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Potatoes Hit the Grill




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Potatoes Hit the Grill

First came the smoked potatoes with black garlic jam and ramp (wild leek) aioli at Bar Tartine in San Francisco. Then the hickory-smoked potato soup—tarted up with buttermilk and sherry vinegar—at Mintwood Place in Washington, D.C. And who could forget the smoked mashed potatoes at Wiley Dufresne’s iconoclastic eatery, WD-50 on New York’s Lower East Side?

Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat. Or call it the next big thing for one of the New World’s great vegetable gifts to Planet Barbecue: potatoes hit the grill. Read More…

Hill Country Brisket with Coca-Cola Sauce



Beef and Pork Chili



Get the Recipe…
Get the Recipe…


Spatchcock Chicken with Mustard Crust



Planked Salmon with Lemon Mustard Glaze



Showmanship, complex flavor, tender meat, and crisp crust. Read More…
Use this ancient technique on the grill or in the oven. See Recipe…

9 Silicone Uses for Barbecuers and Grillers

Good hand protection is essential in barbecuing and grilling—not just for pulling pork, but for handling hot chimney starters, “uncanning” beer can chickens, and testing ribs for doneness by tearing them apart with your fingers. Read More…

FROM THE STORE



BBQ USA

Celebrates the best of regional live-fire cooking in 450 recipes covering every state, plus Puerto Rico. See More…



Potato Grilling Rack

Stainless steel prongs conduct heat inside spuds for faster cooking. See More…

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