About Steve Raichlen

Steve Raichlen

Steven Raichlen is the author of several cookbooks related to grilling, barbecuing, and smoking and teaches these techniques to home cooks at his Barbecue University. @stevenraichlen

Two glasses of bacon bourbon with strips of cooked bacon in each glass and a bottle of bourbon in the background.

Bacon-Infused Bourbon

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Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.

  • (1)
  • 15 M
  • 12 H
  • 8
A brandy-brined turkey breast on a wooden cutting board with a couple slices cut off, a basket of mandarins in the background, and some grilled red onion wedges scattered around.

Brandy-Brined Turkey Breast

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The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)

  • (2)
  • 2 H
  • 18 H, 20 M
  • 6