I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris.
Introducing “turketta”, a boned, rolled, stuffed, grilled turkey breast inspired by Italy’s porchetta.
What would be more traditional, more welcome than a house-cured, house-smoked ham to sustain the household through the coming days?
Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs.
Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.
Pulled pork is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience.
You know Raichlen’s philosophy: if something tastes great baked, roasted, or fried, it probably tastes even better grilled. Case in point: pizza.
It’s official! Reservations are now being accepted for Barbecue University™ 2017, what Forbes writer Larry Olmsted called “one of the best food lover’s events in the nation.”
These Korean-style beef short ribs, called kalbi, are direct grilled and cut into bite-size pieces.
Flat iron? Calotte? Teres major? Meet the new steaks, and don’t feel badly if you haven’t heard of them.
This tailgating season, try these chicken wings infused with a lemon-sesame marinade and brushed with a smoky beer barbecue sauce.
Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage.
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