UP IN SMOKE
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Did barbecue beget civilization? How did humankind learn to grill? Join bestselling author, PBS TV host and former Watson Fellow, Steven Raichlen, for a provocative lecture on the history of barbecue, from the discovery of live fire cooking by Homo erectus nearly two million years ago to the invention of the charcoal briquette, charcoal and gas grills, and modern barbecue restaurant.
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Steven Raichlen is the multi-award winning author of such international blockbusters as Planet Barbecue, Barbecue Bible, The Best Ribs Ever, and How to Grill, and host of Primal Grill and Barbecue University on PBS. His books have been translated into 15 languages with more than 5 million copies in print. In June, Forge will publish his first novel, Island Apart.
Source: Recipe adapted from Primal Grill with Steven Raichlen
Method: Direct grilling
For the steaks:
4 T-bone steaks (10 to 12 ounces each), cut about 1″ thick
Coarse salt (kosher or sea) and cracked black pepper
For the hellfire hot sauce:
1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
8 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped
Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.
Generously—and I mean generously—season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.
Make the Hellfire Hot Sauce: Heat the olive oil in a cast-iron skillet directly on the embers on the side burner of a gas grill or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour over the steaks and serve at once.
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