Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

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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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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