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Site title: Barbecuebible.com - Barbecue and Grilling Recipes from Steven Raichlen

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6 Key Temperatures to Know Before You Grill

Editor’s Note: The content below is excerpted from Project Fire by Steven Raichlen (Workman, 2018) and appears here unchanged. We’ve added a quick reference table and FAQs so you can find the right heat zone faster.

Grill temperature is easiest t...


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How to Grill Perfect Skinless, Boneless Chicken Breasts

Boneless, skinless chicken breasts seldom get the love they deserve. Let’s face it: Who among us has not, at one time or another, been served a wan, dry, tasteless chicken breast?

Here’s the short version:

Brine 1 to 3 hours, grill over medium-high heat (about 400°F) for 4 to 6 minutes per side, pull at 165°F, then rest 3 to 5 minutes.

Now let’s get in...


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Monumental Challenge!

Can a dyed-in-the-wool traditionalist find joy and happiness in the simplicity and ease of cooking on a propane-fired grill?

Friends might describe me as a traditionalist. Music is best listened to coming from an amplifier through tubes and a turntable, my cross-country skis require wax and my old car has a clutch and 4-speeds. Same for my grilling preferences...


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Back-to-Basics | Filet Mignon and the Reverse-Sear Method

Photo Credit: Steve Nestor

Presented by Wildfire Outdoor Kitchens

BarbecueBible Back-to-Basics: Breaking down essential live-fire techniques every griller should master.

Prime filet mignon is a cut that’s prized for its tenderness and finesse. In the BarbecueBible test kitchen, I get to experiment with differe...


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Italian Grilling: Steak, Bruschetta & Brick Chicken

Quick—name the world’s great grill cultures. Argentina? Japan? The United States?

How about Italy?

It may not be the first country that comes to mind when you think of barbecue. But according to global grilling authority Steven Raichlen, Italy has given the world three of live fire’s greatest icons: bruschetta, bistecca alla Fiorentina, and pollo al mattone.

...

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