Steven Raichlen's Barbecue! Bible

General

Barbecue University™

Grilling in the Embers

Grilling in the Embers

This form of grilling is as old as humankind itself. Back before man invented grill grates or gridirons or even sharpened sticks for making shish kebabs, people cooked foods in the fire. Literally in the fire. Precisely, right in the coals. They laid root vegetables or meat directly on the embers and let the radiant heat of the coals do the cooking. When the food was ready, the ashes were brushed off. Barbecue was born. I like to call this primitive kind of grilling...

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A New Kind of Barbecue Food Truck

A New Kind of Barbecue Food Truck

Many of you dream of turning your passion for barbecue into a business. Mark Van Blaricum from Kansas City did it. His Pita for Good food truck has become a mecca for KC grilled food lovers, and I’m personally gratified to have played my small part. Do you have a foodie success story? Share it on the Barbecue Board. –Steven It happened fast. I got Steven’s Planet Barbecue as a gift; found a lamb purveyor at my local farmer’s market; and tried the Moroccan...

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Tips for Planked Salmon

Tips for Planked Salmon

Excerpted from Steven Raichlen's Beer-Can Chicken. Chances are, if you’ve visited the Pacific Northwest you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a woodier, smokier flavor in the case of alder. It also tends to absorb...

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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...

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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...

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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...

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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...

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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...

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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...

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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?

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