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.
What’s so appealing about hosting a party in a parking lot before a sporting event? Everything! Americans love tailgating and take credit for inventing this unique form of entertaining, usually a triumvirate of beer, balls, and barbecue.
Smoke and fire take eggs in gustatory directions you’ve never dreamed of. Get the recipe.
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.
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