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.
Many of you have been asking for a complete list of the grills and smokers used on the new Steven Raichlen’s Project Smoke TV series on public television.
Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness.
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