Steven Raichlen's Barbecue! Bible

Posts Tagged ‘butter’

Eat Your Words

Enhance Your Barbecue Library

Enhance Your Barbecue Library

The introductions to recipes featured on Project Smoke, Season 3 were filmed in my office in Miami. In the background is a portion of my embarrassingly large collection of cookbooks and culinary references, proving I am an incorrigible bibliophile. Each spring, there is more temptation to add to my library of grilling, smoking, and barbecue books. Here are my top picks from the new crop. They make for perfect reading as you sip a cold one and wait for that brisket or pork butt to cook to perfection. Pitmaster: Recipes,...

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Hot Stuff

JUST RELEASED! Sauces, Rubs, and Marinades

JUST RELEASED! Sauces, Rubs, and Marinades

You’re likely well-acquainted with Steven Raichlen’s larger than life approach to live-fire cooking. He never misses an opportunity to add flavor using world-influenced sauces, wet and dry rubs, spice pastes, brines, slathers, marinades, glazes, cures, and singular condiments. Never has interest been keener in the components that take grilled and barbecued foods from good to great. Want to know his secrets? We are thrilled to announce the release today of Steven’s latest book, Barbecue Sauces, Rubs, and Marinades—Bastes, Butters,...

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Hot Stuff

You Can Smoke What? 12 Unusual Foods You Can Smoke

You Can Smoke What? 12 Unusual Foods You Can Smoke

By now, you’ve mastered barbecued ribs and brisket. I hope you’ve smoked salmon and bacon, and maybe even applied your smoking skills to a ham or a turkey. Are you ready to expand your smoking horizons? Here are 12 foods you may never have dreamed you could smoke—but you’ll sure be glad you did. Most of the foods listed here are smoked using a cold-smoker, hot-smoker, or a handheld smoker like the Smoking Gun. In a cold smoker: Place the food in a shallow aluminum foil drip pan. (Spread or pour soft or liquid foods, like honey...

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Steak Like They Grill It in France

Steak Like They Grill It in France

When asked the secret of great cuisine, the legendary French chef Fernand Point replied, "Butter, butter, and more butter." A disk of compound butter--cut from a log conveniently stored in your freezer--never fails to take a great steak into the stratosphere. So please allow me to share some exciting news with you: Whole Foods (Northeast Division) has just picked up my Planet Barbecue Grilling Butters. If you think a grilled New York strip is good,...

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GRILLING BUTTERS

BUTTER IT UP! Steven's grilling butters are now available online from our friends at Earthy Delights (www.earthy.com). Just in time for barbecue season, these butters will add lush flavor and richness to anything you grill. He developed the butters with his longtime friends Amy and Thierry Farges, founders of Aux Delice des Bois, which specializes in French charcuterie and truffles. The butters come in four unique flavors. The Meyer lemon...

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Grilling Butters

FOR 1 DAY ONLY--TRY STEVEN'S NEW PLANET BARBECUE GRILLING BUTTERS It's official! Steven's new grilling butters will be available for one day only at www.wine.woot.com. Inspired by the compound butters of France, this flavor-packed butters are designed to help you take your grilling to the next level. There are 4 butters in the line: smoky barbecue, white truffle, black truffle, and meyer lemon herb. The set also includes 12 sizzling recipes...

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MAINE LOBSTER

LOBSTER THE WAY WE DO IT IN FLORIDA  To most Americans, lobster means homaris americanus. But here in Miami, the crustacean of choice is the spiny lobster. The spiny lobster lacks the large claws of the Maine lobster, but the tail is larger and meatier. Here's how they do lobster in Mexico--with a butter Worcestershire glaze and a garlicky mojo de ajo. Below is the recipe for that garlic sauce, and it goes great not just with lobster, but...

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