Podcast appearances and mentions of Steven Raichlen

Award-winning author and TV host Steven Raichlen, known for his expertise in barbecue, delves into the versatile world of griddling in this episode. He shares insights from his new book, "Project Griddle," discussing how to use various griddles for everything from smoky shrimp and Wagyu steak to full breakfast spreads and vegetarian dishes, emphasizing the unique flavors and benefits of griddle cooking. More from Mother Earth News and Friends

(May 20, 2025 - Hour One)9:14pm - First off, a quarterly appearance from one of the most well known people in the history of the industry. A prolific writer, a TV show host, a cooking class instructor and the list goes on. Steven Raichlen joins me to talk about his latest book available for sale which is titled "Project Griddle". We have teased this for months (maybe a year) but it is officially out and ready for purchase. We will also talk about his yearly BBQ U class that is held at a cottage ranch in California called The Alisal Ranch. I also have some live-fire topics to get Steven's opinion on so be sure to join in.9:35pm - Then, after Steven, we will be joined by monthly show business contributor and creator of the Cook Out News website, Wes Wright. Weber and Blackstone finally closed, there are more new grills/pizza ovens and griddles coming to market so we will talk about those items as well. If you love the business of live-fire, this is your favorite segment of the month.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Send Us Your Grilling QuestionsIn this episode, we sit down with five-time James Beard Award winner Steven Raichlen to dive into his latest book, Project Griddle. Whether you call it a griddle, plancha, teppan, or flattop—cooking over hot metal is changing the game.Steven shares why griddling belongs in every outdoor cook's repertoire, his favorite tools and tips, and global traditions that inspired the book. If you're ready to take your live-fire cooking to the next level without flare-ups and with maximum flavor, this episode is for you.✅ Topics we cover:What makes griddling different from traditional grillingMust-have gear and beginner tipsHis go-to recipes from the bookWhy crust = flavorGlobal influences from plancha to teppanyaki

One of the world's foremast authorities joins us on Episode 305 of the Tailgate Guys BBQ Podcast. Steven Raichlen is a multi-award winning writer and television host and we visit with Steven about his latest book, Project Griddle. It's filled all you need to know about cooking on a flat-top, from expertly cooking meat, veggies and even desserts. We also ask Steven what's left on his BBQ bucket list that he wants to accomplish. It's Memphis in May week and we bring back an encore of our conversation with Tim Scheer, 2022 champion at the world's most-prestigious competition. Tim breaks down his prep for MIM and the latest on his Blues Hog lineup of sauces.  Meanwhile, there's big news from our show sponsor The Grill Guys of Missouri and co-owner Skyler Spartan fills us in on some big awards the outdoor-grilling store recently won.Finally,  co-hosts Steve and Lyndal also recap their latest cooking adventures Lyndal previews the Tailgate Guys excursion to eastern Kansas to compete this weekend. A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

Episode 293! In this episode we are joined by Steven Raichlen to talk all things Griddlin'! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!   Steven Raichlen https://barbecuebible.com/ https://barbecuebible.com/book/project-griddle/       BBQ NEWS Latest issue of Barbecues News Magazine is out! Free issues for National BBQ month! https://www.barbecuenews.com/   Sauces of Honors Winners https://www.youtube.com/live/UXdIXfeo5YM?si=qJYGaYY6d40rPcUa       MAIL CALL New seasonings from Cookin Wid Kunchi https://cookinwidkunchi.com/collections/all       BEER REVIEW Blue Moon Extra James 9.7 Jan 9.1 Jon 8.7   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Ken Wood   Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com   Thanks to our partners and sponsors! Chef IQ Sense https://glnk.io/r584n/jon-lathrop Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS) VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=g... or use the code "SEALMYMEAT" NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Barbecue News Magazine https://www.barbecuenews.com Chicks That Smoke https://www.sucklebusters.com/bbq-rub... Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6r... CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/

This podcast episode delves into the intricate art of grilling vegetables and fruits, illuminating the various techniques and flavor enhancements that can be achieved through smoking. We engage in a profound discussion with culinary luminaries Leanne Whippen and Steven Raichlen, who share their expertise on the optimal preparation methods for an array of vegetables, including bell peppers and corn, as well as the innovative practice of smoking unconventional items such as lettuce and cocktails. The episode emphasizes the importance of simplicity in grilling, advocating for an appreciation of the innate flavors of ingredients rather than overwhelming them with complexity. Furthermore, we explore the delightful results that can be attained by employing smoking techniques on fruits, revealing how they can elevate traditional recipes to unprecedented heights. This conversation not only serves to inspire culinary experimentation but also underscores the boundless possibilities inherent in the realm of barbecuing.Links referenced in this episode:barbecuebible.comstevenraichlenCompanies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This episode delves into the fundamentals of barbecuing, emphasizing the necessity for both novice and seasoned grillers to revisit the basics of this culinary art. We engage in a profound discussion with the esteemed Steven Reichlan, who has profoundly influenced the barbecue landscape through his extensive writings and teachings. Central to our discourse is the importance of understanding fundamental techniques, such as fire management and the various cooking methods applicable to different cuts of meat. We explore the nuances of brisket preparation, elucidating the intricacies involved in achieving the perfect balance of flavor and texture. Furthermore, we address common misconceptions surrounding barbecue practices, aiming to equip our audience with the knowledge requisite for mastery in the grilling domain.Links referenced in this episode:paintedhillsbeef.comheritagesteel.usoregondungeness.orgpigpowder.combarbecuebible.combbqnationjt.comCompanies mentioned in this episode: Painter Hills Natural Beef Pig Powder Heritage Steel Hammerstahl American Royal This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

(February 18, 2025 - Hour One)9:14pm - Making his first quarterly appearance of 2025 is one of the biggest names in all of live-fire cooking. Steven Raichlen stop by after many months of absence and we will catch up on everything that has been going on in his life. There is a new book that will be coming out in the next 3 months or so (has to do with griddle stuff) and a 2025 BBQ U, and much more as well.9:35pm - After Steven, Wes Wright from Cookout News stops by for his monthly visit to talk about the latest business happenings and insider rumors that are going on in the industry.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Playing With Food is serving up a 3-course episode for you this holiday season! And it's all about BBQ! BBQ hero Steven Raichlen hosted a PBS show called Barbecue University. And now BBQ U is now a real, live in-person event right here on the Central Coast. The first course is visit to a class of BBQ U. The second course is to find out how BBQ U happen. And our third course is a sit-down with the hero himself, Steven Raichlen. You will be pulling out your grill by the end of this show!

Send Us Your Grilling QuestionsBen & Greg talk holiday gifts for grillers. See the Steven Raichlen holiday gift guideFollow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Episode 347This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________8/26/2008 - Featuring a long standing guest of this show…at one point a monthly guest…the author of “The Barbecue Bible” amongst many many other live-fire books, Steven Raichlen. Now, this wasn't the first time he was on the show…but…it might have been the 1st time he was on the LIVE version of the show, and yes Jon, I do know my Steven Raichlen show history…Steven was my first BIG NAMED guest when the show was just a podcast…even before the live version of the show started in 2008!!Steven even sneaks in some “French” words at the tail end of the clip…so be ready for that! Steven, always a great guest…so be ready this coming Friday for another great “Best Moments” show!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 8/26/2008Original Full Show Link: CLICK HERE

In this episode, Steven Raichlen shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards — all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call “fire freaks.” So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this “break out the grills” episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Get your grill ready and crack open a cold one. We're talkin' about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.   Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he's famous for. Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests. GUEST: Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven's won five James Beard Awards, and he's lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You've Ever Tasted. (@stevenraichlen) FEATURED RECIPES: Basic Beer Can ChickenBeer Can TurkeyBlack Cherry Soda ChickenGrilled Artichokes INTERVIEWS MENTIONED IN THIS EPISODE: Yewande Komolafe's ‘Everyday Lagos,' plus Bridgeport's Green Village Initiative Chef Rahanna Bisseret Martinez + a personal approach to community gardening Real talk about diet culture from the ‘Food, We Need to Talk' experts Chef Kwame Onwuachi cooks ‘his America' plus, home cooks from PBS's 'The Great American Recipe' Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history Michael Twitty's ‘Koshersoul,' Rosca de Reyes from Atticus Bakery, and natural wines to try Seasoned celebrates Pride Seasoned heads to the forest for local maple syrup Building community through coffee Talkin' turkey with local chefs, plus the gift of Buffalo Creek squash Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Show Notes Air Date: June 18, 2024 Welcome to Episode 260 of the podcast. BBQ legend and Hall of Fame member Steven Raichlen joins me this episode to talk about his career in food and the 20th anniversary re-release of his best selling book Beer-Can Chicken. Follow him on the socials @stevenraichlen and visit www.barbecuebible.com to keep up to date on everything Steven is up to. This episode is brought to you by our good friends at www.prairiebbq.com. Visit them online or at retailers across Canada to check out their award winning rubs and sauce. Follow them @prairiebbq on Facebook and Instagram and @prairie_smoke on X. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtrail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Extra beer on hand?  Grill up some Beer-Can Chicken!Beer-can chicken is startlingly simple; grill a chicken upright over an open can to make crispy, succulent chicken of unmatched flavor. Once learned, the barbecue cook can apply this technique to endless variations such as Cola-Can Chicken, Ginger Ale Chicken, Iced Tea Chicken, and more.BEER-CAN CHICKEN: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You've Ever Tasted (Workman Publishing; April 23, 2024; $24.99; paperback) is an updated classic: revised, redesigned, and beautifully photographed for a new generation of grillers. Raichlen, who brought beer can cooking into the American mainstream 20 years ago, offers 50 recipes for inventive variations on this ultimate chicken grilling technique, plus brilliant recipes for birds off the can, perfect sides, and even desserts! ABOUT STEVEN RAICHLEN:  An international TV personality, Raichlen hosts the popular public television series Project Fire, Project Smoke, Primal Grill, and Barbecue University; Le Maître du Grill and Les Incontournables de BBQ in Quebec; and the Italian TV show Steven Raichlen Grills Italy. His latest venture is Project Fire, Season 3. Raichlen founded and runs Barbecue University at the Montage Palmetto Bluff in South Carolina and has lectured on the history of barbecue at the Smithsonian Institution, Library of Congress, and Harvard, among many other institutions. In 2016, he was inducted into the Barbecue Hall of Fame. Raichlen received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe and was also awarded a Fulbright. He holds a degree in French literature from Reed College and trained at Le Cordon Bleu and La Varenne cooking schools in Paris. He and his wife divide their time between Miami, Florida, and Martha's Vineyard, Massachusetts. You can visit him online at barbecuebible.com / Instagram: @stevenraichlen / facebook.com/stevenraichlen. Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Author, journalist, lecturer, and TV host, Steven Raichlen, joins JT and LeeAnn in Afterhours.This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Author, journalist, lecturer, and TV host, Steven Raichlen is the man who launched the barbecue revolution. His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). He joins JT and LeeAnn for an informative hourThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. First, we kick it off with highlights! Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week's Grill Coach Recommendation at TheGrillCoach.com!After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!The Grill Coach team had a blast talking with Steven about this fun, delicious and eye-catching style of cooking. You can find Steven at barbecuebible.com or on socials @stevenraichlen! After 150+ episodes we'd like to send a huge thank you to you to our Patreon supporters - we couldn't do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Support the Show.

(March 19, 2024 - Hour One)9:14pm - Last month there was a small contingent of well known American BBQ/Grillmasters that went to Abu Dhabi for the first ever Live-fire BBQ and Grilling festival. This event was masterminded by Cleveland, Ohio's very own, Steve Harvey. While I would love tot ell you that Steve Harvey is making his debut on the show tonight, alas, he's not. However, the next best Steve IS joining me to talk about the event that he was at and you know him as Steven Raichlen. Steven will give us the details about how this whole thing came together, what the festival was like, how he feels it went over in Abu Dhabi and if he had any access to Steve Harvey himself. We will also talk about Steven's latest induction into the "Taste" Hall of Fame this past weekend.9:35pm - No Wes Wright Tonight...The BBQ Central Show SponsorsSchwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

It started in 1998, when Workman published Steven Raichlen's groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it's hard to believe that there was ever a time when grilling and barbecue weren't as American as apple pie.www.bbqradionetwork.com www.holsteinmfg.com

(November 21, 2023 - Hour One9:14pm - Leading off the show tonight is one of the most recognized BBQ icons in all the land. An author of "The Barbecue Bible" a TV host of "Planet BBQ", a cooking class instructor, a BBQ Hall of Fame'er and a BBQ Central Show Guest Hall of Fame'er and quarterly guest, Steven Raichlen. What are we going to talk about? Thanksgiving stuff...(yes), Big Green Egg stuff...(yes), free standing griddle cooking...(yes) and much more!9:35pm - Not withstanding Steven's segment, our monthly business correspondent, Wes Wright from Cookout News (.com), joins me to talk about the latest business happenings in the industry. You might think things would be slowing down...but you would be WRONG! Things are busier than ever and new products continue to be released and/or improved!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

(August 15, 2023 - Hour One)9:14pm - The 3rd Tuesday has us visiting with old friend and BBQ icon, Steven Raichlen. We will get the performance of the Planet BBQ series that has been airing on PBS and we will also talk about a host of other topics to include griddle cooking, the growth of Brazilian style cooking (on cages), the pizza over/cooking surge, what rends will fizzle at the end of the year and which ones will see greater interest and we will end by getting his favorite fall recipe and how to execute it!9:35pm - After Steven, I will be joined by 3rd Tuesday of the month guest and creator of Cookout News website, Wes Wright. Tonight Wes and I will make a run through all of the major and not major brands in the industry and get updates on where they sit as summer draws to a close. Wes might have some thoughts on the Memphis in May situation as well.The BBQ Central Show Sponsors:Primo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use code “REMPE” To Save $10 on an order of $50 or more!FireboardCookin PelletsPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JC Newman Cigars - Try The Angel Cuesta Brand

The practice of smoking is one of the world's oldest food preservation methods, but which techniques are catching fire today, while other processes risk being extinguished? We hear from producers bringing diverse barbecue and smoking techniques to new audiences, as well as those keeping traditional processes alive. Leyla Kazim visits Cue Point to hear from Mursal Saiq and Joshua Moroney about their unique ‘British Afghan Fusion BBQ' that brings an inclusive style of smoking to a wider audience while drawing on diverse culinary heritages. Melissa Thompson, writer, cook and author of Motherland, discusses the central role smoke plays in Jamaican cuisine, and why food and history in the Caribbean are so intertwined. Author of the Barbecue Bible and Project Smoke, Steven Raichlen, traces the history of smoking from its Palaeolithic origins to present day, and argues that cooking with fire was one of the greatest technological advances in the history of humankind. Helen Graves, editor of Pit Magazine and author of Live Fire, explains why she has made it her mission to champion the broad range of diversity in open fire cooking, and the reasons she tends not to follow the trend of US-style barbecue. Producer Robbie Armstrong heads to Fèis Ìle, Islay's annual whisky and music festival, to hear about the renaissance of peated whiskies with Ardbeg's visitor centre manager Jackie Thompson. He speaks to Arbroath smokie producer Iain R. Spink about reviving ancient methods on the verge of being snuffed out. Christian Stevenson, better known as DJ BBQ, tracks the popularity of US grilling and smoking in the UK. Leyla and Robbie sit down to taste some smoky drinks, while pondering the future of traditional methods, and how to balance the world's love for peated whiskies with peatland restoration. Leyla discovers that while some processes born out of necessity may be less popular today, it's clear the practice of smoking is showing no signs of dissipating. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Many hold strong opinions about what barbecue flavor they prefer. Yes barbecue, not grilling. American barbecue hails from four different regions — Memphis, Texas, Carolina and Kansas City — each with their own distinctive style. Callie Crossley, host of Under the Radar, hails from Memphis where, as far as she is concerned, Memphis is the distinctive style. "For me, it's the layering of flavors. You might start with a rub, which could be as simple as salt and pepper as is done in Texas, or a little bit more complex with paprika and chili powder, garlic powder, onion powder, which is done in your hometown of Memphis," said Steven Raichlen, author of "The Barbecue Bible." "A second layer of flavor might be a mop sauce or might be a spray with with vinegar or wine," he said. "Third layer of flavor might be that barbecue sauce that you brush on right at the end of cooking and then caramelize directly over high heat. Fourth layer of flavor might be a salsa that you would serve, or a chutney. So it's the complexity of flavors that really makes great barbecue, in my opinion." Barbecue's origins are in the South, but it has also become a summertime staple in the Northeast. "I took a chance on the Seaport because I knew, when I went down there, what was coming, and it was going to be a vibrant neighborhood that would draw people from all around the world," said Larry Jimerson, owner of Larry J's BBQ Café. "I believe that barbecue is the quintessential Americana food. It is the number one thing that people really seek out," he said. "They would get in their car and drive 45 minutes to an hour for what they consider good barbecue... [I was not] able to find really good quality barbecue when I moved here way back in the 90s. Now there's quite a few more places around." We talk all things barbecue in the latest edition of our summer fun series. GUESTS Larry Jimerson, owner of Larry J's BBQ Café in Boston's Seaport neighborhood Steven Raichlen, journalist, host of the PBS series, Planet Barbecue, and prolific author of more than 30 books, including "The Barbecue Bible"

Welcome to this special Memorial Day edition of Pizza Quest, with our special guest, Steven Raichlen, author of The Barbecue Bible, now celebrating its 25th anniversary with a new, updated edition.Memorial Day signifies many things important to us all as we honor those who have made our freedom possible. It also instinctively compels us to break out the BBQ grills and charcoal. In this episode, Steven shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards -- all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call "fire freaks." So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this "break out the grills" episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Memorial Day weekend is considered the unofficial start of summer, and BBQ season. Scott is joined by Steven Raichlen to talk about his book, "The BBQ Bible", and to discuss where to find the best BBQ.

Sloan discusses this weekends Folds of Honor event this weekend with Brent Black, a traveling film festival with Allyson West, and Steven Raichlen discusses BBQ heading into the weekend.

9:14pm - The third Tuesday of the month brings a visit from someone who has been away from the show for almost 6 months or so. Tonight he is back and better than ever and ready to share his stories of his most recent live-fire travels and we ill also talk about his newest season of "Planet Barbecue". Steven Raichlen, BBQ/Grilling icon, will be here and we will dive into all of that!9:35pm - After Steven, 3rd Tuesday of the month regular and the creator of the "Cookout News" website, Wes Wright, joins me. Topics with Wes tonight include: Did the sale of Dansons go through, who might have bought them (and why), "Connected Joe" success, Bobby Brennan news and much more.BBQ Central Show Sponsors!Primo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout ($500+) for free spice packBig Poppa SmokersFireboardCookin PelletsPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JC Newman Cigars - Try The Angel Cuesta Brand

Thank you for being part of the conversation. This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 569 With Steven Raichlen Creator Of The Barbecue Bible. Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, indefatigable barbecue anthropologist and a PBS star, he has shaped America's obsession with live-fire cooking for decades. It started in 1998, when Workman published Raichlen's groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it's hard to believe that there was ever a time when grilling and barbecue weren't ubiquitous American obsessions.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, indefatigable barbecue anthropologist and a PBS star, he has shaped America's obsession with live-fire cooking for decades. It started in 1998, when Workman published Raichlen's groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it's hard to believe that there was ever a time when grilling and barbecue weren't ubiquitous American obsessions. 25 years later; 1 million copies in print; and countless accolades, including the IACP/Julia Child Cookbook Award, The Barbecue! Bible is a generational book, and Steven Raichlen is one of the most influential and celebrated barbecue pioneers of our time.

Doug Miles talks with Steven Raichlen “The Shakespeare of the Barbecue” on “Talk Across America” about his book “The Barbecue Bible” 25th Anniversary Edition. Book link available on www.dougmilesmedia.com. 

Baseball and BBQ Episode #179: Celebrating baseball's opening week with a rare triple play from Loserville author, Clayton Trutor, The Grillin' Fools, Scott Thomas, and Spring Training Correspondent, Gary Looney Clayton Trutor joins us to discuss his latest book, Loserville:  How Professional Sports Remade Atlanta-and How Atlanta Remade Professional Sports.  It is a fascinating look at Atlanta, Georgia and the four professional sports teams it brought in to try and make them a "Major League Town."  Trutor holds a PhD in U.S. history from Boston College.  He writes about college football and basketball for SB Nation.  Trutor is the Vermont state chairman of the Society for American Baseball Research (SABR) and is a regular contributor to the SABR Biography Project.  Loserville is a 10 year project for Trutor, and it was a decade well spent as it is truly fascinating.   Scott Thomas is the originator of the Grillin' Fools.  After thousands of failures, and quite a few successes, more than two decades later he started a website to show step by step, picture by picture, foolproof grilling instructions so that others don't have to repeat the mistakes he's made on the grill. Continually challenging the traditional “rules” and “standards” of BBQ, Scott will grill anything from lettuce and leeks to brisket and bread.  He has written feature articles for both St. Louis and Feast Magazines, been quoted in the Wall Street Journal, and appeared in countless television and radio spots in his hometown of St. Louis as well as nationally televised tailgating commercials for Coca-Cola during NASCAR races on NBC and in an episode of Steven Raichlen's, Project Fire.  More information on Scott and the Grillin' Fools can be found at https://grillinfools.com/   Gary Looney makes his long awaited return.  Jeff first met Gary in 2020 at the Los Angeles Angels spring training camp complex in Arizona, and a friendship quickly developed.  Gary appeared with us on episodes 125, 56, and 87.  He once again offers great insight into spring training, the just-started baseball season, and how it is to see Shohei Ohtani in person.  Having him on has become an annual tradition, and his baseball knowledge is a great addition to any episode.   We conclude the show with the song, Baseball Always Brings You Home by the musician, Dave Dresser, and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef, https://magnechef.com/ for excellent and unique barbecue gloves, , Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.     Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, and a PBS star, he has shaped America's obsession with live-fire cooking for decades.It started in 1998, when Workman published Raichlen's groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it's hard to believe that there was ever a time when grilling and barbecue weren't as American as apple pie.25 years later; 1 million copies in print; and countless accolades, including the Julia Child Cookbook Award, The Barbecue! Bible is a generational book, and Steven Raichlen is one of the most influential and celebrated barbecue pioneers of our time. BBQ RADIO NETWORK is celebrating with Steven on this show and giving away a dozen autographed copies of the latest edition of what is truly THE BARBECUE BIBLE! 4x World Champion Todd Johns co-hosts with 2x World Champion and show host Andy Groneman will discuss the impact of Steven's contribution to the BBQ world.Ingredient Insiders: Where Chefs TalkInside the minds of the world's top chefs and how they source their ingredients.Listen on: Apple Podcasts Spotifywww.bbqradionetwork.com www.holsteinmfg.com

Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world on his show BBQ Nation. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun.The title The Cowboy Cook is also related to his fame in the horse world where he won a number of National Championships and world titles starting at the age of 16.Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to buy Eric G a beer or coffee you can support the show here: https://www.buymeacoffee.com/ATHERICGWe love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show. Mentioned in this episode:Buy Me A Coffee, Beer, or Drink

This week Jay and Frankie are back talking Fat from Salt, Fat, Acid, Heat by Samin Nosrat. (Don't forget to check out our previous episode from this series on Salt!) We dive into the wonderful world of fat and it's effect on flavor and our cooking! We kick it off with highlights. Frankie gives an update on his super bowl experiment Tyrokafteri - a charred chili and feta dip from Steven Raichlen's How To Grill Vegetables. Jay discovers a nearby international supermarket and scores some bone in pork belly and Asian style spare ribs! BBQ Question of the week is, “How long can you hold meat using the keep warm function?” Apparently a decisive question, tune in and hear Jay's take. Have you used this feature on your pellet cooker? What do you think? Check out this week's Grill Coach Recommendation at TheGrillCoach.com! After the break we dive into Fat! What is fat? Where does fat come from? What role does fat play in our cooking? How does fat effect flavor? We discuss this and so much more! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

"The king of grilling, Steven Raichlen talks brisket and bbq and smoke and more. Our Produce Guru, Robert Scheuller, of Melissas Produce highlights what will be the sweetest of the Summer produce this year. And, Chef David Slay fills our glasses with his newest winery project. Plus, I am teaching you how to Build A Better Burger and sharing a killer Memorial Day BBQ Marinade."

STEVEN RAICHLEN, Grilling Guru, shares his newest Cookbook and PBS collaboration, Project Smoke Domenica Marchetti, Italian Author, is Preserving Italy, And, were dishing on Ice, Ice, Baby the Cocktail Movements Ice Age

This week Dawn's back and we're talking Super Bowl Foods + Date Night Meals. From pig shots to pork shoulder steaks this episode is packed with recipe ideas! Check out our full show notes with all the links we mentioned at TheGrillCoach.com! We kick it off with Super Bowl food ideas! Dawn breaks down her pig shots form Postal Barbecue. Frankie learns about “Tyrokafteri” from How to Grill Vegetables by Steven Raichlen. Jay talks Lemon Pepper Wings from Adrian Miller's Black Smoke. BBQ Question of the week is, “I am a pellet cooker guy and I have taken a few classes from Bam Bam's BBQ and a couple more local classes. I am wondering if anyone else is using this method. I use a name brand bag of pellets for the smoker, but for my smoke tube I use Green Mountain Texas Blend. I feel like I get a good smoke flavor from the better pellets in the tube and I'm not "wasting" my boujee pellets in the hopper. Just wanted to get your thoughts on this.” What do you think? Have you used this technique before? Let us know in the comments below!After the break we switch gears and talk our Valentines Day meals. Frankie starts with his plan for Reverse Seared Rack of Lamb from Pit Barrel Cooker Co. Jay talks Pork Shoulder Steaks. Dawn plans for a Surf and Turf Charcuterie Style BBQ spread.You can find Dawn on Instagram @DawnChiefs or on Facebook at A Woman and Her Grill.Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

Steven Raichlen, Author and Griller, talks more about Thanksgiving foods with JT and LeeAnn in Afterhours.Mentioned in this episode:nullnull

Culinary legend Steven Raichlen American joins us on this episode where we talk about his rich history in live fire cooking and his 30+ cookbooks. A multiple James Beard award winner Not only is he an expert over the fire he has written a novel as well. Hear how this French lit major went on to become the leading voice in live fire cooking.

(September 27, 2022 – Hour One) 9:14pm – Joining me to lead the show tonight is BBQ icon and BBQ Hall of Fame'er, Steven Raichlen. As we enter the 4th quarter of 2022 (at the end of the week) we take a look back at…

(September 27, 2022 - Hour One) 9:14pm - Joining me to lead the show tonight is BBQ icon and BBQ Hall of Fame'er, Steven Raichlen. As we enter the 4th quarter of 2022 (at the end of the week) we take a look back at Steven's BBQ/Grilling predictions/trends for this year and see what panned out and what still needs to get going before the end of the year! 9:35pm - 4th Tuesday of the month regular guest, Derrick Riches, joins me for his usual segment. Tonight, we will be discussing the growing trend of full sized "hybrid" cookers. No, not a combo of gas and charcoal, this time we are talking about the entrance of pellet/off-set cookers into the marketplace. There are a small number of them available now or getting ready to come to market. We will talk about how much of a "trend" they are and if they will become a common addition to the growing number of cookers available to buy! BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Bub 'N Mutha's BBQ Rub Vortic Watch Company

(July 19, 2022 – Hour One) 9:14pm – Steven Raichlen joins me for his monthly segment 9:35pm – Travis Magee, founder of M-Grills joins me to talk about selling his company recently and we will get all the details and what you can expect from the new manufacturer!…

(July 12, 2022 - Hour Two) 10:14pm & 10:35pm - After an unrealized (then realized) chase over the past 3 years or so I finally land, not one, but two segment with famed writer, sportsman and food enthusiast, Larry Olmsted! Larry is a best selling author (of all the best sellers lists), writes for the biggest news outlets today and has definitive views on where the world of food and BBQ sit today. Since it's Larry's first time on the show tonight, we will build the segment from the ground up, getting a good understanding of where Larry came from, what his culinary pillars were growing up and how he has developed into one of the most respected food/sports writers of our time. He is also one of the most well traveled guests on this show, second to only Steven Raichlen. Join me for what promises to be an instant classic and should find us visiting again on a regular basis. BBQ Central Show Sponsors! Oklahoma Joe's Smokers & Grills The BBQ Guru Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Vortic Watch Company

(July 12, 2022 – Hour Two) 10:14pm & 10:35pm – After an unrealized (then realized) chase over the past 3 years or so I finally land, not one, but two segment with famed writer, sportsman and food enthusiast, Larry Olmsted! Larry is a best selling author (of all the best sellers lists), writes for the biggest news outlets today and has definitive views on where the world of food and BBQ sit today. Since it's Larry's first time on the show tonight, we will build the segment from the ground up, getting a good understanding of where Larry came from, what his culinary pillars were growing up and how he has developed into one of the most respected food/sports writers of our time. He is also one of the most well traveled guests on this show, second to only Steven Raichlen. Join me for what promises to be an instant classic and should find us visiting again on a regular basis. BBQ Central Show Sponsors! Oklahoma Joe's Smokers & Grills The BBQ Guru Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness – GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe – Save 10% When You Mention “The BBQ Central Show” Vortic Watch Company

(June 21, 2022 – Hour One) 9:14pm – Last month we missed our monthly visit from BBQ & Grilling icon, Steven Raichlen because he was in France and, well, the time zone difference didn't make for a good match (3am in France). However, this month Steven…

(June 21, 2022 - Hour One) 9:14pm - Last month we missed our monthly visit from BBQ & Grilling icon, Steven Raichlen because he was in France and, well, the time zone difference didn't make for a good match (3am in France). However, this month Steven is back and he is ready to talk about everything he has been up to since our last visit in April. There is the trip, the most recent BBQ University from a few weeks back and plenty of other stuff as well! 9:35pm - After Steven, I will be joined by the Product Manager from Oklahoma Joe's Smokers and Grills, Zach Miron. This is Zach's first time on the show and tonight we will breakdown the Rider DLX pellet cooker version 1 and then hear about what they did to make it a better cooker in its current version 2 format. If you are in the market for a pellet cooker you will want to check this out! BBQ Central Show Sponsors! Oklahoma Joe's Smokers & Grills The BBQ Guru Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Vortic Watch Company

(April 19, 2022 - Hour One) 9:14pm - April is quickly coming to an end and we start the 3rd week of with BBQ icon, Steven Raichlen from The Barbecue Bible. Tonight we talk about his recent visit with social media superstar Guga from Guga Foods. You can check his videos out on YouTube and Steven was lucky enough to visit his HQ and got an insiders look in his meat freezer and some other stuff too. We will also talk about the launch of Project Fire Season 4, 9:35pm - After Steven, I will be joined by friend of the show, Weber content creator, cookbook author and founder of Another Pint Please, Mike Lang! The grilling and BBQ season is upon us and what is one thing that many of us neglect? Cleaning your grill and getting it back into proper working order. Mike and I will talk all about that, where his book sits after its launch last year and some new recipes for you to try this week. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Vortic Watch Company SnS Grills (Slow 'N Sear) - Use Code "bbqcentral" for 10% off Any Kettle Package

(April 19, 2022 – Hour One) 9:14pm – April is quickly coming to an end and we start the 3rd week of with BBQ icon, Steven Raichlen from The Barbecue Bible. Tonight we talk about his recent visit with social media superstar Guga from Guga…

(March 15, 2022 – Hour One) 9:14pm – BBQ legend and prolific cookbook author, Steven Raichlen, joins me for his monthly segment and we are set to talk all about the history of corned beef and why it ties in with the impending St. Patrick's…