He wrote the bible on barbecue, literally. The Barbecue Bible author Steven Raichlen, also a journalist, cooking teacher and TV host, is one of the best to ask when seeking barbecue menu trends and real-life tips from the pits of the world. Sharing a large cut of meat — brisket, say — with ease is one of the elements that makes barbecue such a well-suited foodservice genre for feeding a crowd. “It's more efficient, labor-wise, to cut off chunks from one brisket ...
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