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Steven Raichlen's Barbecue Bible

9 Recipes to Grill or Smoke in August

9 Recipes to Grill or Smoke in August

We can hardly believe the first two months of summer are in the rear-view mirror. Regardless of constraints imposed by the pandemic, we hope you’ve enjoyed some epic meals cooked over live fire or in your smoker.

Of course, summer’s not done yet! There’s plenty to look forward to in August, from sun-ripened tomatoes to just-picked sweet corn, Hatch chiles, summer squash, and new potatoes. If you don’t tend a vegetable garden, please support your local farmers’ markets. Now fire up your grills and smokers!

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NEWS FROM STEVEN

3-2-1 Barbecued Spare Ribs

3-2-1 Barbecued Spare Ribs

Meaty, well-seasoned spareribs are smoked until they become so juicy and tender they practically slide off the bone. Read more...

How To Slice Brisket

How To Slice Brisket

A step-by-step guide on the best way to slice brisket. Excerpted from Steven’s book, The Brisket Chronicles.
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TRENDING IN THE STORE

Steven Raichlen’s Project Smoke Barbecue Sauce – 6 Pack

Steven Raichlen’s Project Smoke Barbecue Sauce – 6 Pack

Steven Raichlen's own line of world-influenced barbecue sauces. These BBQ sauces will take your grilling and cooking to the next level. Buy Now...

Keter Unity XL Portable Table and Storage Cabinet

Keter Unity XL Portable Table and Storage Cabinet

Service and storage in one. An all-in-one solution that allows you to host comfortably while storing up to 78 gallons of items securely. Buy Now...

From Plantation To Barbecue Joint: The Black Contribution To American Barbecue

From Plantation To Barbecue Joint: The Black Contribution To American Barbecue

The Aaron Franklins and Billy Durneys of the world get a lot of attention for their smoked meats. But long before they cooked their first briskets, generations of Black American pit masters laid the groundwork for that great and uniquely American culinary tradition we know as barbecue.  

I asked my friend and culinary historian, Jessica Harris, to write a guest blog this month telling us more about the Black contribution to American barbecue. As the author of such books as High on The Hog: A Culinary Journey from Africa to America and Iron Pots & Wooden Spoons: Africa’s Gifts to New World CookingJessica is eminently qualified to help set the record straight. She recently received a Lifetime Achievement Award from the James Beard Foundation. Congratulations, Jessica! Read on.

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CHARCOAL GEAR      |     PROVISIONS      |     DESSERT RECIPES
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