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First up is Steven Raichlen, the busiest man in BBQ.  Today we are going to be talking BBQ Trends in 2017.  What to cook, what fire source, what type of grills…you get the picture 🙂

Steven Raichlen is a multi-award winning author, journalist, television host, and now novelist. His books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue. His new novel, Island Apart, tells a story of love, loss, redemption and really good food set on Martha’s Vineyard. Translated into 15 languages, Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 4 million copies. Raichlen also hosts the popular TV shows, Primal Grill and Barbecue University on PBS, and a French language show called Le Maitre du Grill. He lives and writes in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts.

bbq trends



Steven says, “A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more interesting fuels and flavorings than ever before. The bad news? There is no bad news. Just more great grilling and smoking for the year to come.  www.barbecuebible.com  Steven is on Facebook and Twitter @BarbecueBible


smoking meatLater I’ll be talking to Jeff Phillips self-proclaimed Fire Poker, Pitmaster, and Smoke Whisperer.  Jeff is the man behind Smoking-Meat.com: A network of resources including a 300-page website, a smoking meat forum with more than 81,000 members, a newsletter with more than 300,000 subscribers, and a huge following of facebook fans. All for the sake of smoked meat!

Good Life Guy’s Wine of the Week:

2011 Chateau Bel Air Haut-Médoc
Image result for 2011 Chateau Bel Air Haut-MédocThe grapes are 75% Cabernet Sauvignon, 23% Merlot and 2% Cabernet Franc. All of the grapes are hand harvested and vinified traditionally, in temperature-regulated stainless steel vats, with a long final maceration process. The wine is aged 12 months in barrique, 25% new.

Reviews: “Features dark, roasted alder and mesquite notes mixed together, followed by juicy layers of linzer torte, blackberry pâte de fruit and plum sauce. The long, anise-framed finish displays a serious graphite spine for length and definition. Best from 2014 through 2020.” ~ 91, Wine Spectator 2013


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