Spritzing, previously confined to the realms of pro pitmasters and BBQ influencers, is fast becoming an indispensable tool to deliver crusty barks and flavorful, juicy ribs, roasts, chicken, and veggies. Spritzing is for every griller ruling the flames and every shopper ruling the cart with must-have summer essentials.
“Every spritz is a flavor power-up and creates a crisper exterior,” says Toby Forsberg, Spritz King’s founder. “This guide is your ticket to crushing it—brisket to broccoli—without second-guessing. And although Spritz King was scientifically formulated to maximize a rich, crisp bark exterior and deep smoke ring, this in-depth spritzing guide has other recipes and uses that can help you elevate your grilling and smoking game.”

The Ultimate Guide to Spritzing provides all the easy-to-follow steps you’ll need to get the best results for those hungry eaters crowded around your backyard.

What’s Inside the Guide:

• When to Spritz: Timing that nails it every time.
• Top Blends: Spritz recipes for brisket, chicken, pork, and vegetables.
• Mistake-Proofing: Skip common BBQ flubs with ease.
• Pro Tips: Tools, timing, and heat hacks to grill like a boss.

It’s free online at spritzking.com. Grab some Original and Chipotle spritzes while you’re there!

Whether you’re cooking steaks for the family or smoking a brisket for the block, combining Spritz King’s new Ultimate Guide to Spritzing with some premium Spritz King culinary basting spray will deliver results fit for a king.

About Spritz King
Based in Portland, Oregon, Spritz King crafts premium spritz blends and culinary basting sprays for cooks who demand the best.

Media Contact:
Toby Forsberg
Email: toby@spritzking.com
(503) 420.8882

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It’s a great way to discover what’s cutting-edge in the world of live fire cooking—and check in with old friends, like Robyn Lindars from GrillGirl.com, who was kind enough to give us a recipe for Reverse-Seared Steaks with Cowboy Butter. See below.

Hearth, Barbecue and Patio Expo

The hottest new grill isn’t a grill at all: it’s a griddle. Make that many griddles. It seems like all the manufacturers now have one—high-style griddles by Fire Magic, Napoleon, and Coyote.

Portable griddles perfect for tailgating—like the new Rooster griddle from France. (It comes with a dedicated bun warmer—that is burger buns!)

Griddles with thermostatic controls, like the Twin Eagle, which enables you to dial in the surface temperature to the precise degree.

Griddles with arced lids that function like griddle domes, like The Halo, so you can cook your food both from above and below—the griddle equivalent of indirect grilling.

As for grills themselves, Fire Magic has launched an impressive electric grill, the EL500, which achieves temperatures of 700 degrees and comes with, what else, a griddle. Condo dwellers take note!

Elsewhere, I saw gas grills with red, blue, and turquoise trim—a welcome switch from the ubiquitous stainless steel of most high-end gas grills these days.

The Hottest Pizza Ovens You Need to See

The home pizza oven craze shows no sign of abating. I liked the high-style designs of OVENEAT from Italy—both portable ovens and full-size standups available. I also like the -multi-function, pellet-fired RAD pizza oven, which doubles as a, you guessed it, griddle.

Charcoal’s Big Comeback: Cool New Grills & Fuels

Charcoal grilling is back with a vengeance—with cool new grills and impressive new charcoals. Among the former is the Thaan grill—a smart-looking, black, hibachi-style grill from Thailand. It fits on a tabletop and comes with a bar grate, mesh grate, and, yes, a griddle.

And to fuel it, Thaan makes a variety of sustainable charcoals, from a high heat, slow burning Thai-style charcoal to Western-style oak large lump charcoal and high dessert blend briquettes.

Speaking of charcoal, we ran into our old friend, Stebin Horn, formerly of the wood-burning KUDU grill. He sold his interest in KUDU to start the African Charcoal Company, specializing in sustainable lump charcoal and hardwood from South Africa. What makes these fuels sustainable? They use subtlety-scented acacia wood. The more you burn, says, Stebin, the more you rid South Africa of a pest tree that impedes the growth of other native species.

While we’re on the subject of wood, fire pits were much in evidence, including a massive multi-function and exceedingly handsome unit from Sea Island Forge. (Yes, it comes with a griddle attachment.)

Then there’s the Cowboy Cauldon Co, with its Ranch Boss and Wrangler models—impressive metal fire bowls hung from sturdy iron tripods.

To light all this charcoal and wood, there’s a new generation of grill blowtorches. Like the VMAX-550, which looks like a cross between a power drill and a rocket ship. And the Grill Gun from GrillBlazer, which resembles a 44 Magnum and sounds like a military flame-thrower.& Both will light your charcoal or wood in minutes.

Smart Tools & Accessories

Of course, there were no shortage of grilling accessories at the show. My host at the show was ChefsTemp and they’re working on some very cool thermometers and heat controllers for charcoal grills—both will communicate with your smart phone.

Another accessory that caught my eye is the new heat-resistant grill gloves from Grilaz. Textured on the palm side and smooth on the back side, the Grillaz has a feature so useful, you wonder why no one thought of it earlier: a loop on the back of the glove for easy removal. If you’ve ever struggled to pull off slippery food gloves, you’ll appreciate this feature.

And to boost the flavor of your food—as if smoke and fire weren’t enough. You can now buy aerosol duck fat, made by Cornhusker Kitchen. Spray it on grilled corn, chicken and duck breasts—just about anything. Speaking of which, check out the recipe below of a Reverse Seared Steak, that utilizes the duck fat, from our friend Robyn Lindars from GrillGirl.com.

A huge thanks to ChefsTemp for inviting us to this year’s Hearth, Patio, and Barbecue Show! It was a blast exploring the latest in live-fire cooking and cutting-edge gear. From high-tech griddles to sustainable charcoal, the future of outdoor cooking has never looked (or tasted) better. Now it’s your turn—which of these innovations are you most excited to try? Let us know on social media!

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Griddle vs. Grill: What’s the Difference?

Griddles will never replace grills, but they do involve many of the techniques we love about grilling: spice rubs and marinades, for example, high heat searing, maillard effect, and even wood smoke. Yes, Steven has figured out how to smoke on a griddle. (The technique stays secret until April 29th—you’ll just have to buy the book to find out!)

The fact is, there are many foods you just can’t cook on a grill—at least not well. The short list includes breakfast foods, like hash browns and eggs (try Steven’s “dirty fried eggs” with a palate-blasting rush of garlic, scallions, chiles, and cilantro). Fragile foods, like sole and flounder fillets (too delicate to cook on a conventional grill). Small foods, like shrimp, that are tedious to grill; and even smaller foods that are impossible to grill, like fried rice. Plus, foods you’d never dream of grilling—from johnnycakes to noodles—that actually taste phenomenal hot off the griddle.

Which brings us to steak. Yes, steak. Steven’s adventure with griddles began with a steak—one of those super expensive, hyper fatty A-1 wagyu steaks from Japan that are so well-marbled, they look like white lace over a red tablecloth. Try grilling one of those on a conventional grill and you’ll wind up with a conflagration. Cook it on a hot griddle and you’ll be rewarded with a crusty exterior and meltingly soft, buttery center—some of the best steak you’ll ever sink your teeth into.

What is Project Griddle?

The third of Steven’s “Project” series (following the bestselling Project Smoke and Project Fire), Project Griddle tells you everything you need to know about griddling. How to buy and season a griddle. How to use it to cook amazing breakfasts, lunches, and dinners. How to turn your griddle into a Spanish plancha—with a whole chapter dedicated to tapas. How to griddle like a Japanese teppanyaki master and make a meal worthy of Benihana. (You’ll also learn about Steven’s stint as a Benihana chef!)

So why griddles and why now?

• Griddles are big. You can cook a lot of food on them. You can cook a whole meal on them.
• Griddles are versatile. You can use them to cook every major food group, from dairy to meat to veggies to sweets.
• Griddles are easy to clean and maintain. No grill grates to scour or multiple pots and pans to wash and dry. Just scrape the griddle clean, re-oil it, and you’re ready for the next meal.
• Griddles boost flavor. The close contact of the food with the hot metal triggers the Maillard reaction, with all its flavor boosting caramelization of animal proteins and plant sugars.
• Griddles reduce fat. You use a fraction of the oil for griddling than you do for sauteeing or deep-frying.
• Griddles are safe: No open flame or flare-ups—no more explosive ignition or singed arm hair or eyebrows.
• Griddles are stick-resistant—perfect for cooking delicate or stick-prone foods, like fish fillets, French toast, or eggs over easy—provided that the griddle is properly seasoned.

We like to think of griddles as the alter-ego to grills. You’ll now find both at Barbecue University and at Steven’s home.

Top Griddle Recipes from Steven Raichlen’s Project Griddle

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 from Project Griddle below.

The official publication date for Project Griddle is April 29, but you can pre-order your copy now.

Project Griddle. Because, sometimes the best outdoor cooking doesn’t require a grill at all!

Recipe

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And the only thing that could make bacon even better is… pastrami.

That’s right. Imagine the rich smoky sizzle of bacon paired with garlicky peppery tang of pastrami.

Well, take your imagination no further than our Planet Barbecue® pastrami bacon.

Based on the recipes in Steven’s Project Smoke and on his Project Smoke TV show, our Planet Barbecue® Pastrami Bacon combines the best of these two iconic cured meats.

And the best news of all—Planet Barbecue® Pastrami Bacon is now available at Market Street grocery stores in Dallas and the Albertson’s, Vons, and Pavillion supermarket chains in California.

Or if you live in Colorado, look for our pastrami bacon at the Little Nell Hotel in Aspen, The Garden of the Gods, and Cliff House in Colorado Springs.

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Otherwise, you can order it online from Crowd Cow.

OK, maybe we’re tooting our own horn a little, but Planet Barbecue® is a startup, and we’re really excited by our first supermarket and restaurant deals!

So what should you do with our Planet Barbecue® pastrami bacon? Fry it for breakfast.

Use it to make an out-of-this-world BLT.

And you haven’t fully experienced the reuben sandwich until you’ve made it with pastrami bacon!

Steven thanks you for checking it out.

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“Half a million years ago, the world witnessed a revolution. An ape-like creature destined to become man became the first animal to cook its dinner. The mastery of fire by Homo erectus around 500,000 BCE resulted in nothing less than the rise of civilization.”

I wrote these lines at the start of a book that changed my life forever. That book was The Barbecue! Bible (I’ll explain the exclamation mark in a minute) and I like to think it launched the modern barbecue revolution.

The book went on to sell more than a million copies, with translations in a dozen languages. That it’s still in print a quarter century later speaks to the foresight of my publisher (more on that in a minute, too) and our enduring passion for live-fire cooking.

Some book ideas are the result of months or years of cogitation. The Barbecue! Bible came to me like a thunderbolt. The year was 1994 (second week of November); the place, my home in Coconut Grove, Florida. I remember the weather (a clear sunny day without an ounce of humidity); where I was sitting (on a white Adirondack chair on whose arm I liked to balance my laptop computer); and even what I was wearing (a white polo shirt and blue shorts).

Time slowed down, as it does at life-changing moments. It was almost as if I heard a voice from on high instructing me to “Follow the fire.”

Well, maybe it was a little less biblical than that. What the voice actually said was: “Grilling is the world’s oldest and most universal cooking method, but every culture does it differently. Wouldn’t it be cool to travel around the world and document how grilling varies from country to country?”

Normally, book proposals take weeks to write. I dashed this one off that afternoon. Normally proposals take weeks or months to be accepted or rejected (Miami Spice took 6 months). The next week I had a contract. My publisher, Workman Publishing, offered me more money than I had ever seen in my life.

It was only after I signed the contract that I realized what a colossal—make that mission impossible—project I had undertaken. I had pledged to travel around the world documenting grilling on every continent except Antarctica. When I started to look into airfares and hotel prices, the advance—generous as it was—would prove to be woefully inadequate.

I figured The Barbecue! Bible would take me a year to write. I’d visit a dozen countries. Develop 100 recipes. Then I could get back to what I was doing to make my real living at the time: writing books about healthy cooking.

Well, the The Barbecue! Bible grew to more than 500 recipes and took me four years to write. I spent that generous advance the first year, and I wound up writing four High-Flavor, Low-Fat cookbooks in the interim to fund the writing of this book.

It turned out there was SO much to say about barbecue. (Hey, it’s kept me busy and fascinated for the last 25 years). I’d probably still be writing The Barbecue! Bible today, if, at one point, my editor, Suzanne Rafer, ordered me to stop writing. “Not a single paragraph or recipe more,” she said. “Pull the paper out of the printer and send in what you’ve written so far, or we’ll never have a book we can publish.”

As you can imagine, I was late with the manuscript—like 3 years late. Normally, Spring books— and especially barbecue books—start arriving in bookstores in April. We didn’t even have bound copies until June. Thanks to my compulsive desire to include everything I had learned during my travels, we missed two of the biggest grilling holidays of the year, Memorial Day and Father’s Day. We barely made it into bookstores by July 4th.

As it turned out, the delay was a godsend because most of the newspapers and magazines had already published their Spring grilling stories. A lot of the media wrote about the book the following year, so we had two seasons of publicity instead of one. One quote I particularly liked (from The New Yorker, no less): “For aspiring gourmets of the grill … there is only one book: The Barbecue! Bible.”

Since then, The Barbecue! Bible has been through two major revisions, five different covers, and has gone from a black and white book with woodcuts (most cookbooks did not have color photographs when it was originally published) to full color. The food pictured on the cover went from grilled shrimp (two iterations) to baby back ribs (two iterations) to the monster beef ribs on the current edition. But most of the content has remained the same—and much to my astonishment, most of it has remained relevant.

Over the years, people have asked lots of questions about The Barbecue! Bible and how I wrote it. Here are some of my favorites. (Tip ‘o the hat to the Smoke Sheet, which transcribed some of my responses for a recent newsletter.)

Do you have a question about the writing of The Barbecue! Bible? Please write us via Social Media (see below) I promise to answer all of them.

Was The Barbecue! Bible your original title?

Actually, I wanted to call the book Barbacoa—which many people know now was the Arawak Indian word that gave us our term barbecue. At the time, I doubt the book would have sold more than 100 copies with an obscure name like Barbacoa. When Workman’s Spring book catalogue came out in the fall of 1997, they had my book—my precious book—listed as The Great Big Backyard Barbecue Book. I freaked out, as you can imagine! We went back and forth on dozens of titles. Finally, someone at Workman said, “Hey, this thing is as thick as the Bible.” Thus my gospel of grilling became the Barbecue! Bible and so it has been ever since.

What’s with the exclamation mark?

My visionary publisher, the late Peter Workman, took a two-pronged approach to publishing. He loved big, thick, exhaustively comprehensive books, like What to Expect When You’re Expecting. And he loved funny, quirky, little books like the Belly Button Book by Sandra Boynton and The Preppy Handbook—Peter’s first million copy bestseller. If I had to sum up Peter’s enduring contribution to American publishing—and the key to his phenomenal success—it would be whimsy. Even his serious book had a whimsical element—hence the ! in Barbecue! Bible. For the record, I hated the !—I still do. I always felt it took away from the seriousness of the book. After a million plus copies sold, I guess Peter can rest his case.

How did you do the research to find restaurants, grill masters, and recipes on your travels?

The first thing I did on signing the book contract was to buy a roll-aboard suitcase. I knew I’d be traveling a lot—and to this day, whenever I start a new book, I pull out my suitcase. Hard as it is to believe, back then we had no Google or Internet. So I consulted ethnic chefs and food writers in the U.S., academics, tourism boards, hotel concierges—in short, anyone who knew anything about the local gastronomy. When multiple sources suggested a place to visit, I added it to my hot list. Taxi drivers (we didn’t have Ubers back then) were an invaluable source of information. I’d ask them to take me not to the tourist places, but to the grill joints where they ate. That’s how I discovered the restaurant Mitla in Juarez—home of the Steak from Hell.

What about countries you couldn’t visit?

Unfortunately, some of the world’s most interesting grilling cultures happen to be found in war zones or in countries that were sworn enemies of the U.S. The short list when I wrote Barbecue! Bible included Iran, Iraq, and Afghanistan. My work-around was to find Irani, Iraqi, and Afghan restaurants and chefs in the U.S.

What’s the strangest use to which The Barbecue! Bible has been put?

I once met a married couple at Barbecue University (the workshop I run for aspiring grill masters) who swore The Barbecue! Bible was the first brick laid in the foundation of their relationship. The book accompanied them on their first date and officiated at their wedding.

How has grilling changed since The Barbecue! Bible was first published?

First of all, barbecuing has gone from being a special occasion or weekend occasion to an every night phenomenon. The grill has become an extension of our kitchens. Simultaneously, when I started, people thought of barbecue as the hunk of protein at the center of the plate. Now we grill everything from appetizers to desserts to breakfast. Vegetables and seafood have assumed a huge role in contemporary grilling as well. Another big change is the notion of global grilling, which is really the subject of The Barbecue! Bible. Today, we think globally when we grill, but we certainly didn’t 25 years ago. Saté, tandoori, asado—those were really exotic when the book came out. The fourth big change is the increased sophistication of our own knowledge and practice in grilling. Back when the book first came out, I had to explain to people what the difference between grilling and barbecue was. Few people, especially those who grew up on the issue of shallow pan grills, understood indirect grilling. Our technical prowess and grill skills have skyrocketed along with our knowledge. In the 25 years since The Barbecue! Bible came out, we’ve gone from kindergarten to grad school.

How has The Barbecue! Bible changed grilling in America since its publication?

I like to think the book helped usher in what I call the Golden Age of Grilling. We’re now comfortable with all five methods of live-fire cooking (direct grilling, indirect grilling, smoking, spit-roasting, and ember-grilling). Many of us now grill, not just on special occasions, but 4 to 6 nights a week. More than 30 percent of American families now own more than one grill (and often a smoker). Grill restaurants have entered the fine dining sphere and even earn Michelin stars.

What are some of the underrated regions and countries when it comes to BBQ and grilling?

For starters, Africa, which is ironic, because according to archeological evidence, that’s where humans first learned to cook food with live fire. Even back then, The Barbecue! Bible chronicled the grilling of western and southern Africa, for example, yassa from Senegal,, which uses a tangy mustard-based marinade on grilled chicken and grilled fish. Or stick meat from Nigeria, which consists of beef or goat kebabs seasoned with fiery chiles and ground-up bouillon cubes.

Uruguay is often overlooked next to Argentinian asado, but this tiny nation of 3.5 million people plays an oversize role in South American grilling. Turkey has an incredible diversity of wood oven breads and kebabs. (Our word shish kebab comes from the Turkish words for “sword” and “meat.” Ditto for Indonesia. I don’t think people realize that there are probably 400 different kinds of satay in Indonesia.)

What’s your favorite recipe in The Barbecue! Bible?

I call this the ‘favorite child question,’ and while on any given day, you might prefer one child to another, you really love all your children equally. So it is with the recipes in the Barbecue! Bible. Off the top of my head, I love the Vietnamese Gilled Beef and Basil Rolls, the Spicy Thai Beef Salad, the South African Piri Piri Chicken, and the Memphis-Style Ribs.

But I’ll highlight a recipe that Food & Wine magazine included in their list of the 40 best recipes of the last century. It’s a ridiculously simple recipe that includes not one ounce of steak, brisket, or pork shoulder. It’s called Catalan Grilled Tomato Bread. You start with slices of gorgeous country-style bread, which you toast on the grill and give to your guests. Each guest also receives a garlic clove and half of a juicy, red, ripe tomato. You rub the hot toast with garlic, then with tomato, squeezing the juices into the bread. Drizzle with extra virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. The result is out of this world. I still make Catalan tomato bread when people come over. It’s a great icebreaker because everyone gathers around the grill, participating in its preparation. You probably have the ingredients at home right now. And it never fails to delight.

So, what’s next for Steven Raichlen?

My next book, tentatively entitled Project Plancha, will focus on cooking on a hot metal slab—known as a plancha in Spain, teppan in Japan, and a griddle in North America. More and more, I’ve been cooking on a griddle on my grill. I recently wrote a story for the New York Times about the new stand-up outdoor griddles launched by big name grill companies like Traeger and Weber. I’m still cooking outdoors, but with an entirely new set of gear and techniques. I’m super-excited.

I hope you’ll join me in celebrating the 25th anniversary of The Barbecue! Bible. It’s a book that changed my life, and I hope it changed or will change yours! And on the unlikely (!) chance you don’t own it, you can order a copy here.

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It’s official!! Steven Raichlen has a new TV series—Planet Barbecue ®—and it launches tomorrow (May 26) on a Public Television Station near you!!

Like Project Fire and Project Smoke, Planet Barbecue® continues the popular format that delivers 96 percent carriage on the Public Television network (more than 400 stations): The cutting-edge recipes, practical how-tos, ingenious techniques, and eye-popping beauty shots of the food. (Yes, Steven is the man who introduced the world to beer can chicken, planked salmon, caveman T-bones, and rotisserie pineapple blasted with a roofer’s torch.)

But the new show takes an international approach, focusing on grilling across the planet. Guest chefs will explore world barbecue, with shows on Argentinean, Brazilian, and Caribbean grilling. Other episodes will delve into the live fire cooking of Mexico, Venezuela, and Peru. The series explores how grill cultures meet and influence each other in shows like East Meets West, Grilling from Across the Pond, and a mostly meatless show called Planet Barbecue.

Planet Barbecue’s home base this year is the historic Spanish Governor’s Palace in San Antonio, Texas. So look forward to plenty of great Lone Star and Tex-Mex barbecue—prepared by some of Texas’ top pitmasters and showcased in episodes like Texas Trinity and The San Antonio Grill. Our mission: to explore how a region’s barbecue reflects its culture and how that culture determines what people grill.

Steven Raichlen’s Planet Barbecue® is brought to you by Steven Raichlen (obviously!) and Emmy Award-winning producer Matt Cohen of Resolution Pictures. It’s the show of a lifetime by a team that’s spent decades traveling the world’s barbecue trail to bring you the ultimate in barbecuing and grilling. To find out when and where the show airs in your city, click here. If you don’t see it, be sure to contact your local PBS station to ask when it will run.

Steven Raichlen’s Planet Barbecue®. Bringing the world of live-fire cooking to your backyard.

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In celebration, Guinness is offering $10,000 in cash prizes to 100+ different winners nationally – over $1 million in total – through its Guinness St. Patrick’s Day Toast contest. Guinness will go coast to coast, rewarding up to two deserving winners from each state (and Washington, DC) for the top toasts that celebrate friends, and family and embody the spirit and joy of St. Patrick’s Day. To enter, all those 21+ can visit Toast.Guinness.com, and upload a 30-second video of their toast until March 24.*

In addition, staying true to the goodness of Guinness, the brand is turning St. Patrick’s Day celebrations into giving back. Using energy-harnessing technology we’ll collect revelers’ steps in Chicago on March 11 (where Guinness is once again the official sponsor of the iconic River dyeing and St. Patrick’s Day parade). The power generated will be matched by donation hours in service of the Guinness Gives Back 1M Hours Pledge.

“After the last few years, we’re all tired of staying put – of settling. This is our moment to start surging together again, as Guinness has for centuries,” said Mark Phillips, Head of Beer & Hard Seltzer at Diageo North America. “It’s time to be bold – just like the flavors in our beer. Our communities are counting on us to bring the celebration like never before, while giving back as well. Who says you can’t have some fun and do good at the same time?”

With the support of brand partners and football icons Joe Burrow and Joe Montana, the spirit of turning celebratory energy into giving back will continue in New York City. The two “Joe Cools” will work with City Harvest, New York’s first and largest food rescue organization, in effort to lift up communities across America through one million service hours over the next year. For more information on the one Million Hours Pledge and to see how Guinness is progressing toward this goal, please visit givesback.guinness.com.

As the brand synonymous with St. Patrick’s Day, Guinness will ensure this year’s holiday is for everyone as we show up across the country, including:

• Returning as the official sponsor of the Chicago River dyeing and parade, and for some of the country’s most storied parades and celebrations, in Boston – and for the first time – in Savannah, Ga.
• Embracing the concept of alcoholic alternatives at celebrations throughout March around the country, headlined by the fast-growing Guinness 0, which Esquire recently dubbed “the king of NA beers.”
• Our Guinness Open Gate Brewery in Baltimore will keep the St. Patrick’s Day spirit alive, hosting a month-long celebration that will include weekly limited edition beer releases, merchandise for sale, live music and an Irish Village experience on the huge pint-shaped lawn.
• A new TV commercial and digital film encouraging viewers to get ready for the best St. Patrick’s Day of their lives. Featuring appearances from Guinness brand partners Joe Montana and Chef Kwame Onwuachi, the spot will air nationally through March.

No matter how you choose to get into the St. Patrick’s Day spirit this year – whether you’re enjoying a Guinness Draught, Guinness 0 or any other Guinness pint at home or at the pub, always toast responsibly. Sláinte!

*NO PURCHASE NECESSARY. U.S., 21+. Void where prohibited by law. Contest began on 2/1: one or both prizes for one or more states may have already been awarded. Consent required from any 3rd party included in toast. DO NOT CONSUME ALCOHOL WHEN MAKING TOAST. Submission of video grants all rights in its content to Sponsor, without compensation or further notice. 1 entry per person. Alcohol is NOT part of prize. Winners selected by judging of video entries based on originality/creativity, delivery of toast, alignment with spirit of GUINNESS and St. Patrick’s Day. Subject to official rules at Toast.guinness.com.
Sponsor: Diageo Beer Company USA, New York, NY.

Please Drink Responsibly.

About Guinness
The Guinness brand was established in 1759, when Arthur Guinness signed a 9,000 year lease on St. James’s Gate Brewery in Dublin. Brewed using four main ingredients, water, barley (malted & roasted), hops and yeast, Guinness is the world’s most popular stout. The iconic beer is brewed in 49 countries worldwide and sold in over 150 with almost 9 million glasses of Guinness enjoyed every day around the world. The most GUINNESS is sold in Great Britain, Ireland, USA, Nigeria and Cameroon. More information can be found at www.guinness.com.

About Diageo
Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One vodkas, Casamigos, DeLeon and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray and Guinness.

Diageo is listed on both the New York Stock Exchange (NYSE: DEO) and the London Stock Exchange (LSE: DGE) and their products are sold in more than 180 countries around the world. For more information about Diageo, their people, brands, and performance, visit www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice. Follow at Twitter and Instagram for news and information about Diageo North America: @Diageo_NA.

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DENVER, CO (FEBRUARY 27, 2023) – Rugby Scott Ranch Provisions, a Colorado-based meats and specialty products brand, officially launches nationally with online ordering today. Started by Dr. Ryan “Tuck” Tuchscherer, together with Founding Partners Dan Brown and Keghan Hurst, Rugby Scott Ranch Provisions, specializes in flavorful meats of the highest quality from Tuchscherer family farms in Rugby, North Dakota, Fort Scott, Kansas, and Platteville, Colorado.

Rugby Scott Ranch Provisions is built on tradition and heritage. The story of the company begins in 1884 on a rugged homestead in North Dakota where the Tuchscherer family put down roots. The original 160-acre piece of land laid the foundation for five generations of cattle ranchers and farmers. Never wavering from their great-great-grandfather’s legacy to respect the land, raise animals naturally and humanely, and bring real, nourishing food to the table, the Tuchscherers are excited to share their family’s legacy and carefully tended to provisions across the country.

“Rugby Scott Ranch Provisions is more than raising cattle,” says Tuck. “It’s our family’s tradition, and an American tradition, unbound by time and built on wisdom passed down for generations. We couldn’t be more excited to finally offer Rugby Scott Ranch Provisions across the country through our new online ordering platform.”

Dr. Ryan “Tuck” Tuchscherer leads the current generation of farmers from his home in Denver, raising and cultivating the best quality and curated selection of meats, including American Wagyu ribeyes and NY strips, Black Angus steaks, pork sausages, bacon, and other products.

A sampling of available cuts includes:

• 4 oz A5 Japanese Wagyu Ribeye ($49.99)
• 12 oz American Wagyu NY Strip ($63.99)
• 12 oz Black Angus Ribeye Steak ($23.99)
• 1 lb Black Angus Steak Burgers ($9.99)
• Black Angus Tomahawk Box ($175.00)
• Wagyu & Mangalitsa Pork Hot Dogs ($12.99)

Rugby Scott Ranch Provisions combines modern, ethical technologies and rich history, making it the perfect place to find meats and products that will elevate restaurant menus and home cooking. Chefs looking to add Rugby Scott to their menu can work directly with Tuck to select specific cuts and flavor profiles from a bespoke collection of meats available for wholesale restaurant purchase. Home cooks can easily order a la carte or through a variety of subscription options shipped directly to their door.

A brick-and-mortar location will open in Spring 2023 in Denver and will feature a wide selection of meats and complementary spices and seasonings, grilling tools, gifts, live cooking demos, and more.

More information can be found on the Rugby Scott Ranch Provisions website: rugbyscott.com and on Instagram: @rugbyscottranch.

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About Rugby Scott Ranch Provisions

Established in 1884, and launching national distribution in 2023, Rugby Scott Ranch Provisions is a nearly 140 year-old premium meats and specialty foods provider named for fifth-generation, family-owned and operated ranches in Rugby, North Dakota and Fort Scott, Kansas, and a third ranch in Platteville, Colorado. Rugby Scott Ranch Provisions supplies highest quality meats and provisions including American Wagyu ribeyes and NY strips, Black Angus steaks, pork sausages, bacon, and other products across the country through wholesale ordering, via a new e-commerce site, and a soon-to-open store in Denver, Colorado. For more information, please visit rugbyscott.com.

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OAKLAND, Calif. (Feb. 28, 2023) – Kingsford, a leader in barbecue for more than 100 years, announced the opening of the application period for its third class of Preserve the Pit fellows. The program reinforces the brand’s commitment to the preservation of Black barbecue culture and fueling of its future. Six aspiring barbecue professionals will be selected to experience mentorship and receive business support.

Kingsford’s Preserve the Pit which began in 2021, aims to bring awareness to the cultural history of Black barbecue and amplify the stories of entrepreneurs across the industry including farmers, pitmasters, packagers and more. Since its inception, nine fellows have received the mentorship and support needed to elevate their small businesses.

“Kingsford is proud to welcome another class of entrepreneurs to the fellowship and celebrate the rich history of Black barbecue culture,” said Ram Gopalakrishnan, marketing director at Kingsford. “In today’s ever-evolving business environment, making relationships and the sharing of knowledge via mentorship and industry connections is more important than ever. As a brand built on community and celebrating togetherness, we’re honored to fuel these connections and support these entrepreneurs.”

This year, six fellows will receive immersive training, capital investment and one-on-one mentorship with our mentor network composed of industry leaders and experts including:

• Dr. Howard Conyers: pitmaster and educator on the history of Southern barbecue who will help Kingsford revive stories of Black barbecue and inspire others to make an impact in the barbecue community.
• Kevin Bludso: chef, television personality, and author of one of New York Times Best Cookbooks of 2022. His small takeout BBQ stand in Compton, California, now Bludso’s BBQ, has since grown into an international empire, with locations in Hollywood and Melbourne, Australia.
• Devita Davison: executive director of FoodLab, a nonprofit organization that fosters the creation of an equitable local food economy by providing food entrepreneurs with education, peer-to-peer mentoring, and access to market opportunities.
• Rashad Jones: owner of Big Lee’s BBQ food truck and the current reining “Master of ‘Cue.” He was inspired by his wife’s uncle, Leon Archie — nicknamed “Big Lee” — and his special blend of barbecue and hospitality at his wife’s family home in Greenwood, Mississippi.
• Bryan Furman: award-winning pitmaster known for locally sourced, fresh Georgia-grown produce with a blend of unique ingredients. Also, soon-to-be owner of Bryan Furman BBQ, which will be opening soon in Atlanta.
• Amy Mills: owner of 17th Street Barbecue, Faye, and OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue.
• Pat Neely: owner of Neely’s BBQ, which eventually grew to 5 locations, and was named the Best BBQ in Memphis. He is a respected cookbook author with numerous New York Times best-sellers including Down Home with the Neelys.
• Rasheed Philips: chef, entrepreneur, owner of Philips Barbeque Co. and the newest mentor for Preserve the Pit. He loves sharing his knowledge with others to help them along their business journey.

The new class along with their mentors will come together at this year’s Memphis in May World Championship Barbecue Cooking Contest in Memphis, Tennessee.

“The roots of barbecue are based in community and culture, and are at the core of Preserve the Pit,” said Dr. Howard Conyers. “As my work in barbecue evolves, I am proud to continue working with Kingsford to provide a place to honor these individuals who are doing amazing work and to help them flourish and create generational businesses.”

Those interested in the fellowship are invited to review the eligibility requirements and apply now through March 31, 2023, with the third class of fellows being announced in April 2023. No purchase is necessary to apply or participate. Kingsford and its mentor network will select the 2023 class of fellows based on a variety of factors including, but not limited to, their connection to barbecue, contributions to the legacy of the Black barbecue community and commitments to fueling its future. Through the immersive mentorship process, the fellows will:

• Learn industry skills with hands-on and immersive training.
• Get counsel from a network of advisors and other business resources.
• Create lasting relationships with key leaders and experts in the industry.
• Receive capital investment to kick-start their business.

To apply to the Preserve the Pit fellowship or to learn more about the fellowship, visit PreserveThePit.com. Follow Kingsford on Instagram and Twitter and www.kingsford.com to stay up to date on the latest company news and offerings.

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About Kingsford
The Kingsford Products Company is a wholly owned subsidiary of The Clorox Company, headquartered in Oakland, Calif.

The Clorox Company (NYSE: CLX) champions people to be well and thrive every single day. Its trusted brands, which include Brita®, Burt’s Bees®, Clorox®, Fresh Step®, Glad®, Hidden Valley®, Kingsford®, Liquid-Plumr®, Pine-Sol® and Rainbow Light®, can be found in about nine of 10 U.S. homes and internationally with brands such as Ajudin®, Clorinda®, Chux® and Poett®. Headquartered in Oakland, California, since 1913, Clorox was one of the first U.S. companies to integrate ESG into its business reporting, with commitments in three areas: Healthy Lives, Clean World and Thriving Communities. Visit thecloroxcompany.com to learn more.

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]]> https://barbecuebible.com/2023/01/03/raichlen-predicts-barbecue-trends-for-2023/ Tue, 03 Jan 2023 15:20:38 +0000 https://barbecuebible.com/?p=26780 2023 already?! It’s hard to believe a year has passed since I wrote my last barbecue trends blog. In that ...

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]]> 2023 already?! It’s hard to believe a year has passed since I wrote my last barbecue trends blog. In that blog, I predicted the rise of social media grill masters, the newfound ubiquity of wagyu beef, the deification of A5 beef from Japan, and the emergence of St. Louis as a major new barbecue destination. Damn if my predictions didn’t come true!

So what do I see in my barbecue crystal ball? Here are nine trends that will shape how we grill and what we grill in in 2023.

Barbecue Trends for 2023

1. Budget-que:

You don’t need a degree in economics to know that inflation is hurting us all. I recently paid $7.50–$7.50!!—for a 20-ounce jar of mayonnaise. (Who ever thought that potato salad would become a luxury? Eggs are now over $5 per dozen) And don’t even talk about meat prices: with rib-eyes running $15 per pound and packer briskets topping $10 per pound, barbecue is becoming a rich man’s sport. So in 2023, we’ll see a return to traditional barbecue’s roots—that is, transforming inexpensive cuts of meat into gustatory wonders through the careful application of spice, wood smoke, and patience. Look for St. Louis-style spare ribs (in place of costlier baby backs); pork loins and tenderloins in place of pricier beef; pot roast (yes, you can barbecue it like brisket); and lamb, veal, and beef shanks. In the poultry department, load up on chicken thighs and leg quarters—hell, as the rest of the world knows, dark meat is juicier and more flavorful than white meat anyway. Among fish, those dark oily sea creatures, like kingfish, mackerel, and sardines, cost less and taste richer than their pricier white-fleshed cousins. Bottom line: Barbecue doesn’t have to be expensive to be good.



2. Rotisserie grilling goes prime time:

Over the past year, we at barbecuebible.com have noticed a curious phenomenon. Of our social media posts that went viral this year, half involved spit-roasting. Topping the list were our spit-roasted prime rib (4.3 million on Instagram and 3.5 million on Facebook) and rotisserie duck (1 million plus on Insta). We’re not alone. Big Green Egg added a rotisserie attachment to its accessory line and will launch a rotisserie basket in 2023. The Kalamazoo Gaucho Grill comes with a rotisserie heavy duty enough to handle a whole prime rib. Ditto with the new Father’s Cooker. There’s more to rotisserie grilling than the mesmerizing spin of the turnspit. The slow, gentle rotation insures even browning on the outside while keeping the meat moist in the center. The meat bastes in its own fat and juices. How’s that for a new turn on ‘cue?



3. Barbecue you’ve never heard of:

Just when you thought you knew all the exotic dishes on Planet Barbecue—from Peruvian anticuchos (beef heart kebabs) to Balinese sate—American grill masters continue to expand our horizons. This year, get ready to add three new terms to your grilling vocabulary: shipudim, chichinga, and inihaw. The first is Israeli barbecue—skewers of poultry, lamb, and vegetables scented with cumin, turmeric, and other Middle Eastern spices and grilled over charcoal. Check out the Israeli grilled game hens in my book Planet Barbecue. Chichinga refers to West African barbecue—spicy skewers of beef, lamb, or goat seasoned with a fiery blend of chili peppers, ginger, and ground peanuts. Experience it with the grilled beef with peanut flour in The Barbecue Bible. Iiahaw refers to Filipino barbecue—every imaginable cut of chicken, pork, and even seafood marinated with soy sauce and sometimes Sprite and served with a hyper-tart citrus fruit called calamansi. Here, too, we were ahead of the game with the lemongrass rotisserie chicken in Planet Barbecue.



4. Porchetta 24 / 7:

Born in the hills of Tuscany—or maybe in the meat markets of Rome—porchetta (pronounced “poor-ketta”) is to Italy what pulled pork is to the U.S. Which is to say, pig transformed by the restorative powers of garlic, fennel, fresh rosemary and sage and fire-roasted to fork-tenderness. Tradition calls for starting with a whole young pig, which you bone through the spine, slather with this pungent wet rub, and spit-roast to smoky perfection. American pit masters are applying the same seasonings to pork loins, bellies, and shoulders—and even other meats, like lamb and veal—doing their cooking in smokers or kamados. The result: Italian porchetta with American barbecue wood smoke. But don’t take my word for it: make a New Year’s resolution to try it yourself.



5. Pellet grills that really grill:

Pellet grills have been around for decades, but until recently, they were good for smoking and roasting and not much more. Despite the name, they simply didn’t get hot enough to do true grilling (that quick, high-heat method so well-suited to steaks, burgers, and chops). Thanks to new technologies, higher-end pellet grills made by companies like Traeger, Weber, and Green Mountain can reach temperatures that exceed 600 degrees. Pit Boss’s direct flame searing feature will likely be imitated by other pellet grill manufacturers. Want to know more about pellet grilling? Check out the Healthy Wood Pellet Grill and Smoker Cookbook by our own barbecuebible.com editor: Nancy Loseke.



6. Electric grills that smoke:

Electric grills don’t have much street cred in this barbecue community. At least not until now. But the fact is that many people—apartment dwellers and folks who lack an outdoor cooking area—simply can’t fire up a charcoal, gas, or wood-burning grill. Enter the Ninja IG651 Foodi Smart XL Pro, an indoor grill with multiple functions which uses a unique interior ventilation system to achieve the high searing temperatures (500 degrees) you associate with outdoor grills. And now Ninja has come out with a new grill for outdoor use; it is equipped with a smoker attachment that burns wood pellets: the Ninja Woodfire. The result: an electric grill that imparts the authentic barbecue flavor of wood smoke.



7. Fusion ’cue:

Smoked prime brisket with Thai green curry sauce? Barbecued chicken wings served with massaman spices? East meets West at Curry Boys BBQ in San Antonio—just one example of the sort of culinary fusion taking place at many new up and coming barbecue restaurants across the U.S. Khoi in Houston serves brisket pho (Vietnamese noodle soup) and beef rib dry ramen. (Khoi is the Vietnamese word for “smoke.”) Kyu in Miami, New York, and Mexico City serves garlicky sweet soy barbecued beef ribs and Asian-inflected duck burnt ends. (Where else do you get to eat barbecue with chopsticks?) In a nod to African grilling, Distant Relations in Austin pairs pulled pork with tamarind molasses barbecue pork (don’t miss the berbere-spiced carrot pickles on the side). As a longtime traveler on the world’s barbecue trail, I love this meshing of flavors and live fire cooking techniques from different cultures. So will you!



8. Multi-function grills:

It used to be that a grill was a grill was a grill. Today, a new generation of gas grills allows you to do so much more. The new Father’s Cooker from Quebec, for example, allows you to grill, griddle, roast, bake, smoke, steam, and even boil. (We’re using it on my new Planet Barbecue TV show to do a Gulf Coast Shrimp Boil with grilled Texas Toast.) Fire Magic’s Echelon Grill comes with a griddle insert, charcoal tray, smoker box, and of course, a rotisserie to deliver five grilling experiences in one sleek high tech package. The Handcock grill deftly combines charcoal and wood grilling with a sleek polished steel wrap-around plancha. They also offer a Santa Maria-style wood-burner attachment and 3 in 1 smoker box. What’s next—a grill that talks to your smartphone? Yes, that’s available, too, on many new grills, from the Green Mountain Pellet Grill to Traeger’s Ironwood 885 model.

9. Non-grill grilling (plancha grilling goes mainstream):

It looks like a grill. You hook it up to a propane cylinder as you would a gas grill. And although the Blackstone griddle doesn’t really cook over open flame, it has taken the outdoor cooking world by storm. The reasons are simple: effortless heat control, a complete absence of flare-ups, and the ability to cook a host of foods—from breakfast pancakes to dessert crepes—you simply can’t make on a conventional grill. No wonder these propane griddles have become one of the fastest growing segments of the outdoor cooking market. Purists may object. (Hey, I was one of them!) But the tradition of cooking on a live-fire heated slab is both ancient and universal. Think of Spain’s plancha, Argentina’s champa (championed by no less than Francis Mallmann), Japan’s teppan yaki, and the Mongolian grill (which, despite the name, was actually invented in Taiwan). When it comes to grilling delicate fish, like sole; liquid foods, like eggs; battered foods, like French toast, and a wide range of other ingredients you can’t really cook on a grill, you just can’t beat a plancha. Still skeptical? I like plancha grilling so much, I actually designed one, link and I use it on my charcoal and gas grill. I even toss wood chips on the coals, so I can smoke the food while I griddle it.



What are YOUR predictions for 2023?

From all of us here at barbecuebible.com: wishing you a happy and healthy New Year!

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