Steven Raichlen's Barbecue! Bible

Posts Tagged ‘corn’

Planet Barbecue

Corn Meets Grill

Corn Meets Grill

Travel the world’s barbecue trail and you’ll find a number of constants. Every culture has its version of grilled ground meat, for example, from Middle Eastern kofta to Pakistani chapli kebab to the classic American hamburger. Meat on a stick is another constant, morphing from Peruvian anticuchos to French brochettes to Azeri lula, Indonesian sate, and Turkish shish kebab. Summertime, with its farmers markets and roadside produce stands,...

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Hot Stuff

The Ultimate Father’s Day Menu

The Ultimate Father’s Day Menu

Ignore the obvious irony. On Mothers Day, a guy and his kids jump through hoops to make sure mom doesn’t have to set foot in the kitchen. On Fathers Day, the same guy is expected not only to cook for his family, but stage an awesome feast. Of course, it doesn’t hurt that Father’s Day takes place during one of the best months of the year for grilling, and that most men welcome any occasion to fire up the grill -- even if it’s in the service of their own celebration....

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LABOR DAY

LABOR DAY FEAST The Raichlens will be celebrating the holiday with a beach barbecue with their friends Mitch and Stephanie Reiter. (For all you campers out there, they own Camp Towanda in the Pocono Mountains of Pennsylvania.) First, a basket of steamers dug that morning. Corn from the local farmstand, grilled husks off. Finally, fresh lobster basted with herbed butter and finished with a squeeze of fresh lemon juice. Happy Labor Day...

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Lobster on the Grill

Lobster on the Grill Many of you know Raichlen's credo: if something tastes good boiled, baked, fried, or sauteed, it probably tastes even better grilled. Case in point, two New England classics: lobster and corn. Here's Steven with son Jake (left) and soon to be son-in-law, Gabriel (right). First the lobster. The only tricky part is cutting it in half. Pour the juices into a bowl and save them for grilling. Baste the cut sides with your favorite...

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