Steven Raichlen's Barbecue! Bible

Posts Tagged ‘direct grilling’

Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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Crash Course

Yam Sessions

Yam Sessions

Travel the world’s barbecue trail and you’ll find lots of grilled sweet potatoes. In Korea, where sliced grilled yams come with a garlicky soy dipping sauce. (Find the recipe on page 421 of Barbecue Bible.) At Barbecue University in Colorado Springs, where we cook them caveman-style—roasted directly in the embers. Normally, when it comes to starchy tubers like sweet potatoes, you set up your grill for indirect grilling. But lately, we’ve...

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STUFFED RIB ROAST

THE ULTIMATE RIB ROAST In the world of grilled meats, barbecued boneless prime rib roast comes pretty close to nirvana. Especially when stuffed with chorizo, carrots, and tangy provolone cheese. Set up your grill for direct grilling, get the temperature just right (about 400 degrees F) and you'll wind up with a roast that's crusty brown on the outside and succulent, tender, and pink on the inside. Keep the seasonings simple (salt and pepper) so...

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