Steven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.
Read MoreTraditional smoked chicken wings get a fiery kick from the addition of Sriracha powder to the dry rub mix prior to smoking them low-and-slow on the grill. While you can find Sriracha powder online, I find that it is just as easy to make at home by cooking it over low heat until all of the moisture has been removed. Either way, it is a great addition to the dry rub for your smoked wings.
Read MoreWhen I first started competing in barbecue contests in the Northeast, there was one team that seemed to always end up at the top of the pack -- IQUE.
Some of the nicest folks that you'd ever meet, Andy Husbands and Chris Hart (the founding members of the team) had competing down to a science as evidenced by their hundreds of wins, the most prestigious of which was Grand Champion of the Jack Daniel's Invitational with this award winning brisket recipe...
Read MoreSriracha has officially taken over as the condiment of choice for millions of Americans and for good reason as its combines just the right amount of garlic and spice to take almost any dish over the top.
Today, we're taking this sauce, drying it down in to a powder, then using it as the basis for an out-of-this world Sriracha dry rub!
Read MoreIn Lighten Up, Y’all (Ten Speed Press), Virginia Willis puts a healthy spin on countless Southern classics, ensuring that the flavors we all love remain intact but with healthier, more nutritious ingredients as evidenced by this recipe for bourbon grilled pork chops with peach barbecue sauce including Virginia's favorite peaches from Pearson Farm!
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