Steven Raichlen's Barbecue! Bible

Posts Tagged ‘California’

Planet Barbecue

‘Que in Wine Country: Busters Southern BBQ

‘Que in Wine Country: Busters Southern BBQ

The ride up Highway 29 from the city of Napa to Calistoga takes you past some of the greatest wineries in North America -- Silverado, Stag’s Leap, Grgich Hills (to name a few). But don’t limit your explorations to wine tasting. When you reach Calistoga, you’ll see a plume of smoke on the left and a parking lot where Harleys and pickup trucks idle next to Jags and Mercedes. Your nostrils will twitch at the scent of red meat roasting over an oak fire,...

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PRESS ST. HELENA

BLISS ON THE BONE  Greetings from one of our favorite chop houses - "Press" in St. Helena in the Napa Valley. Pastured meats. Great local wines. And a souffle for dessert made from Scharffen Berger 70 per cent chocolate. Here's one secret behind Press's big flavors: They use only cherry and almond in the wood-burning grill. Absolute bliss on the bone: a mixed grill featuring Sonoma lamb chops, smoky beef tenderloin kebabs, and Wagyu...

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RUEBEN’S GRILL

SOME ASSEMBLY REQUIRED Our friend Rueben Olivas, an active barbecue blogger and firefighter on Guam, recently indulged himself by ordering an authentic Santa Maria-style grill, a first among Guamanian grillers. Rueben is actually a Santa Maria, California, native, so knows a thing or two about these nifty grills with their fly-wheel controlled grill grates. We're guessing he knows his way around tri-tips, too, a specialty of the Santa Maria Valley...

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STEVEN’S FAVORITE NEW RESTAURANT

  Greetings from Oakland, California, where Steven found an amazing restaurant, Camino. The cooking is done on a wood fire over a raised hearth--exactly as it would have been centuries ago anywhere in North America or Europe. (There's also a wood-burning oven.) Simple, beautiful food cooked by a wood fire. It's a "must try" on your next visit to the East Bay.

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Playing With Fire

Playing with Fire in LA Can man live on barbecue alone? Absolutely. But women? Maybe not. In any case, Steven's assistant Nancy Loseke, lobbied for sushi and a salad when she and Steven converged on her quasi home turf, Santa Monica, California, last Saturday. It was time once again for their quarterly business meeting. That's how they found themselves at Tengu, a newly-opened sushi restaurant with enviable views of the Pacific Ocean and the...

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Full Court Press

Full Court Press There are many reasons to visit the Napa Valley. Add the restaurant Press, in St. Helena, to your list of incentives to go there. Steven is pictured above with Chef Keith Luce and his lust-worthy wood-burning stove and grill (both custom-built). Keith, named a "rising star" by the James Beard Foundation, also cooked in the White House kitchen before relocating to the West Coast. Press opened in Spring, 2005, and is rightfully...

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SHOWTIME!

Show Time!  When the Fancy Food Show opened in San Francisco last week, Steven was on hand to launch some of the exciting new food products in the 2006 Best of Barbecue line. Here he's joined by national sales director, Bobbi Pauline, and Charcoal Companion President, Chuck Adams. So what's in the new line? Sizzling sauces, like Steven's new Shanghai Barbecue Sauce, Lemon Brown Sugar Barbecue Sauce, and Red Eye Barbecue Sauce--made...

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THE BEST JAPANESE GRILL IN LOS ANGELES

The Best Japanese Grill in Los Angeles  As we move into the New Year, a lot of folks are asking what the major barbecue and grilling trends will be in 2006. First, I believe ethnic grilling will continue to grow in popularity. Especially Japanese restaurants specializing in robatayaki. Ro means "hearth" and yaki means "grilled" or "grilling." Put them together and you get some of the most refined grilled meats, seafood, vegetables, even...

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Short ribs, anyone?

Short ribs, anyone? Here they sizzle on a charcoal grill at one of Steven's favorite Korean restaurants in Los Angeles, Soot Bul Jeep. Each table has a charcoal burning hibachi in the center and you get to cook your barbecue the way you like it. The rib meat is thinly sliced and marinated with soy sauce, garlic, sugar, and sesame oil. You eat it moo shi style--wrapped in lettuce leaves with grilled garlic, chili, bean paste, and rice and it's absolutely...

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