This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. BBQ Guru, James Beard Award winner and Hall ...

Wanna win a bar bet? Tell ’em you can cook a heavenly brisket high and fast on the grill instead of low and slow in the oven, says grilling guru Steven Raichlen, author of the new cookbook “The ...

Add Yahoo as a preferred source to see more of our stories on Google. Grill corn, kebabs, burgers, and lamb like a pro with these expert tips and techniques. Food & Wine / Photo by Victor Protasio, / ...

For years Steven Raichlen has been one of the go-to meat men and masters of fire in the country, and with his latest book, The Brisket Chronicles, he adds another protein to his repertoire. Brisket ...

“The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat” by Steven Raichlen, Workman, $19.95, hardcover, 278 pages If your dad’s most prized possession is a ...

This year, instead of just flipping the same old burgers, dogs or steaks, think about creating a different aroma with a slow-cooked brisket. For some tips on getting this job done, we turned to ...

With more than 30 books to his name, Raichlen has covered the gamut when it comes to meat and fire. With his newest, The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most ...

For enthusiastic (some say aggressive) barbecue types, the move from semi-pro to full-blown humble-braggard happens the moment you master brisket. A notoriously tricky cut from the chest of a cow, ...

Wanna win a bar bet? Tell ’em you can cook a heavenly brisket high and fast on the grill instead of low and slow in the oven, says grilling guru Steven Raichlen, author of the new cookbook “The ...