Tailgating has come a long way since November 6, 1869, when spectators lowered the buckboards (tailgates) of their horse-drawn wagons to serve picnic lunches from hampers at the first intercollegiate football game, Princeton vs. Rutgers. Today, the real competition’s on the asphalt, not the AstroTurf.
The common meatball is about to get a lot better. Grilling sizzles the fat, endowing the meatball with a crusty exterior.
Jake Klein, owner of Jake’s Handcrafted in Brooklyn, is one of the most creative sausage makers in North America. Think of it as barbecue’s second coming. With tailgating season upon us, I asked Jake for his top 10 tips on making and grilling sausage.
One way of savoring apples is as an apple crisp with a buttery, bubbling granola and brown sugar topping.
Prime rib steaks. Wood oven lobster. Piri piri prawns. Ribs cured like ham served with mustard seed “caviar.” Citrus-fennel turkey breast. And a Caribbean spiced whole hog in a caja china. Hungry yet? We’re just getting started.
The fire brings out the sweetness of the delicate white meat, which in turn absorbs the flavors of olive oil, oregano, and charcoal without surrendering its own.
“Every few years, a dish or two comes along that captures the fancy and taste of a generation. Typically, it’s a dish that most people had never heard of one year, then couldn’t seem to live without the next.” Steven wrote these words in the preface to Beer-Can Chicken (Workman, 2002), and they still hold true today.
Four of New England’s most iconic products—maple syrup, molasses, apple cider, and maple wood chips—conspire to make these smoky, sticky ribs irresistible.
Barbecuers seem to give pork shoulder (a.k.a. Boston butt) all the love, ignoring its beef counterpart, shoulder clod. That’s a shame, because it’s easy to cook, drop-dead gorgeous to serve, and if you love beef, a slice of this tender, crusty, smoky meat will make you feel like you’ve died and gone to heaven.
A whole butterflied beef tenderloin stuffed with poblanos, onions, and provolone cheese, then grilled and served with chipotle sauce.
Brisket. Few words have such power to make mouths water and stomachs roar with hunger. Brisket is the summum of Texas barbecue and its popularity extends far beyond the Lone Star State.
Santa Margherita Style. I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a handsomer platter.
Steven Raichlen's official newsletter, Up in Smoke, is available exclusively on barbecuebible.com. Culled from experiences on the barbecue trail and beyond, Steven brings you reviews you can use, recipes, answers to your questions, special BBQ store discounts, and more. The newsletter is FREE and comes out every month. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!