Steven Raichlen's Barbecue! Bible

General

In Praise of Pork Chops

In Praise of Pork Chops

Good things come in small packages? Maybe true for jewelry, but certainly not on the grill. If you want to know how good big can be, order the pork tomahawk at Chi Spacca in Los Angeles. I’ve written about this Italian chop house before and I’ll tell you a lot more about it in a future blog. But for the moment, all you really need to know is that to cut the pork tomahawk, Chi Spacca’s chef starts at the top of the backbone and ends at the bottom of the belly, giving you a...

Read more →

Extreme Grilling

Extreme Grilling

Chicken under a brick? Been there. Steak on a shovel? Done that. Beer can chicken? Please. So this week, I'm starting a series of blogs on extreme grilling. First up, using a military strength blowtorch to caramelize spit-roasted pineapple. The device pictured above is an industrial-strength blowtorch used for roofing and "search and destroy" landscaping. One popular model is the 100,000 BTU Red Dragon--you can find it at www.amazon.com--which...

Read more →

FIREPLACE COOKERY

FIREPLACE COOKERY: PART 1 We don't do much fireplace cooking here in Miami. So here's a scene from the wood-burning hearth at Barbecue University. If this is a subject that interests you, check out William Rubel's book, The Magic of Fire: Hearth Cooking (Ten Speed Press, 2002). The jacket reads, "Hearth cooking is a hobby with almost no entry barrier..." Amen. In the meantime, here are some of my tips for fireplace cookery: 1) Build a...

Read more →

GRILLED RICE

YOU CAN GRILL WHAT??? This just in from our Bangkok correspondent, Allan Dresner: kao neow--grilled sticky rice and egg cakes. Dip rice in spiced beaten egg, then grill over a screaming hot charcoal fire. "The egg feels like an omelette around the rice," says Drez. Below are three other great grilled rice dishes from around the world: 1) Japan: onigiri--triangular cakes of grilled sticky rice often stuffed with sausage or beans 2) Laos: rice...

Read more →

COLD WEATHER GRILLING

NEITHER SNOW NOR RAIN... ...Shall keep us from our appointed time at the grill. And, yes, although I live in Miami, I do have experience with grilling in the snow. Here are 3 tips for winter grilling: 1) Don't position your grill in a garage or other outbuilding, even with the door open. Doing so creates a fire hazard and a potentially dangerous build-up of carbon monoxide. Do try to protect your grill from wind and low-hanging, snow covered...

Read more →

BREAD

BREAD MEETS GRILL My favorite way to "bake" bread is...you guessed it...on the grill. Here is a recipe for a simple dough. You don't even have to wait for the dough to rise. FLATBREAD DOUGH 2 cups all-purpose flour, plus flour for rolling the dough 2 tablespoons powdered milk 2 teaspoons baking powder 1 teaspoon salt 2/3 cup hot water, or more as needed Place the flour, milk, baking powder, and salt in a mixing bowl and whisk or stir...

Read more →

BBQ IQ

TEST YOUR BBQ IQ  This shot was taken at one of the best "New Wave" barbecue joints in North America. Take a close look at the brisket, ribs, and hot links. Can anyone tell us where?

Read more →

ROTISSERIE

NOW THAT'S A ROTISSERIE! A lot of you write about spit-roasting, and in particular, how to do it over charcoal. Answer: Buy a rotisserie ring for a Weber kettle grill. But above is what I'd call a rotisserie set-up, and you don't even need electricity to run it. Note the ingenious counterweight system that turns the spit. To read more about the fascinating history of the rotisserie, check out the book Consider the Fork by Bea Wilson.

Read more →

FETTE SAU

WHO IS THIS MAN AND WHY IS HE SMILING? If you live in Brooklyn, you know... And if you don't, it's time for a pilgrimage to Fette Sau BBQ in Williamsburg. Some of the spiciest, smokiest, soulful-est 'que I've had in a long time. Check out these espresso-crusted St. Louis cut spares. Where have YOU eaten lately that's made you see barbecue in a new light?!

Read more →

BETSY

EATING SMART FOR THE NEW YEAR Many of you know that my stepdaughter, Betsy Berthin, is a dietician. (Her clients include the Miami Heat!) Betsy's new blog lists 5 tips for eating healthier in the New Year--and that's whether you like your food grilled, smoked, or simply in abundance. Tip #4: "If you can't pronounce it, don't eat it." Here is a link to Betsy's blog: Betsy Berthin

Read more →