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.

Bacon Bourbon

Bacon-Infused Bourbon

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

  • Quick Glance
  • 15 M
  • 12 H
  • 4
Brandy-Brined Turkey Breast

Brandy-Brined Turkey Breast

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

  • 2 H
  • 18 H, 20 M
  • 2