We’re excited to introduce you to the always interesting and insightful Steven Raichlen. We hope you’ll enjoy our conversation with Steven below.

Steven, thanks for taking the time to share your stories with us today So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?

I write about food–especially about barbecuing and grilling. I see three big trends: the globalization of the American grill; the rise of real wood grilling; and multiple grill ownership. To that I would add non grill grilling. Let me explain. When I wrote my first barbecue book (The Barbecue Bible, Workman Publishing, 1998), dishes like Indian tandoori, Indonesian sate, Korean bool kogi, and Jamaican jerk were relatively unheard of. Today, you find them (and the ingredients to make them) at most modern supermarkets. Today’s griller hunger’s for foreign flavors–the more exotic, the better.

Likewise, when I started writing about barbecue, the primary fuels used by Americans at home were propane (used by around 70 percent of Americans) and charcoal (used by the remainder). Today, more and more Americans are firing up wood burning grills and smokers, or pellet grills (which burn compressed sawdust pellets). The result? A deeper richer flavor. Gas and charcoal create heat, but not much flavor. As wood burns, it generates heat and fragrant wood smoke.

The third trend follows the rise of the outdoor kitchen and the transition of a grill or barbecue session from special occasion to weeknight cooking. People now own gas grills for weeknight convenience; charcoal or wood burning grills for elaborate weekend barbecues, and very likely a pellet grill, which offers the set it and forget it convenience of a crockpot.

Two more trends: the rise of the non grill grill: the plancha. I speak of those propane fired flattops “grills,” like the Blackstone. Imagine a griddle mounted in a gas grill-like cart and designed to be used outdoors. Unlike charcoal or gas grills, there’s no open flame, so no flareups. You’re going to see a lot more of these in the future.

Finally, a trend that warms my heart: barbecue philanthropy. Organizations like Operation BBQ Relief and World Kitchen rush in to feed people left homeless and without power by hurricanes, earthquakes and other national disaster

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

In a nutshell, I’m a writer, TV host, and I suppose you could say barbecue entrepreneur. My 32 books include such international bestsellers as The Barbecue Bible, How to Grill, and How to Grill Vegetables. My PBS TV shows include Project Fire and Project Smoke (both of which were inspired by like named books). I’ve done French language barbecue shows in Quebec, and Italian shows for Gambero Rosso in Italy.

I received a degree in French literature at Reed College in Portland, Oregon, but I always wanted to be a food writer. After college, I won a Watson Foundation Fellowship to study medieval cooking in Europe. That led me to France for two years, and that led my to my life’s interest and work: the intersection of food, history, and culture.

From books and TV I’ve branched out to products (grilling accessories sold under the brand Steven Raichlen signature.). Spice rubs, barbecue sauces, and prepared ready to heat and eat barbecue sold under the brand Planet Barbecue (r).

One thing that sets me apart from my fellow barbecue writers is my global perspective. In the course of my research for books like The Barbecue Bible and Planet Barbecue, I have visited more than 70 countries on 6 continents.

What am I most proud of? Well, it’s not so much the 5 James Beard Awards and 3 IACP Julia Child Awards, nor my induction into the Barbecue Hall of Fame. (Those certainly help.).  I’m proud of the fact that I have helped several generations of cooks around the world discover the arts of grilling and smoking, thereby ushering in what might be called a revolution in live fire cooking. I’m REALLY proud of the one non-cookbook I wrote–a novel called The Hermit of Chappaquiddick. (I always wanted to be a novelist.). And I guess I’m proud of the fact that I’ve never had a boss (besides myself) and never had to report to an office

What do you think helped you build your reputation within your market?

Exhaustive research, trying to write the most comprehensive books possible, and 20 years of book touring, which amounts to meeting a lot of people and pressing a lot of flesh. For many years, I worked 7 days a week. (I often still do.). I don’t really follow what my colleagues and competitors do. I try to find my own solutions and forge my own paths.

Another thing that has helped me is partnering with great people and organizations. I love my publisher. I love my TV producer and crew. I love my website and social media staff. I try to set destinations and goals and let my staff figure out how to get there.

Contact Info:

• Website: barbecuebible.com
• Instagram: @stevenraichlen
• Facebook: @stevenraichlen
• Linkedin: @stevenraichlen
• Twitter: @stevenraichlen

Image Credits
photo by Roger Proulx