Rib Eye Steak

Primal Grill Recipes


B arbecue aficionados know that true BBQ means meat cooked "low" and "slow" (that's temperature and time, respectively) and that wood smoke is not an optional ingredient. But try getting a Texan and a North Carolinian to agree about anything beyond that: Everyone champions a different regional style or favorite recipe. To get the straight scoop on this most contentious cooking style, Epicurious turned to Steven Raichlen, author of the classic cookbook and travelogue The Barbecue! Bible. He shared quintessential recipes and favorite restaurants from the four major American barbecue hot spots—Texas, Carolina, Memphis, and Kansas City. Raichlen, who's constantly in the field checking out the latest equipment, ingredients, and techniques—also let us in on the hottest trends in the world of 'cue today (hint: heritage pork is in).

Trends

In addition to The Barbecue! Bible, which won IACP and Julia Child Cookbook awards, Steven Raichlen is the author of numerous other cookbooks, including BBQ USA and How to Grill. He is the founder of the grilling school Barbecue University and host of the TV show Primal Grill with Steven Raichlen



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