Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

A 4th of July Menu, Part II: Lone Star Beef Ribs with Bare Bones Barbecue Sauce

A 4TH OF JULY MENU, PART II: LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE On Tuesday, we kicked off our Independence Day countdown with some spicy jalapeno shrimp kabobs. This week, we're turning to the, er, meat of the matter with some of the biggest bones around. LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE When it comes to ribs, Texas lies at the opposite end of the spectrum from Kansas City or Memphis. Texans prepare ribs with simple seasonings...

Read more →

BOOK TOUR CHRONICLES

BOOK TOUR CHRONICLES: A PHOTO SOUVENIR OF THE CLEVELAND FABULOUS FOOD SHOW No, I'm not a rock star, but I did march on stage to the beat of Springsteen's "Born in the USA" (Burn in the USA?!) The occasion? The first Fabulous Food Show in Cleveland, Ohio, dedicated to grilling. Catching up with an old pal, Emeril Lagasse. Historical side note: I first met Emeril when I was the restaurant critic for Boston Magazine and he was chef at the Parker...

Read more →

PART 2 – REALLY BIG BBQ

PART 2 - REALLY BIG BARBECUE Our friend, blogger Mick Vann, was invited to a very special barbecue featuring a whole steer. We've shared some of it with you already. As promised, here's Part 2: And here's a link to Mick's blogspot: Gustidude. ...there was a great nosh of grilled fresh fava bean pods...zip them open and enjoy the nutty treats inside: ...had some nice Malbec to go with: ...a pile of found deer antlers from the ranch: ...the...

Read more →

Mick Vann

REALLY BIG BARBECUE - HALF A STEER ON THE GRILL  PART 1 of 2: Here's a guest entry by our buddy, blogger Mick Vann of Gustidude. It's a great blog. Check it out! Got invited to a trial run-through for an upcoming fundraising event on April 22 called Vaca y Vino. It's based on one of the seven classic grilling styles chronicled in Francis Mallman's cookbook of last year, Seven Fires: Grilling the Argentine Way. It was hosted at the Bridges...

Read more →

MARK MILLER

GRILLING, OAXACAN MARKET STYLE This just in from our uber foodie friend Mark Miller (founder of the legendary Coyote Cafe and many other restaurants) at the November 20 Market in Oaxaca, Mexico. (You can read about it on page 500 of Barbecue Bible.) Most patrons don't do the grilling, like Mark is here, but they do select the meat: carne de res (beef); cecina (chile-marinated pork); costillas (ribs); etc. You pile the grilled meat on tortillas with...

Read more →

JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

Read more →

BBQU 2011 #2

WHAT'S ON THE MENU AT BBQU (PART 1)? Here are some food photos we snapped at Barbecue University recently, illustrating our tendency to cook entire meals on the grill--eight recipes per day. In the photo above? Ember-roasted gazpacho. Incidentally, sign-ups for next year's sessions (scheduled for June 6 - 9 and June 9 - 12) have already begun. For more information, please click on "BBQ U" (see the link on the left hand side of our homepage). ...

Read more →

KOGI TRUCK – STEVEN

HOT STUFF FROM LOS ANGELES  You don't need a degree in restaurant hopping to know that some of the best food in L.A. (or Portland, Oregon, or New York City) comes off a truck. Steven finally caught up with with the Kogi truck on trendy Abbot Kinney in Venice, California, that his assistant had been raving about for months. So what's everyone lined up for? Chef Roy Choi's Korean barbecue tacos--available as beef short ribs (sweet and...

Read more →

LE MAITRE DU GRILL 2011

LE MAITRE DU GRILL, 2011 ("THE GRILL MASTER")    Steven is framed in the viewfinder of our new high-tech HD (high definition) camera.    Steven prepares to barbecue Kansas City-style ribs on a rib rack.    Indian cheese kebabs (for the recipe and story, see Planet Barbecue).    Lomo al trapo--beef tenderloin roasted in a salt- and cloth-crust.

Read more →

PRIME RIB

PRIME RIB ON THE SET OF LE MAITRE DU GRILL    Nothing says "luxury" like a full 7-bone prime rib. Here's how we did it on the set of Steven's French language TV show, Le Maitre du Grill.  Start with a full 7-bone rack--15 to 20 pounds of proteinaceous pleasure.    Stud it with garlic and rosemary and place it on the rotisserie.      Here's what it looks like after 2-1/2 hours of cooking. ...

Read more →