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Steven Raichlen Biography

Author

Steven Raichlen is an American author, cooking expert, and traveler, known for his deep research into barbecue and outdoor cooking. He has authored numerous books on barbecue and cooking, which have had a profound impact on barbecue culture.

Want Next Smoking Frontiers Grilling

Author:Steven Raichlen

“If you own a simple Weber kettle grill, you own a smoker. You don't have to spend an enormous amount of money or even buy an extra piece of equipment. If you have that kettle grill, the whole secret to getting a lower temperature is to set up your grill for indirect grilling and use only half as much charcoal.”

Ifs Whole Use Simple Secret Half Pieces Amount Enormous Extras Equipment Temperature Indirect Smokers Kettles Charcoal Grilling Weber

Author:Steven Raichlen

“If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.”

Ifs Firsts Wells Matter Hard Would Be Games No Matter What Shoulders Smoke Meat Smoking Dishes Delicious Screws Temperature Ribs Screw Ups Pork Brisket

Author:Steven Raichlen

“I really love the smoked ice cream because it's so unexpected. Yet when you taste it, it's sort of familiar and otherworldly at the same time. I guess that's what I really like about what smoke does to food.”

Doe Taste Familiar Ice Smoke Unexpected Cream Ice Cream

Author:Steven Raichlen

“Where your food comes from is as important as how you smoke it.”

Important Smoke

Author:Steven Raichlen

“My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in season, smoke organic vegetables.”

Use Waiting Messages Seasons Variety Smoke Grass Feds Chickens Vegetables Beef Seafood Pork Salmon Heirlooms

Author:Steven Raichlen

“One thing that has been fascinating to me is the exploding interest in traditional American barbecue in Europe. We Americans have historically always imported food ideas from other places, and now we are exporting this gastronomic treasure called barbecue.”

Has Beens Ideas Interest One Thing Europe Treasure Traditional Fascinating Barbecue Exploding Exporting

Author:Steven Raichlen

“Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.”

Way Humans Has Beens Fire Evolution Cooking Linked Barbecue Human Evolution

Author:Steven Raichlen

About the Author

Born: March 11, 1953
Known for: Author
Quotes: 8

Books & Sources

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Steven Raichlen Biography

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