Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

Watson

GUEST BLOG - VIETNAMESE CHICKEN, WATSON FELLOWSHIP STYLE A little known fact about Steven: After graduating from Reed College, he received a Thomas J. Watson Foundation Fellowship (named for the founder of IBM) to study medieval cooking in Europe. So it gives us great pleasure to introduce another Watson Fellow, Radhe Franke, who's traveling the world to study global grilling. Sound familiar? Radhe sent us this guest blog from Vietnam: I'm doing...

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YOU CAN GRILL WHAT 1

YOU CAN GRILL WHAT?! We never cease to marvel at the diversity of Planet Barbecue--in particular, the remarkable things people cook on the grill. (I was about to say "strange," but one man's "strange"--eggs, seaweed, chicken feet, and lamb spleen, just to name a few--is another man's weeknight dinner. Pictured are a few unusual (to us) things we found on a research trip to the Philippines. The names of the dishes are pure poetry! From left to...

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NEW WAY WITH CHICKEN

A NEW WAY WITH CHICKEN  Here's one of the coolest live-fire dishes on the planet--a whole chicken scented with fresh herbs, sealed in a salt crust, and roasted in a wood-burning oven (Chicago Brick Oven), shown here on the set of Primal Grill. The salt adds flavor while sealing in moisture. And the act of cracking open the smoky golden salt crust tableside never fails to impress. For this recipe, see page 363 of Planet Barbecue by Steven...

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Are you hungry yet?

Are you hungry yet? Here are some of the dishes we prepared during the taping of Primal Grill 3. (Show launches in May, 2010) Texas beef clod (smoked for 10 hours over oak) Jamaican jerk chicken Buccaneer ribs

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Where’s Steven this Week?

Where's Steven This Week? We'll give you a hint. It's in an oil rich former Soviet Republic on the Caspian Sea--Baku, Azerbaijan. Steven went there to research Azeri grilling (more on that below) and wound up being interviewed on Azeri TV! Azeris also love grilled vegetables--which are grilled on a grate-less grill called a mangal. Even tandoori chicken gets in the act, although the Azeri version is quite different than the Indian...

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Winter Grilling

Do you do it in the winter? Grilling we mean.  A little snow wasn't about to stop Steven from grilling a pesto marinated spatchcock chicken after a December snowstorm in Martha's Vineyard. (Recipe on page 224 in How to Grill.) Here at barbecuebible.com, there's one question that separates the men from the boys in the winter: When it snows, what do you shovel first--the path to your car or the path to your grill? Do you have a great winter...

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Beer Can Success

One of the best things about my job is hearing from readers and viewers--especially about their barbecue triumphs. So I hope Joerg Grau won't mind if I show off the spectacular beer can chickens he kindly emailed to my attention. Steven, I have been a big fan of yours ever since I bought the original Barbecue Bible some 4 or 5 years ago. I have bought all your other barbecue books and love them all. I have even combined forces with a friend of...

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Miss Myra’s

Who says women don't make great pit masters? Not Renee Wheat of Miss Myra's BBQ in Birmingham, Alabama. The sauce is white (a mixture of mayonnaise and vinegar in the style of Big Bob Gibson's in Decatur, Alabama). The chicken comes smoked to the color of burnished mahogany. Put them together and you get some of the best barbecued bird in the South. You may remember reading about Miss Myra's in BBQ USA. The restaurant inspired my smoked chicken...

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Finished dishes from BBQ USA

Finished recipes from BBQ USA: buffa-que wings, chicken sates, bridge painter's tuna, grilled pizza, bbq onions, and pulled pork sandwiches

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Big John’s Alabama Bar-B-Que

Best Joint: Big John's Alabama Bar-B-Que Where: 5707 North 40th Street, Tampa, Florida 33610 Phone: 813-626-9800 or 813-628-9353 Online: Are you kidding? These guys don't fool with no stinkin' PC! What: They serve pork, ribs, chickin, rabbit and other good stuff. Why: No don't leave! It's actually safe neighborhood and the place isn't on fire, but you may want to get your order to go if the smoke is too thick for you in the dining room....

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