilling and eating and great times.

A Home-Grilled Brunch for Mother's Day

Steven Raichlen | Posted 05.05.2016 | Taste
Steven Raichlen

As food holidays go, Mother's Day (celebrated this year on May 8th) is risky business. There's that well-intentioned, but often disastrous breakfast in bed--cooked (mauled?) by Dad and the kids.

How to to Control the Heat on a Charcoal Grill

Steven Raichlen | Posted 04.29.2016 | Taste
Steven Raichlen

Despite the volatile nature of a charcoal fire, you can control the heat quite effectively. Here are a few great ways to do it.

Recipes and Tips for the Best Grilled Jalapeño Poppers

Steven Raichlen | Posted 04.12.2016 | Taste
Steven Raichlen

You may know them as jalapeño poppers, armadillo eggs, rattlesnake eggs, or even ABTs. Whatever you call them, stuffed smoked jalapeños rock the grill across the U.S.

Tips for the Best Grilled Fish Tacos

Steven Raichlen | Posted 03.31.2016 | Taste
Steven Raichlen

In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they're infinitely customizable.

Understanding What Type of Grill You Have

Steven Raichlen | Posted 03.21.2016 | Taste
Steven Raichlen

There are many ways you could categorize the world's dozens, perhaps hundreds, of different grills. You could group them by fuel, for example: charcoal grills, wood-burning grills, gas grills. You could organize them by region of origin -- the grills of South America, for example, or Southeast Asia. But the most useful way, from a griller's point of view, is by the configuration of the fire and where to place the food for cooking.

A Pastrami Reuben for St. Patrick's Day

Steven Raichlen | Posted 03.14.2016 | Taste
Steven Raichlen

Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you're a homesick Irishman, it doesn't sound like anything to, well, write home about.

3 Regional Barbecue Sauces Perfect for Pulled Pork

Steven Raichlen | Posted 03.07.2016 | Taste
Steven Raichlen

Pork shoulder is one of the cornerstones of American barbecue--right up there with brisket and ribs. It's certainly the most flexible: you can smoke it. Indirect grill it. Spit-roast it on a rotisserie. It's also the most forgiving: it stays moist even when you overcook it.

How to Grill or Smoke With Wood

Steven Raichlen | Posted 02.25.2016 | Taste
Steven Raichlen

Wood is the original and, to my mind, still the best fuel for grilling, and grill masters from Montevideo to Munich back me up on this.

The Secret To The World's Best Chili

Steven Raichlen | Posted 02.15.2016 | 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 brings...

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.