Steven Raichlen's Barbecue! Bible

Posts Tagged ‘asian’

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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MARK MILLER

POSTCARD FROM CHAING MAI, THAILAND Thais call it gai yaang. I call it some of the world's best grilled chicken, here, photographed by our roving correspondent, Mark Miller. Note how the chicken is spatchcocked--backbone removed--so a whole bird can be direct-grilled over charcoal. If you want to try this at home, check out the recipe on page 371 in Planet Barbecue.

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Gai Yang and Som Tom

THAI "BURGER AND FRIES"? Allan Dresner, left, and "Uncle Neow". Steven's friend, Allan Dresner, an American currently living and working in Thailand, shared a recent blog with Steven. We're reprinting parts of it here. On my trips back to the States my first trip is always for a juicy burger and crispy fries. This has become an important ritual that connects me to the motherland. What I have come to realize is that as burgers and fries are in...

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BEST PIG MANILA

THE BEST PIG IN MANILA We love receiving reports from the field when it comes to the world's barbecue. One of our friends, Alex Paman, has kept us apprised of the goings on in the Philippines, even though he currently lives in California. Thank you, Alex, for these mouth-watering photos and informative captions. Of the above photo, Alex says: "Roast pig (lechon baboy) is the grand dame of traditional Filipino barbecue, and the centerpiece of all...

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PHILIPPINES, PART 2

GRILLING, PHILLIPINES-STYLE (PART 2) A few weeks ago, we deputized our friend Alex Paman to be on the lookout for Filipino grilled specialties during a planned trip, and he generously shared his photos with us. (For more, see the most recent blog below.) Of the photo above, he says, "Grilled seafood platters are a staple in many of the Philippines' world-class beach resorts. This one, from Plantation Bay, features scallops, shrimp, mussels, and...

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PHILIPPINES

BARBECUE IN THE CENTRAL PHILIPPINES Our friend and fellow barbecue enthusiast Alex Paman of Sacramento, California, recently returned from a trip to the Philippines. He generously shared photos of his barbecue finds with us. Alex reports that Larsian's, located at Fuente Osmena on the island of Cebu, is the region's epicenter of barbecue. Larsian's is basically an indoor warehouse where competing food stalls entice customers with grilled meats and...

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Watson

GUEST BLOG - VIETNAMESE CHICKEN, WATSON FELLOWSHIP STYLE A little known fact about Steven: After graduating from Reed College, he received a Thomas J. Watson Foundation Fellowship (named for the founder of IBM) to study medieval cooking in Europe. So it gives us great pleasure to introduce another Watson Fellow, Radhe Franke, who's traveling the world to study global grilling. Sound familiar? Radhe sent us this guest blog from Vietnam: I'm doing...

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SATES

SPOTLIGHT ON SATES  Sates are tiny kebabs from Southeast Asia. Here's how we made Singapore Beef Sates last summer on the set of Le Maitre du Grill. Marinate the beef with cumin, coriander, turmeric, and other Southeast Asian spices. Note how the exposed part of the skewers hang over the edge, so they don't burn. Sates are traditionally served with a cucumber and chili relish (foreground) and creamy peanut sauce (background).

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HMONG BARBECUE

GUEST BLOG FROM OUR FILIPINO GRILLING EXPERT FRIEND, ALEX PAMAN  Alex had the good fortune to attend a Hmong barbecue over the Thanksgiving holiday. We asked him to write a guest blog for the site. Do you have something interesting to share, preferably with photos? We're always looking for guest blogs--let us know. Outside of its own community, Hmong food is probably the least explored Asian cuisine in America today. The Hmong are the latest...

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