Newsletter Archive
Easter is coming. For many people, the proper dish for celebrating is ham. Its exterior dark with smoke. The inside an alluring pink. Perfumed with a hunger-inducing smoky scent and rich, briny flavor that seems to go on forever.
No wonder, ham is the star of so many Easter feasts.
You may be surprised to learn that curing and smoking ham at home is easier than you think.
Yes, it takes a week from start to finish, but most of that time is waiting. The actual time in the kitchen is less than an hour.
Believe it or not, Steven’s next book isn’t about barbecue. It’s about griddles! You know, those stand-up flattops that look like hoodless gas grills and that have taken outdoor cooking by storm. Weber makes them. Blackstone makes them. Traeger makes them. And now, Steven’s next book is about to make you a griddle master yourself—meet Project Griddle, on sale everywhere April 29th and available for preorder now.
So which recipes will you find in Project Griddle? The short list includes smash burgers (inevitable), the BED (bacon, egg, and doughnut breakfast sandwich), polpetti po’boy (smashed meatball sandwich), chicken fingers for grownups, an onion volcano, and black pepper pineapple. If you like fried seafood, Steven’s snapper sandwich takes crisp fish to a whole new level. To wet your appetite, here is one of Steven’s favorite recipes (Tapas Bar Shrimp!) from Project Griddle.
Brisket. I am not sure I could write anything new about brisket. The keys to a great brisket have been written everywhere. One of the keys to a great brisket is developing a flavorful bark without the outside drying out. The ultimate bark provides texture to contrast the succulent inside and provides a delicious smoky flavor.
To prevent my briskets from drying out I like to use a water pan and a spray bottle. The spraying or spritzing of a brisket is done to prevent the outside of the brisket drying out and managing any dry spots that start to develop during the smoking process. Apple cider vinegar is a staple in most barbecue cooks spray bottle, but mixing up what goes in your spray bottle is an opportunity to boost the flavor of your food.
This is where Spritz King comes in!
It’s National Women’s History Month. And who better to help us celebrate than Susie Bulloch, creator of HeyGrillHey.com! With 900K Facebook followers and a barbecue empire that includes sauces, rubs, brines, and highly educational videos, Susie is one of the foremost voices in American barbecue. On a more personal note, we loved having Susie on my Project Fire Season 4 TV show, where she prepared a drop-dead delicious bourbon apple crisp. I asked Susie to tell us about some of the women who helped her on her barbecue journey. Read on!
In honor of Mardi Gras, we asked Meathead for some of his favorite Mardi Gras recipes. Yes, that Meathead—founder of Amazingribs.com and author of Meathead: The Science of Great Barbecue and Grilling and the forthcoming The Meathead Method.
Get ready for luscious Oysters Grilled with Roasted Butter and Romano and jaw-busting New Orleans BBQ Shrimp and Andouille Po’Boys.
Forget about steak. Forget about brisket. Today I’m going to tell you about the world’s best side dish: the stuffer, aka the Jack Tarr, aka the Raichlen “baked” stuffed potato.
Yes, the lowly spud is about to achieve masterpiece status thanks to—you guessed it—live fire.
Because you’re not really going to bake that potato. Instead, you’re going to smoke-roast it on the grill.
Spice up your grilling routine with this Three-Alarm Grilled Shrimp recipe, featuring Spritz King’s smoky Chipotle Grilling Spray. Perfect for weeknight dinners or weekend cookouts, these shrimp are quick to make and packed with bold flavor. Ready to turn up the heat? Click to get the recipe and make your next BBQ sizzle.
Osso buco is one of the glories of Italian cuisine—veal shanks braised for hours with wine, herbs, and aromatic vegetables. It starts with an undisputably tough cut of meat—the shin—and you cook it low and slow until it’s tender enough to eat with a spoon. The best part might just be the buttery marrow inside the shank bone.
Hi, everyone. Are you looking for Super Bowl recipes? Super Bowl 59 is coming. And that means the Battle of the Titans. No, I don’t mean the Kansas City Chiefs versus the Philadelphia Eagles. (Although that will certainly be a titanic match.)
No, I mean the battle between the iconic foods of Kansas City and Philadelphia: burnt ends versus cheesesteaks.
What if you could cure and cook bacon in just 48 hours? And smoke it on a charcoal grill or pellet grill as well as in any sort of smoker.
I call it bacon in a hurry and if you love home-cured and smoked meats, it’s about to change your life.
A reminder that while steak rules the grill and brisket rocks the smoker, no backyard barbecue would be complete without baked beans.
Which brings me to one of our all-time favorite recipes on Barbecuebible.com (and at Barbecue University and the Raichlen home): Oklahoma Joe Davidson’s Best Beans on the Planet.
There’s something magical about firing up the grill and letting the aromas of sizzling meat and spices fill the air. International Hot and Spicy Food Day is celebrated on January 16th each year. It’s an occasion to explore the history and variety of spicy foods, and to test your spice tolerance.
When I heard about this food holiday, I thought, “Why not try something new and stretch my skills beyond my comfort zone?” After all, I have on hand a selection of spice blends from Sauce Goddess.
I opted to try the Fiery Jamaican Jerk rub on a whole chicken.
