Steven Raichlen's Barbecue! Bible

Posts Tagged ‘charcoal’

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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HURRICANE TIPS

GRILLER'S TIPS FOR HURRICANE SURVIVAL Having survived Hurricane Andrew and other storms, I know how stressed those of you living in Sandy's path must feel. I wanted to share a few of the tips I've learned over the years here in hurricane-prone Florida. And a big thank you to some of my Facebook pals for sharing their advice, too. -Cover and tie down your grills, including lids, so they don't blow away or blow through your patio doors like a deadly...

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CHARCOAL

CHARCOAL FROM AROUND THE WORLD Travel the world's barbecue trail, and you'll find people utilizing unique fuels to grill. In parts of Asia, for example, you'll see coconut charcoal briquettes or extruded coconut charcoal. Japan produces some of the highest quality of charcoal on the planet from a species of oak called ubame. The charcoal is called Bincho-tan. It burns very clean, and is outrageously expensive. Visit the Chilean countryside, and...

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CHARCOAL

THE BIRTH OF A GREAT CHARCOAL Many of you are aware of my preference for natural lump charcoal as a fuel for barbecuing and grilling. I am often asked what my favorite brand is. There are several good ones on the market, but I really like a brand with the dual names Nature's Own Lump Charcoal and Basques Sugar Maple Charcoal. The plant is located in Saint-Mathieu de Rioux in Quebec. I recently invited charcoal maker (collier) Jean-Claude Bacle...

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The Grate Debate: Charcoal versus Gas

The Grate Debate: Charcoal versus Gas This month we're testing charcoal. Briquettes and natural lump charcoal. Mesquite charcoal. Coconut shell charcoal. Kiawe charcoal from Hawaii. And the world's most expensive charcoal: bincho-tan from Japan. Do you have a favorite brand of charcoal? Tell us about it on the Barbecue Board. Here's Steven at Tanagokoro, the legendary charcoal shop in Tokyo, where Japan's rock-hard, slow and clean-burning,...

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Where’s Steven?

Where's Steven? The barbecue world tour continues? Can you tell where Steven is and what he's eating? Hint: the first photo shows the restaurant version. (Note the tiny charcoal burning grill on the burner). Tell us the dish, the region and country of origin, and if you're really good, the restaurants pictured here. Note: This last photo shows the preparation in a more typical barbecue setting.

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Where’s Steven and What is He grilling?

Where's Steven and What is He grilling? Hint: check out the charcoal bag below. And by the way, look at the cool method for oiling the grill grate in the third photo. And here are the answers to the Where's Steven blog of October 21. Steven was in Moscow, Russia, and a The Continents Barbecue staged by Barbecue Magazine publisher Nikolai Baratov. (He's the guy in the black and orange apron next to Steven in the second photo.) Steven...

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Japan Charcoal

If you think we're fussy about charcoal in America, just visit Japan. Here I am outside the famous Tokyo charcoal shop, Tanagokoro. Located in the fashionable Ginza shopping district, Tanagokoro is to charcoal what Chanel is to haute couture. The shop specializes in bincho-tan, Japanese natural lump charcoal from the Wakayama Prefecture. Bincho-tan is the world's most exclusive charcoal, made by burning white ash for several days in a cave sealed...

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Holiday Grilling

What did you do over the holidays? We recovered from a quick trip to Buenos Aires. Talk about BBQ mania--these folks are downright obsessed. You'll find barbecue everywhere--at fancy restaurants, humble dives, roadside stands, and of course in people's backyards. There are actually three style of Argentinean BBQ. The first is parilla--what we'd call grilling. The preferred fuel (in Buenos Aires at least) is lump charcoal. Here you see a pit master...

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BBQ Road Gear

Like hikers on the Appalachian trail or mushers on the Iditarod, we have weekly supply drops--Royal Oak lump charcoal (no briquettes please, more on that later) and hickory chips arrive in 100 pound loads every fourth or fifth city. We're also traveling with an 8 foot wooden table (for cooking demonstrations), a full array of Williams Sonoma cookware, and wide assortment of rakes, hoes, shovels, chimney starters, metal trays, and buckets for managing...

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