Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

What I’m Grilling Now: Smoke-Roasted Chicken

What I’m Grilling Now: Smoke-Roasted Chicken

This is the second in a series I recently introduced on Barbecuebible.com called What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. Just what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. In other words, what Raichlen cooks on a normal weeknight using ingredients from the pantry or fridge. “The...

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What I’m Grilling Now: Chicken Parmesan

What I’m Grilling Now: Chicken Parmesan

Hi, everyone. I’m pleased to introduce a new column on Barbecuebible.com: What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. No, in this column I’ll tell you what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. The kind of food my wife and I prepare when I’m not...

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Wrap Session: 8 Foods to Grill Wrapped in Bacon

Wrap Session: 8 Foods to Grill Wrapped in Bacon

A few weeks ago, a photo of onion rings wrapped and grilled in strips of bacon went viral. A gentle reminder that just about everything tastes better with bacon—a philosophy espoused by most of the members of this barbecue community. Especially when you use a home-cured, hardwood-smoked bacon, which I taught you how to make in a blog post earlier this month. The onion rings set me thinking about other foods that taste seriously awesome grilled wrapped in bacon. The usual suspects, like shrimp, scallops,...

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Do Chicken Breasts Deserve Their Bad Rap?

Do Chicken Breasts Deserve Their Bad Rap?

Yeah, I know. As a food writer, I’m supposed to bash chicken breasts. So when it comes to the dark meat versus white debate, almost invariably I bang the drum for dark. Dark meat has more fat, which gives it more flavor and makes it less likely to dry out on the grill. Oh, and it’s a lot more economical that breast meat. Which is why, as you travel the world’s barbecue trail, nine grill masters out of ten prefer dark meat. Call me an iconoclast, but I actually like to grill chicken breasts....

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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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Barbecue University

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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