Steven Raichlen's Barbecue Bible

The Barbecue Bible, authored by Steven Raichlen and published in 1998 by Workman, is the leading book in a collection dedicated to grilling, barbecue, and various types of outdoor cooking.

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Smoke and Cure Ham Faster This Easter

6 days 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.
Peppered Pineapple with Mezcal-Whipped Cream

2 weeks ago | barbecuebible.com | Steven Raichlen

Excerpted from Project Griddle by Steven Raichlen(Workman Publishing). Copyright© 2025. Photographs by Randazzo & Blau. What: Grilled pineapple has been part of my barbecue repertory since I wrote The Barbecue! Bible. So how does the preparation translate to the griddle? I’m delighted to report that you get the same smoky-sweet-caramelization, the same succulent flesh—with a lot less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke.
What's Cutting-Edge at This Year's Hearth, Barbecue and Patio Expo

3 weeks ago | barbecuebible.com | Steven Raichlen

April 4, 2025 As the sun rose over New Orleans last week, grill manufacturers and retailers from all over the world converged on the Ernest N. Morial Convention Center for the annual The HBPA (Hearth Barbecue and Patio Association) Expo. 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.
Reverse-Seared Steaks with Cowboy Butter

3 weeks ago | barbecuebible.com | Steven Raichlen

By Robyn Lindars from GrillGirl.comCan you sear a steak on a pellet grill? Well, the answer is, it depends on which pellet grill you have. Most pellet grills max out at 400 to 500 degrees, making a high temp sear hard to achieve. But, with the Coyote Pellet Grill, the versatile pellet grill that can smoke, grill, AND sear to temps up to 700 degrees, it is now possible to achieve that nice crust on a steak that can only be obtained from a hot sear.
How to Cure & Smoke Easter Ham at Home

1 month ago | barbecuebible.com | Steven Raichlen

March 25, 2025 Easter is coming. For many people, the proper dish for celebrating is ham. Its exterior dark with smoke. The inside an alluring pink. Perfumed with a hunger-inducing smoky scent and rich, briny flavor that seems to go on forever. 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.
Brown Sugar-Cured, Hickory-Smoked Shoulder Ham

1 month ago | barbecuebible.com | Steven Raichlen

1: Using a sharp knife, score the ham in a crosshatch pattern, cutting through the skin, but not through the meat, spacing the cuts 1 1/2 inches apart. This is optional, as you’ll remove the skin anyway. But it facilitates injecting, and it sure gives the shoulder ham a cool-looking appearance. 2: Make the spice bundle: Tie the cloves, bay leaves, lemon zest, and peppercorns in a piece of cheesecloth.