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Steven Raichlen

Miami

Freelance Food Writer at Steven Raichlen's Barbecue Bible

Author, Journalist, Lecturer, and TV Host at Freelance

Award-winning author, journalist & TV host. Reinvented modern Barbecue. 🥩🔥🌍

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Articles

  • Smoke and Cure Ham Faster This Easter

    1 week ago | barbecuebible.com | Steven Raichlen

    April 18, 2025 Ham is hog’s leap to immortality. But that leap takes time. From a few weeks for your basic cooked ham to up to a year or more for a truly great dry-cured, cold-smoked ham like Italian speck or German schwartzwelder schinken (Black Forest ham). Even the “fast” version of the Smokehouse Shoulder Ham I demonstrated on episode 207 of Project Smoke, it requires a week of curing and 24 hours of smoking.

  • The World's Best Cornbread-And, Yes, It's Involves a Grill

    1 week ago | barbecuebible.com | Steven Raichlen

    April 15, 2025 I recently dined at my new favorite barbecue restaurant in Miami: Apocalypse BBQ. While the brisket dazzled and the ribs required ordering seconds, what really blew my mind was the cornbread. It had been baked in skull-shaped mold (try that for Halloween) and came slathered with butter and honey. It looks great. It tasted great. And it definitely belongs at your next barbecue.

  • Grilled Poblano Cornbread

    1 week ago | barbecuebible.com | Steven Raichlen

    1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean. Butter the molds. 2: Meanwhile, brush the corn with 1 tablespoon melted butter and season it generously with salt and pepper. Grill the corn until the kernels are browned, 2 to 3 minutes per side, 8 to 12 minutes in all. While you’re at it, grill the poblanos until charred black on all sides.

  • Mary’s Meatballs

    2 weeks ago | barbecuebible.com | Steven Raichlen

    By Meathead. This is an excerpt from the new book, The Meathead Method available on Amazon. I have never understood why more people don’t grill meatballs. The grill, with a little wood smoldering below, gives them an added dimension.

  • Peppered Pineapple on the Griddle or Grill: A Bold Twist on Dessert

    2 weeks ago | barbecuebible.com | Steven Raichlen

    April 8, 2025 You use your griddle for breakfast eggs, pancakes, and hashbrowns. It helps you turn out restaurant-quality smash burgers and cheesesteaks. Now it’s time to fire up your griddle for dessert. Why Grilled or Griddled Fruit Just WorksMost of us don’t associate the griddle with desserts, but elsewhere on the planet, griddled desserts are a big deal.

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Steven Raichlen
Steven Raichlen @sraichlen
4 Jul 23

Happy July Fourth from The Raichlen’s! https://t.co/Kdxvn8qvui

Steven Raichlen
Steven Raichlen @sraichlen
19 Nov 22

Does this thing still work? If there’s anybody out there feast YOUR eyes on this @Holygrailsteak Prime Rib Rotisserie.😵‍💫 https://t.co/6NRglOJ56f

Steven Raichlen
Steven Raichlen @sraichlen
10 Nov 22

My episode of Joe Leavitt’s @MayTheSmokeBeWithYou #podcast just dropped. Listen to us talk everything barbecue YOU will? Wherever podcast are casted⤵️ https://t.co/Y2pWjq2rxW