Steven Raichlen's Barbecue! Bible

Tour

phoenix: 95 in the shade

Today we're in Phoenix. It's a "cool" day according to the hotel doorman: 95 degrees in the shade. Hate to think what that will translate to when we fire up the grills for Good Morning Arizona on KTVK-TV. Cooking at 6:30 a.m. for television and we haven't even lit the grills. We're doing our basic tour menu: grilled corn w/ Maytag blue cheese butter; buffa-que wings; barbecued onions; grilled peaches. Wherever we go, people are flipping over the...

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We Love Santa Fe

We love Santa Fe.

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More on Santa Fe

Whenever I travel, I have one guiding principle in selecting restaurants. I want to dine local--that is, ideally, I want to eat food I couldn't find anywhere else. Which led us to the Café Pasqual, a Santa Fe landmark that serves up the sort of red and green chili based specialties that are the lifeblood of the Santa Fe diet. It's a boisterous storefront on Water St., the walls painted with colorful murals, the ceiling festooned with paper cut outs....

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A Typical Day

When you're on book tour, the worst thing is to be idle. I start w/ a 6 a.m. wake-up call. At 6:30, my escort (no, not that kind--an author escort, who makes sure I get to each appearance on time) picks me up and takes me to my first appearance: an early morning radio show. Meanwhile, Mike drives the bus to a local TV station, where I'll do a morning segment at 7:30 a.m. From there, it's on to the local newspaper, for an interview w/ the food editor....

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Austin and Margaritas

After my class at Central Market, Dave and I set out on a margarita drinking contest and wound up at a rough and tumble Tex-Mex cantina called Polvos. The recommendation came from Austin Chronicle food writer Mick Vann and it was right on the money. No tablecloths. (Hell, they barely had standing tables.) Huge mounds of nachos, espaditas (crispy corn tortillas topped with black beans, sour cream, pork al pastor (marinated with chili powder, cumin,...

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Austin and Cousin Dave

How do I love Austin? Let me count the ways. I love it because of the great Tex-Mex cooking. And for a great cooking school where I'll be teaching: Central Market. I love it because it's the veritable epicenter of great Texas barbecue. Put a pin in a map of Texas in Austin. Draw a 100 mile circle around it and you'll find a half dozen of the best bbq joints in Texas--hell, in the whole U.S. Cooper's in Llano; the Kreuz Market in Lockhart; Louis Mueller's...

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BBQ Road Gear

Like hikers on the Appalachian trail or mushers on the Iditarod, we have weekly supply drops--Royal Oak lump charcoal (no briquettes please, more on that later) and hickory chips arrive in 100 pound loads every fourth or fifth city. We're also traveling with an 8 foot wooden table (for cooking demonstrations), a full array of Williams Sonoma cookware, and wide assortment of rakes, hoes, shovels, chimney starters, metal trays, and buckets for managing...

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On the road again

So what's it take to turn a school bus into a barbecue bus? Ours was painted bright yellow in St. Louis, outfitted with shelving in Connecticut, then loaded up at the freight dock of Workman Publishing in Greenwich Village in New York. Our gear includes three grills-a basic 22-1/2 Weber® kettle grill, a mighty 6 burner Weber® Summit® gas grill, and the formidable Ranch® Kettle (a charcoal grill that measures more than 3 feet across). Thus armed,...

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Photos From The Road Part 1

Here are a few photos from the road. The first is from a signing at Books & Co. in Dayton. In the second I'm "fueling the ranch," and then there I am with Rob Kasper from the Baltimore Sun.       

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Honk if you love BBQ

Connecticut "Honk if you love barbecue." With these words emblazoned the back of a brightly painted, 1999 Chevrolet half school bus, my driver, Mike (a.k.a, BBQ roadie), and I set out on a cross country promotional tour for my new book, BBQ USA. The barbecue bus will be on the road for five weeks, traveling down the Northeast, through the Midwest and Rockies, to Texas and the Southwest, ending up in Los Angeles. Our mission is to celebrate regional...

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