Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

Chicken Trumps Beef

Chicken Trumps Beef

Photo by BBQ Board member Dyal_SC Brace yourself for some shocking news. For the first time in a century—maybe in our nation’s history—Americans eat more chicken than beef. According to the USDA and reported by National Public Radio, in 2012 (the most recent year for which we have data), we consumed a per capita 57.5 pounds of beef. For you history buffs out there, that’s about the same consumption level we had in 1909. Beef-eating peaked in America in the 1970s, when we managed...

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Planet Barbecue

Lord of the Chicken Wings! Fire-Eating Recipes

Lord of the Chicken Wings! Fire-Eating Recipes

Across Planet Barbecue you’ll find “fire eaters” -- people for whom no chicken wing or any dish for that matter can be too fiery. (You may even be one of them!) They’re easy to spot—even at breakfast: They douse their eggs with Sriracha or other hot sauce, then slice fresh jalapenos on top for good measure. Talk at their table often turns to Scovilles—the unit of measure for a chile pepper’s relative heat. Of course, one-ups-manship enters the conversation -- i.e., have you tried India’s bhut jolokia...

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Rotisserie Chicken

Rotisserie Chicken

GUESS WHAT'S UNDER THE HOOD? French King Henri IV promised a chicken in every pot. I prefer my bird in a kettle grill--preferably on the rotisserie amid swirling clouds of cherry smoke. I call the technique spit-smoking, and it gives you a double bang for the buck: the slow, gentle rotation required for a supernaturally moist chicken and the intense wood flavor you'd get in a smoker. I keep the seasonings simple--three of my favorite rubs are below. It's all about...

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MARK MILLER

POSTCARD FROM CHAING MAI, THAILAND Thais call it gai yaang. I call it some of the world's best grilled chicken, here, photographed by our roving correspondent, Mark Miller. Note how the chicken is spatchcocked--backbone removed--so a whole bird can be direct-grilled over charcoal. If you want to try this at home, check out the recipe on page 371 in Planet Barbecue.

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BBQU 2013

GIVE THE GIFT OF BBQ UNIVERSITY! It's the ultimate gift for passionate outdoor cooks. But space is filling up fast for the country's best hands-on grilling experience, Barbecue University at the Broadmoor in Colorado Springs, Colorado. Now in its 13th year, BBQ U was founded by Steven Raichlen, who teaches each 3-day session with the same enthusiasm he brings to his television shows and books. Pictured above is Chicken Sate, which was part of...

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WEEKNIGHT GRILLING

WHAT DOES STEVEN GRILL ON A TYPICAL WEEKNIGHT? A lot of you ask if I grill every night. I'd say I grill 4 or 5 times a week. The other nights, I'm either traveling or doing research. But it isn't all smoked briskets, porchetta, or even "caveman" T-bones. Most of the time, we eat pretty simply. The photo above shows a typical Raichlen weeknight dinner: grilled organic chicken breasts seasoned with Best of Barbecue Mediterranean Rub. It's the one...

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BBQ Boards

A 4th of July Redux from the Boards of BarbecueBible.com This week on barbecuebible.com, I thought I'd take some time to showcase some of the grilling that's being documented on our boards. Looks like a great 4th was had by all. In Lexington, South Carolina, Dyall cooked up some grilled chicken sandwiches using my recipe for Cornell Chicken Marinade from BBQ USA. Courtesy of northeastern Mass, we've got a doozie of an herb-rubbed flank steak....

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SENGALESE MEAL

Here's another guest entry by our buddy, blogger Mick Vann of Gustidude. It's a great blog. Check it out! Art and I got together this past Saturday to put together a Senegalese Grilled Chicken recipe that was one of dozens cut from the final version of our then too-lengthy appetizer book: The Appetizer Atlas: A World of Small Bites, Art Meyer and Mick Vann, 2003, Wiley Senegalese Grilled Chicken with Lemon and Onions (serves 8 as an appetizer)...

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Gai Yang and Som Tom

THAI "BURGER AND FRIES"? Allan Dresner, left, and "Uncle Neow". Steven's friend, Allan Dresner, an American currently living and working in Thailand, shared a recent blog with Steven. We're reprinting parts of it here. On my trips back to the States my first trip is always for a juicy burger and crispy fries. This has become an important ritual that connects me to the motherland. What I have come to realize is that as burgers and fries are in...

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Tomas – Chicken

CHICKEN IN THE CZECH REPUBLIC Our friend from the Czech Republic, avid barbecuer (and new father) Tomas Dytrych, sent us photos of his Sunday grill session. Looking nothing like the barbecued chicken of our youth - charred on the outside and raw on the inside - these burnished leg quarters are a testament to the power of indirect grilling. Tomas tells us his objective was to layer flavors. He began by dusting the chicken with Steven's Best of Barbecue...

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