Make a Plan

How many people can you realistically accommodate? Consider parking, seating, lighting, bathroom facilities, refrigerator space, and of course, grill space.

If needed, borrow or rent additional grills, tables, or coolers. Restaurant supply houses are good sources of inexpensive party goods like large disposable bowls, foil pans (very useful), serving utensils, clam-shell boxes for leftovers, paper products, etc. Perhaps invited friends, family, or neighbors can lend you needed equipment, refrigerator or freezer space, manpower, or even entertainment options like outdoor TVs, badminton, horseshoes, cornhole, etc. If you expect youngsters at your party, provide kid-friendly options as well. Lighted frisbees are always a hit. (And don’t forget the bug spray!)

Strategic Menu Planning

Keep it simple: Offer one or two protein options rather than a variety. Pulled Pork served on buns with Pig Pucker Sauce is our first choice. Pork shoulder is inexpensive, can be smoked and pulled the day before the party, then reheated, and is always a crowd pleaser. Alternatively, chicken thighs feed many people economically and can be prepared ahead, then grilled during the party. For vegetarians, large portobello mushrooms or veggie skewers work well. Hot dogs for the kids? Why not?

To the “What can I bring” question, suggest an appetizer, side dish, or dessert. This will give your spread greater variety, lighten your burden as host, and more importantly, give your guests a share in your party’s success. Here’s our suggested menu, most of which can be made ahead:

• Beer, wine, soft drinks, water
• Grilled Firecracker Shrimp
• A crudité or chartuterie platter
• Pulled pork with Pig Pucker Sauce or your favorite barbecue sauce
  
• Hot dogs on buns
  
• Best Baked Beans on the Planet
• Smoked Coleslaw
• Red, White, and Blue Potato Salad
• Grilled Strawberry Shortcake
  

Be Organized

As busy caterers will tell you, it’s very important to be organized when feeding a crowd. As the pit master, you’ll want everything at the ready. (A cheffy term for this is mise en place.) Avoid multiple runs to the kitchen to grab forgotten items. Appoint a helper.

If your grill does not have an attached workspace, set up a table—even a sturdy card table or picnic table will work—and stock it with a stack of foil pans, paper towels, heavy-duty foil, grill gloves, food-handling gloves, small bowls of coarse salt and pepper, vegetable oil, and long-handled tongs and spatulas. Don’t forget a good grill brush [LINK] as you may need to clean and oil the grill grate multiple times during the party. A fire extinguisher positioned near your cooking area will make you look like a pro.

Buffet (Self-Serve) Set-up

Arrange food stations to promote good flow:

• Separate beverages from the food using multiple coolers
• Place plates and utensils at the beginning of the line
• In order, arrange buns (if using), proteins, and side dishes
• Position condiments at the end
• Clear the table before setting out the dessert(s)
• Consider multiple serving lines for very large groups
• Put space between the food line and any amusements you’ve provided

Enjoy the Party!

Remember that your guests will remember the atmosphere and hospitality more than perfect execution. Stay relaxed, be present, and enjoy the gathering you’ve worked so hard to create.

Have a safe and wonderful Fourth!

Related Reads

4 Great Grilling Recipes to Use For a Small Group – Scaled-down but flavorful recipes like cider‑brined pork chops and Greek grilled shrimp.

8 Budget‑Friendly BBQ Recipes – Cost‑effective crowd-pleasers like whiskey‑brined pork shoulder and squash-black bean pizza.

Throw an Easy Barbecue Party – Tips for stress-free party planning with pulled pork, deviled eggs, and more.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Our Tips for Feeding a Crowd with Ease on July 4th appeared first on Barbecuebible.com.

What Does Uncured Mean?

I must admit, I didn’t know what “uncured” was. It doesn’t mean raw or unseasoned. It simply means these dogs don’t have chemical preservatives like sodium nitrite. Instead, they’re preserved naturally, usually with celery powder or juice, which gives you the smoky, savory flavor you expect without using nitrites. They’re cleaner and more natural.

What the Heck is Hedgehogging?

To give you extra snap and smoke flavor, I like to “hedgehog” the dogs, that is score them in a crosshatch pattern. Make shallow cuts, 1/8-inch deep and 1/4-inch apart. When you grill the hotdogs over high heat, the cuts will open up and the edges will char, giving you a cool diamond appearance and smoky crispy finish. Chances are your guests will have never seen anything like it, making you look like the grill rock star that you are.

Gas Grill Ready

If you’re working with a gas grill, like I often do, these hot dogs couldn’t be easier to prepare. Preheat your grill to medium-high heat. Give your grates a quick clean and oil them up. Arrange the dogs on the hot side of the grill. Listen for the sizzle and grill until darkly browneed. . Roll them around every minute or so until the casings puff and develop a nice char — usually about 5 to 7 minutes.

That natural casing? It’s gonna snap when you bite it. That’s how you know it’s the real deal.

The Build: A Dog Worth the Fireworks

Here’s how I made mine — inspired by Steven’s “Hedgehog” Hot Dog recipe — and this combo brings bold flavor and serious texture to your 4th of July plate:

• Chef Martin Uncured Hot Dog — make a series of crosshatch cuts on the surface of each hot dog, about 1/8 inch deep and 1/4 inch apart, on all sides. This technique exposes more surface area to the grill, giving you maximum char and that crave-worthy snap.
• Brioche bun, lightly toasted on the grill for a buttery crisp bite
• Baby arugula, for a peppery crunch that balances the richness
• Cherry tomatoes, halved and lightly charred on the grill alongside the dogs
• Creole mustard, bringing that Louisiana heat and tang.

It’s a fresh, flavorful spin— still simple, but elevated enough to impress your guests without keeping you from the party.

Why This Dog Wins the Day

On a holiday built for grilling, these dogs from D’Artagnan let you stand out without needing to smoke a brisket for 14 hours. They’re fast, flavorful, and have that artisan quality.

Pair with a cold beer, some kettle chips, and a view of the fireworks — that’s a 4th of July plate done right.

More Hot Dogs

• • Teach a (Hot) Dog a New Trick
  • Man Bites Dog! Plus, 10 Top American Hot Dogs
  • Host A Safe Labor Day Cook-Out with Hot Dogs and Brats

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Fire Up the Grill: Chef-Quality Hot Dogs for your 4th of July Menu appeared first on Barbecuebible.com.

I asked some of my favorite barbecue influencers and writers to share their memories of grilling with their fathers. And since dads are expected to grill on Father’s Day (unlike on Mother’s Day, when moms are forbidding to lift a finger), we created a menu of eye-popping, jaw-dropping, show-stopping dishes guaranteed to make this Father’s Day the most memorable food day of your year.

My dad passed away nine years ago, and Father’s Day always brings a pinch of pain. If there’s one thing I’ve learned in life, it’s to tell your dad you love him. Every time you talk to him. Every day you can. I love you, Dad. And I miss you.

Happy Father’s Day!

Steven

David Olson: Live Fire Republic

You’ve admired his art gallery-worthy photographs on Instagram. Maybe you’ve been lucky enough to attend one of his events and sample his amazing food. Did I mention his new Ember Craft sauces and, yes, even bourbon? As creator of Live Fire Republic, David Olson is one of the most influential of the barbecue influencers. From his dad, he learned the importance of family. And how not to grill a steak!

Growing up, cooking outdoors in our family was typically reserved for summer holidays, most regularly featuring paper plates of the classics – burgers, dogs, baked beans, and maybe a chuck eye or top round steak for the most special occasions. That said, my father was a great home cook and fired off the very best Friday night pizzas, but steak is something we never quite saw eye to eye upon. To this day, he loves all grilled meat deeply charred, browned like bootstrap leather, and prepared to the dark side of well-done. To each their own, but for better and (often) worse, this is how I ate steak most of my adolescent years. While I certainly did not learn to cook and enjoy steak from my father, what I’ve come to realize is that no matter the debate about what makes a great steak or why in his opinion my steak could get up and run off the plate if not eaten quickly – cooking in our family it was never really about the steak (or it’s doneness). Whether we were at the ball fields, being put to work in the garage, or by the grill (engulfing everything in an inferno of open fire), it was always about the time spent together. And, now as a father myself, I realize, this is what it’s all about.

Recipe for Cast Iron Beer Cheese.

Derek Wolf: Over The Fire Cooking

From the first time he grilled meat over a wood fire and gave it his signature thumbs up, Derek Wolf has rocked social media, and his four million plus Instagram followers attest to his phenomenal popularity. Which has only grown with his two books: Food by Fire and Flavor By Fire. His latest venture—a charcoal-burning Fyr grill (complete with Fyr condiments and seasoning) which is destined to revolutionize the way we cook over live fire.

My dad was the first person to show me what grilling and showing up really mean. He was the one firing up the grill every weekend, teaching me how to love fire, season your food properly, and cook with love. When I started Over the Fire Cooking, he supported me from the very beginning. He wasn’t just moral support. He was my “hand model”, literally holding up the food for photos while I figured out what I was doing. His endless support always stuck with me. One of my favorite photos of us is from Hood River, Oregon. It’s one of my favorite photos of us because I know I wanted to see the river so badly, and he just wanted to be next to me supporting. He is a great father, a good man and the Dad that I aspire to be like one day.

Recipe for Grilled Ribeye with Cowboy Butter

Matt Groark: The Meat Teachers

“Meat Teacher” Matt Groark is a New Jersey-based high school health and Phys ed teacher who gained international prominence—and a monster 3.5 million TikTok followers—with his Groark Boys BBQ grilling tutorials and motivational content. His latest venture—a handsome cookbook published by Harper Influencers entitled what else: The Meat Teacher Cookbook. Like David Olson and me, he learned less about grilling from his dad than about bonding with one’s family.

My memories of food as a kid aren’t of being in a kitchen with homemade recipes handed down by my Mom or Grandmom. Mine were with my Pops and involved take-out or delivery. On a nightly basis, my Dad, brother, and I would play fast food roulette! Pizza, Chinese, KFC? It was every kid’s dream, and I wouldn’t change a thing. But my story of falling in love with food began much later in life and centered around fire, smoke, and grilling, and had everything to do with simply being TOGETHER. The greatest lesson I learned from my Dad, and do my best to hand down to my boys now and really anyone else I feed, is that good food, fire, and smoke is about bringing people together and building community. That’s all that mattered to my Dad. That we were together. In a parking lot, a backyard, or campsite that is always my goal. If you grill it, they will come! Haha! And everyone is FAMILY!

Recipe for Sweet and Spicy Grilled Sweet Potato Wedges.

Meathead: AmazingRibs.com

Meathead needs no introduction—not to the hundreds of thousands of grilling enthusiasts who bought his seminal book Meathead and his new book, The Meathead Method. Not to the many thousands of loyal members of his Pit Masters Club on Amazingribs.com. Unlike David, Matt, and myself, Meathead’s dad did grill and taught his son to grill like a pro.

When Dad came back from WWII, he was a gunner on B-29 bombers out of Okinawa, he took a job for the summer on Jones Beach, Long Island as a lifeguard where he met a really cute art student from Pratt University. Norma and Jerry were married in 1948 and lived in rickety married student dorms at NYU’s upstate campus in Morrisville while Dad studied Food Technology. When he graduated, he opened a butcher shop in Merrick, Long Island called Merit Brands. I was born in 1949. From an early age I remember him grilling at our home in Levittown. He sold the butcher shop and moved to Sarasota, FL, where he became a stockbroker, and as the space race got underway, he moved to Merritt Island near Cape Canaveral, where the scientists and engineers lived and spent their money. He and I often hung out at the grill together. Flank steak was his specialty and I have a soft spot for it to this day. Somewhere around age 10, he might have slipped me a sip of his beer, which helped cement my love of grilling. Our house was on one of the inland waterways, so he bought a boat, and we went fishing every weekend and many weekday afternoons. Of course, we grilled the catch and the abundant Florida fruits. He died 20 years ago, but I think of him whenever I grill flank steak, fish, or fruit.

Recipe for Grilled Fruit Salad

The Influencers Fathers Day Menu

However you choose to celebrate this Father’s Day—whether it’s grilling a ribeye, sharing a cold drink, or just spending time together—what matters most is the connection. Fire, food, and family have a way of bringing us back to what’s important. So light the grill, honor the dads in your life, and make some lasting memories.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Fathers Day Memories and Recipes from Our Favorite Barbecue Influencers appeared first on Barbecuebible.com.

So you waited until the last minute. You’re not alone—and luckily, you’re not out of options. Father’s Day (Sunday, June 16) is almost here, but there’s still time to skip the boring gifts and get Dad something that actually speaks to who he is: a guy who loves the smell of smoke, the sound of sizzling meat, and the thrill of mastering the flame.

Our 2025 Father’s Day Gift Guide is packed with last-minute wins—from fast-shipping gear and flavorful add-ons to splurges he’ll never see coming. Think smart tech like the ChefsTemp ProTemp S1, pro tools like the Oscarware Grill Topper, or indulgent staples like Wagyu Beef Tallow and Steven Raichlen’s Rub 3-Pack. Want to really wow him? There’s still time to book a spot at Barbecue University^® 2025 or upgrade his setup with the Made In Grill.

Whether he’s slow-smoking ribs, searing steaks, or just needs a solid knife sharpener (hi, Tormek T-1), there’s a gift here that’ll light him up—literally. No mug, no tie, no problem. Just click, gift, grill.

From all of us at BarbecueBible.com, Happy Father’s Day—make it one to remember.

Last Minute Father’s Day Grilling Gifts

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Last Minute Father’s Day Grilling Gifts Guide appeared first on Barbecuebible.com.

Obviously, the media isn’t part of this barbecue community, as most have us have been grilling for months already. Hell, most of us grill all year round.

But this first hurrah of summer does give us the opportunity to shine up our grills and smokers, purchase an accessory or two, and maybe add a new outdoor cooker—why not a griddle?—to the grills standing proudly in our backyards already.

And if I sound griddle obsessed, I am, and not just because my latest book is Project Griddle.

Why Cook Memorial Day on a Griddle?

So what’s the big deal about griddles?

• Griddles are versatile: use them to cook breakfast, lunch, and dinner.
• Griddles are big: you can cook an entire meal on the grill, even dessert.
• Griddles are fast—certainly faster than grills: turn on the gas and you’re griddling in 5 minutes.
• Griddles are incredibly safe and easy to use: No more flare-ups or grill fires.
• And griddles can help you make this year’s Memorial Day more memorable than ever.

So here’s my Memorial Day menu. Wishing everyone a happy holiday!

Memorial Day Recipes for your griddle

Don’t have a griddle? Don’t worry. All the following recipes can be cooked on the grill.

It’s our way of wishing you a happy Memorial Day!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post The Ultimate Memorial Day Menu (and yes, you can use your griddle) appeared first on Barbecuebible.com.

This simple truth, as much as any subsequent culinary training, shaped my career as a food writer.

Like most dancers, she had conflicted attitudes about food. Despite her petite size (5 feet tall; 90 pounds), she was always on some sort of diet. She “scooped” bagels (scraped out the doughy interior) long before the advent of Dr. Atkins. She once lived on roasted veal breast for a solid month.

Grilling Was My Mom’s Unexpected Superpower

Despite her crazy dancer’s diets and conflicted attitudes towards food, my mother did make a few dishes I still hunger for. One of them had an eerie foreshadowing of the activity I’m best known for today.

My mother was the family grill master, and she brought to this activity an impetuousness that characterized her dancing—and her life.

Our grill was one of the open brazier types with a grate that lowered and raised with the turn of a crank. She’d load it with charcoal briquets and douse it with gasoline. (Do not try this at home!) That lit the grill in a hurry, imparting a subtle, but not completely unpleasant petroleum aftertaste to the food. For many years, that’s what I thought barbecue was supposed to taste like!

Usually, she poured on the gasoline first, then tossed on a lit match. But one time she lit the match first, then poured on the gas. The resulting conflagration almost took the siding off our house. Luckily, our neighbor Pete was standing nearby. He knocked the flaming gas can out of her hand before it could explode, saving dinner and quite likely my mother’s life.

The Steak That Started It All: Pittsburgh Rare

I remember only one of my mom’s grilled dishes, but it was a killer: a sirloin steak which she seared charcoal black on the outside, while leaving the center blood red and virtually still mooing. She called it “Pittsburgh rare,” mindful of the coal-fed blast furnaces in Steel Town (See recipe below). I can still taste that charred exterior and the sweet sanguine tang of the bloody beef in the middle.

My mother never made a sauce I can remember. Her idea of a condiment was an astringent relish of raw cranberries and kumquats. Extreme cuisine before it was fashionable.

No, I didn’t get my passion for food from my mother. In the end, I learned something far more important—an unwavering dedication to one’s craft.

My mother died young (at the age of 38)—long before I became a food writer and TV host. I suspect she would have regarded my career with no small amazement. In our family, the apple fell very far from the tree.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post In Honor of Mother’s Day:<br />My Mother the Grill Master appeared first on Barbecuebible.com.

Cinco de Mayo BBQ & Grill Recipes

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Cinco de Mayo Recipes with a Smoky Twist appeared first on Barbecuebible.com.

But what if there was a ham you could cure in just 4 days and smoke in just 2 hours?

Quick Ham for Easter

Well, there is, and it was inspired by my friend Vitaly Paley. He invigorates the traditional brine with cinnamon, star anise, and fennel. Fresh orange juice and Jack Daniel’s pump up the traditional brown sugar glaze. Thanks to the lack of bones, you can slice it as easily as you would a pork loin. In fact, it starts with a pork loin, which adds a degree of speed and convenience not associated with traditional ham. I call it Ham in a Hurry, and you’ll definitely want to try it.

You’ll need to know about one special ingredient—a fast acting curing salt made by Morton called Tender Quick. It contains salt, sugar, and less than 1 percent of the curing agents sodium nitrate and sodium nitrite. It cannot be used interchangeably with pink salt. In fact, Tender Quick is white, not pink. It comes in 2-pound pouches and is available at some supermarkets (particularly in more rural areas where hunting and pickling are popular) or online.

You can even hasten the curing process by injecting the ham with the brine.

Easter Ham Recipe

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post For Your Easter Table: Ham in a Hurry appeared first on Barbecuebible.com.

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.

But ham is so easy to buy, you argue, why bother to make your own?

Well, many commercial hams come plumped up with water to make them heavier, and polysyllabic chemical additives to extend their shelf life. Some are comprised of meat chunks pressed together to form a “ham.” A disheartening number owe their “smoke” flavor not to daays in a smokehouse, but to a quick injection of liquid smoke.

When you cure and smoke your own ham, you control what goes into it. You’ll be joining a long line of ham makers and ham lovers stretching back millennia. And when you lift the lid of your grill or smoker to behold your smoke-bronzed porky masterpiece, the satisfaction is off the charts. Once you make ham yourself, I doubt you’ll go back to storebought.

Here’s what you need to know:

How to Cure & Smoke Ham

The ham: I like to use a shoulder ham. Cut from the hog’s forequarter (just under the Boston butt), it’s half the size of a full hind leg ham, typically weighing 9 to 10 pounds and can be cured and smoked in a week. A shoulder ham is still a magisterial cut of meat—it never fails to impress when presented and carved.

The cure: Hams come dry-cured (like Italian prosciutto) and wet-cured—the latter soaked in a brine made of water, salt and sodium nitrite. Often, you add sugar or honey for sweetness and bay leaves and peppercorns for spice. The advantage of wet curing is that it’s quicker, and you can speed up the process by injecting part of the brine into the meat (thus curing it both from the outside-in and inside-out). This is the sort of ham served on most American holiday tables.

The curing salt: Ham owes its alluring pink color and flavor to a curing salt called sodium nitrite. This naturally occurring chemical got a bad rap a few decades ago, when some poor science claimed it caused cancer. Scientists have long since exonerated sodium nitrate, but the stigma remains. Sodium nitrite is often sold in the form of “pink salt” on account of the pink coloring added to it to keep you from confusing it with regular table salt. (It’s also called Prague powder.) In large quantities, sodium nitrite can be toxic (that’s why you don’t want to sprinkle it on your steak), but in moderate quantities, it preserves the meat, turning it pink, adding luscious umami flavors in the process.

The smoke: The other element that makes ham, ham is wood smoke. In the old days, smoke served as much as a preservative as a flavoring. Today, we love the rich smoky flavor and how it enhances the meat. You can use most any hardwood for smoking: hickory is traditional in the South; apple and cherry in the Midwest. Some people even smoke ham over corncobs.

The grill / smoker: Commercial hams are traditionally smoked in a smokehouse. You don’t need that—or even a smoker. You can smoke your ham in a kettle grill. Of course, if you have a water or box smoker, offset barrel smoker, pellet grill, or kamado, the process will be even easier. Sorry folks, you can’t smoke a ham on a gas grill.

Recipe

All of us here at Barbecuebible.com wish you a happy Easter! Make the following brown sugar-cured, smoked shoulder ham, and you’ll be happy not only at Easter, but any time of the year!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post How to Cure & Smoke Easter Ham at Home appeared first on Barbecuebible.com.

How to Cook Corned Beef – Braising for Perfect Tenderness

This year, I’m going traditional and that means classic corned beef—no smoke or fire. Simply curing a beef brisket with salt, sugar, Prague power (sodium nitrite) and pickling spices and braising it in the oven. Of course, you can also braise it in a pellet grill or even a charcoal or gas grill set up for indirect grilling, using a technique I call smoke-braising.

You may be surprised to learn than until the mid-20^th century, corned beef was virtually unknown in Ireland. Instead, people there celebrated the Feast of St. Patrick with the ubiquitous bacon and cabbage. It was the Irish immigrants to New York at the turn of the last century who make corned beef the St. Patrick’s Day icon it is today. They learned how to “corn” (pickle) a meat cut prized by their Jewish neighbors on Manhattan’s Lower East Side: beef brisket.

Curiously, the term “corned” comes not from the grain we eat on the cob (or used to brew whiskey), but for the medieval word for a large kernel of salt. You could think of corning as brining—with the addition of “pickling spices,” such as bay leaves, peppercorns, mustard seeds, allspice, and ginger.

Here’s a traditional corned beef that’s surprisingly easy to make. You don’t have to wait until St. Patrick’s Day to try them.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post How to Make Corned Beef from Scratch appeared first on Barbecuebible.com.