Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

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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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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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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