This Sunday—Super Bowl Sunday—is the second biggest eating day in the U.S. next to Thanksgiving.
Gumbo’s a perfect example of the multicultural influences that have made New Orleans’ food such a melting pot. Smoke-roasting the chicken just adds another dimension.
When it comes to cookware for your smoker or grill, cast iron rocks. From its tough black look to its wrist-bending heft. There’s its primal connection to past generations of live-fire hearth masters. And last but not least, its versatility.
Roasting the steaks directly on the embers gives the meat a surface charring and smoke flavor you just can’t duplicate on a conventional grill.
2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months.
The Raichlen mac and cheese harnesses the power of fire and smoke at four stages in the preparation.
Prime rib costs more than virtually every other cut of meat at the market. It’s intimidating, too, because a roast that’s perfectly cooked or hopelessly overcooked can make or break your reputation as a grill master.
Try out your bacon weave skills on a bacon sausage extravaganza called the Fattie.
The beauty of the following list is that it works for both your favorite barbecuer and YOU. Best of all: you can shop from the comfort of home while other people duke it out in stores.
The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. You start with thin-sliced steak and pile on bacon, eggs, cheese, lettuce, tomato, and mayonnaise.
It’s no secret that turkeys destined for the Raichlen table never see the inside of an oven. No, our turkeys cook in one of my many grills or smokers.
Here’s an eye-popper that involves one of Australia’s favorite beers. Crisp skin, moist meat, and a wow power presentation.
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