Steven Raichlen's Barbecue! Bible

Posts Tagged ‘direct grilling’

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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