Steven Raichlen's Barbecue! Bible

Posts Tagged ‘asian’

Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Project Smoke Quiz: Barbecue Dishes from Around the World

Project Smoke Quiz: Barbecue Dishes from Around the World

What do you know about grilling/smoking specialties on Planet Barbecue? Test your knowledge of barbecue dishes from around the world with this short quiz. Learn more about world grilling in Planet Barbecue! Take another quiz on barbecue and grilling techniques.

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Your Next BBQ Secret Weapon: Coconut

Your Next BBQ Secret Weapon: Coconut

Coconut may not play a big role in your grilling, but in Asia it is a staple. Malaysians, Cambodians, and Indonesians all use coconut shell charcoal for grilling. Coconut milk goes into marinades and basting mixtures in these countries: try the Cambodian coconut grilled corn in Planet Barbecue. In Guam, freshly grated coconut is added to grilled chicken salad. So as you ascend the ladder of barbecue enlightenment, you need to know more about the amazing coconut....

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Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Last week we posted seven of Raichlen’s predictions for barbecue trends in 2017. Here are six more exciting trends. New steaks: This one pops up on my list every year, but the truth is, in our insatiable appetite for beef, we keep discovering (or rediscovering) new steaks. Had your fill of T-bones and rib-eyes? Make way for baseball steaks, Vegas strips, and spinalis dorsi, aka rib-eye cap, and more. Big flavor and an even bigger break on the price. Check out our two-part series here and here. Tomahawk everything:...

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Barbecue, Tiki Torches, and Trader Vic

Barbecue, Tiki Torches, and Trader Vic

Char siu pork. Photo by Richard Dallett. Don Draper from the TV series Mad Men defined nostalgia as “a twinge in your heart far more powerful than memory alone.” Perhaps that explains the soft spot I have in my heart for Polynesian-themed bars and restaurants. I remember accompanying my parents to these establishments as a child in the 1960s. Tiki totems flanked the entrance to a cavernous tropical paradise where dugout canoes hung from the thatched ceiling and beverages—even...

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Filipino Barbecue: It’s in the Stuffing

Filipino Barbecue: It’s in the Stuffing

It gives me great pleasure to introduce this month’s guest blogger, Alex Paman. You may recognize his name from the Barbecue Board (and from my book Planet Barbecue). Alex is my go to guy when I want to know more about Filipino barbecue. And Filipino barbecue is one of the world’s best-kept food secrets. The following makes me hungry just to read about and I bet it will you, too. –Steven Lechon baboy (roast pig). The very words make a Filipino’s...

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Planet Barbecue

Singapore: Crossroads of Asian Grilling

Singapore: Crossroads of Asian Grilling

Next week and beyond, Chinese and many other Asian cultures will celebrate Lunar New Year (more commonly known as Chinese New Year), and Singapore—one of the biggest multicultural foodie destinations in the world despite it being such a tiny island—will join in on the festivities. Here’s an excerpt from my cookbook Planet Barbecue! that’ll make you want to try grilled food from all over Asia. What would you call a place where you could breakfast on grilled bread with...

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Sweet Corn Around the World: 10 Globally Inspired Recipes

Sweet Corn Around the World: 10 Globally Inspired Recipes

I grew up in Iowa where we harbored rather provincial ideas about sweet corn. As far as we were concerned, there was just one way to do it: fill a speckled enamel pot with water and a spoonful of sugar, put the pot over a quick flame, then trot out to the garden to pick and husk the corn. We’d boil the ears for three minutes, then remove them to a platter with tongs. At the table, we’d jab the ends of the ears with twin-pronged corn holders, impale a cube of cold butter on the end of a fork, and run it over the steaming, tightly packed kernels. A sprinkle of table salt and black pepper, and you were...

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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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