Steven Raichlen

3 weeks ago | barbecuebible.com | Steven Raichlen

1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. 2: Skewer the onion quarters on toothpicks. Arrange the onion, poblano, bell pepper, and ham slice on the grate. Grill until the veggies and ham are darkly browned on all sides, turning with tongs, 2 to 6 minutes per side. Transfer to a sheet pan and let cool. 3: Un-skewer the onion quarters, discarding the toothpicks, and thinly slice.

4 weeks ago | barbecuebible.com | Steven Raichlen

1: Set up your smoker or grill for smoking or indirect grilling and heat to 250 degrees. Brush and oil the grill grate. Season the meat generously on all sides (including the ends) with salt and pepper. Place the meat on the grate (away from direct flame) and add the smoking wood chips or chunks to the coals. Close the lid and smoke the meat until it reaches 110 degrees, 1-1/2 to 2 hours.

1 month ago | bonappetit.com | Steven Raichlen

Homemade barbecue sauce recipes—much like the entire category of barbecue—can be deeply personal and often dependent on where you’re from. In the eastern Carolinas, folks generally prefer a tangy, vinegary sauce, while fans of Kansas City BBQ usually opt for a thicker, sweeter style. There’s also Alabama white sauce made with mayo. Texas eschews a state-wide sauce consensus, but you’ll find versions with cumin and chili powder.

1 month ago | barbecuebible.com | Steven Raichlen

Print Recipe Notes Advance Prep: 5 minutes (Time to peel and dry potato slices, and preheat the griddle) Active Prep: 10 minutes (Slicing the potatoes and arranging them on the griddle) Grill Time: 8–10 minutes (Cooking each side for 2–4 minutes) Total Time: 15–20 minutes (Including slicing, drying, and cooking) Yield: Serves 2 to 4 Method: Griddle / Plancha Cooking Equipment: Mandoline or sharp knife, Griddle or plancha, Tongs, Wire cooling rack, Dish towels or paper towels Ingredients 2...

1 month ago | barbecuebible.com | Steven Raichlen

1: Form the beef into 8 even balls. Refrigerate until you’re ready to cook. 2: Heat your griddle or plancha to high and lightly oil it. 3: Arrange the burger balls on the griddle, leaving 3 inches (8 cm) between them. Smash them with a griddle press until just shy of 1/4 inch (6 mm) thick. Season the burgers with salt and pepper. Cook until the burgers are sizzling and darkly browned on the bottom, 2 to 4 minutes.