UP IN SMOKE
Don’t read this unless you want to make an unforgettable impression on Valentine’s Day. Seriously. We’re not talking roses, diamonds, chocolates, dinner out, or premium golf balls. We’re talking an epic, over-the-top gift that will be remembered-and enjoyed-for years to come. By you and your Valentine. (Although you could package this gift with any of the above, and score even more points. Serve the aphrodisiacal oysters below, and the rest will be history.)
We’re talking Barbecue University with grilling great Steven Raichlen at the luxurious Broadmoor resort in Colorado Springs, Colorado.
Three days of fire, fun, and camaraderie for people who love barbecue and who want to learn more about it, but as Steven jokes, also appreciate high thread counts. (For more tantalizing details, including the number of grills you’ll be exposed to, go to barbecuebible.com/bbqu/.)
Steven is only doing two sessions of his famous BBQ U this year, and the first one has already sold out. No worries if you act fast: Session 2, which kicks off with a festive cocktail party and buffet, starts on June 12 and runs through June 15.Your gift will not only be the experience itself, but memories and meals that will sustain you and your Valentine for a lifetime. You can’t say that about chocolate or diamonds.
To register for Barbecue University™ or to inquire about room and suite upgrade rates and availability, please call 800-634-7711 or e-mail Noemi Kiss-Baldwin at NKiss-Baldwin@broadmoor.com. Again, please book early.
Method: Direct grilling
24 oysters in the shell
Approximately 3/4 cup chipotle-style barbecue sauce, or your favorite barbecue sauce
3/4 cup chopped fresh cilantro
3/4 cup freshly grated pepper Jack cheese
You’ll also need: A Best of Barbecue Shellfish Rack
Set up your grill for direct grilling and preheat to high.
Shuck the oysters. Arrange the oysters on a shellfish rack or on baking sheets, taking care not to spill the juices.
Place about 1-1/2 teaspoons barbecue sauce into each oyster. Top with 1-1/2 teaspoon chopped cilantro, 1-1/2 teaspoon cheese, and a few drops of tequila.
Arrange the oysters on the shellfish rack on the grate and grill until the sauce and oysters juices are bubbling and the oyster is cooked, 4 to 6 minutes. (If you don’t have a shellfish rack, carefully arrange the oysters directly on the grill grate.) Work in several batches as needed. Serve the oysters hot off the grill.
Steven Raichlen's official newsletter, Up in Smoke, is available exclusively on barbecuebible.com. Culled from experiences on the barbecue trail and beyond, Steven brings you reviews you can use, recipes, answers to your questions, special BBQ store discounts, and more. The newsletter is FREE and comes out every week. It is available first only to subscribers to the newsletter and then posted a month later in the newsletter archives. Sign up today!