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Barbecue for Breakfast
It’s 6 a.m., Chappaquiddick Island, Martha’s Vineyard. My favorite time of day. The sun has just risen, spilling golden flames over the horizon. The wind rustles the treetops, and in the distance I can...
View ArticleOde to Apples
October is National Apple Month—not the mention, prime picking and eating time for some of America’s best apples. What better occasion to celebrate the contributions this storied fruit has made to...
View ArticleAn Oyster Roast on Samish Bay
The drive on Chuckanut Drive from Edison, Washington, to Bellingham takes you along some of the most stunning coastline on the West Coast. To your right, cool spruce forests. To your left Samish Bay,...
View ArticlePizza Hits the Grill
If barbecue traded on the stock market, I’d buy futures in grilled pizza. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Grill manufacturers sell a...
View ArticleThe Raichlen Barbecue Playlist
Grilling on Martha’s Vineyard with Tony Garnier I’ve never met Bob Dylan. But I’ve sure seen him in concert a lot and I’m always playing his music. So when I met his bass player, Tony Garnier, on...
View ArticleBeer Can Turkey for Thanksgiving
You wouldn’t, would you—not with America’s most revered culinary emblem—Thanksgiving turkey? In this age of culinary iconoclasm, shouldn’t a few classics remain sacred? So don’t let a man with a can...
View ArticleThe Secrets to the Best Thanksgiving Turkey Ever
Desperate times call for desperate measures. Especially when it comes to turkey. In our collective quest to find an antidote to the dry birds of Thanksgivings past, most of us have tried—at least...
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Boston Butt Basics
Sorry, Stephen Hawking, but “the discovery of a new dish does more for human happiness than the discovery of a new star.” So wrote a French food philosopher named Brillat-Savarin in 1825 (yeah, the...
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The Year of the Brisket
When I started in this business, barbecue mythology held that it took decades to master how to smoke a brisket properly, transforming this tough ornery muscle from the chest of the steer into meat so...
View ArticleBoston Butt Basics, Part 2
In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork...
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The Ultimate Holiday Centerpiece—Prime Rib
This is it. The big kahuna. The ultimate centerpiece for a holiday dinner. The most majestic (and possibly expensive) piece of meat you will ever cook. The English know it as roast beef. Your butcher...
View ArticleCocktails for Smoke Lovers
By now, you know Raichlen’s rule: If a food tastes great baked, fried, or sautéed, it tastes even better grilled. Here’s the corollary: If a cocktail hits the spot shaken or stirred, it surely sips...
View ArticleBarbecue—The New Health Food?!
Photo credit: Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. Barbecue—the new health food. Sounds like an oxymoron (if not heresy). Yet, travelling Planet Barbecue as I do several...
View ArticleBarbecue Flavor You Can Drink
How well equipped is your home bar? Jigger? Check. Shaker? Check. Hawthorne strainer? Check. Smoking gun? Huh? Yes, a handheld smoker is the latest weapon in a barman’s (not to mention barbecue...
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Better Late Than Never—Predictions for Barbecue in 2014
2013 was a sensational year for barbecue. Wildly innovative dishes. Sizzling new grills. Fantastic new restaurants—often in locations where you’d least expect them. No one can foresee the future, of...
View ArticleChili Goes Up in Smoke
Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. —Lyndon B. Johnson, 36th President of the United States If you have invited a Texan to your table, do not—I...
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My New Book, Man Made Meals, is Here
You may have heard a rumor that I’m writing a book that is not about barbecue. Yes, it’s true. It’s called Man Made Meals: The Essential Cookbook For Guys, and it’s about everything a man should know...
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Add to Your Recipe Library This Month
Listen up, grill lovers: this month only, you can get four of my e-books for under $10 total. Our good friends at Blue Plate Special are celebrating barbecue and grilling for all of July by offering my...
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A Creamy Co-Star to Share
Photo by Simon Wheeler. Excerpted from Charred & Scruffed by Adam Perry Lang (Artisan Books). Copyright © 2012. Guest blogger Adam Perry Lang is a French-trained chef who has worked in top...
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How to Make Bacon from Scratch
If you live in Miami’s Little Havana, you may remember a day last summer when you awoke to an aroma decidedly different than the cumin, garlic, and sour orange scents that normally emanate from the...
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