Steven Raichlen's Barbecue! Bible

Posts Tagged ‘european’

The Pinnacle of Pork? Porchetta (or Porketta)

The Pinnacle of Pork? Porchetta (or Porketta)

During October, National Pork Month, we’ve featured pulled pork, 3-1-1 ribs, and shared our best recipes for pork steaks. But we saved the best for last: porchetta. Porchetta (pronounced “por-ketta”) is a spectacular roulade of pork—whole hog traditionally, or shoulder or loin—rich with crisp belly fat, blasted with garlic, herbs, salt, pepper, and citrus zest. Ancient cookbooks housed in the Vatican library suggest porchetta, which was traditionally spit-roasted...

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How to Make a Schwenker (German Swinging Grill)

How to Make a Schwenker (German Swinging Grill)

What’s the world’s best grill? In the U.S. the debate usually circles around charcoal versus gas. But as you travel around Planet Barbecue, you find a stunning array of wood burning grills. This week’s blog post—written by Paula Marcoux—focuses on a grill that enjoys cult status in Germany, but is virtually unknown elsewhere: a unique hanging grill called the schwenker. As for Paula, the culinary historian and former Colonial food ways manager at...

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12 Bad Dogs: The Hot Dog Goes Global

12 Bad Dogs: The Hot Dog Goes Global

National Hot Dog Day is Thursday, July 23. Now you know. Time to teach that old dog some new tricks. And doing the teaching: my cousin, David Raichlen. (Perhaps you know his chocolate chipotle ribs in my book Best Ribs Ever.) Anthropology professor at the University of Arizona by day (he’s currently in Tanzania researching hunter gatherers), and barbecue addict nights and weekends, Dave introduced me to a cross-cultural food phenomenon taking southern Arizona by storm: the Sonoran hot dog. Said dog comes wrapped and cooked in bacon, jammed onto a soft sweet roll under a deluge of charros (stewed beans), grilled green onions and jalapeños,...

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Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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Test Your Sausage IQ: The 10 Best Wurst for Grilling

Test Your Sausage IQ: The 10 Best Wurst for Grilling

Is sausage the new bacon? Artisanal sausage restaurants are popping up like proverbial mushrooms after a rainstorm. My stepson runs one—Jake’s Handcrafted in Brooklyn. Check it out and tell Jake that Steven sent you. According to Nielsen data, sausage sales more than doubled in the last 10 years, topping 4 billion dollars. Germany remains the world’s undisputed sausage capital with over 1,200 distinct varieties. But sausages are enjoyed all over Planet Barbecue, from Thailand’s sai krok Isan (sweet fermented pork sausage) to Spanish morcilla (blood sausage spiked with cumin). If you’ve never...

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Planet Barbecue

The Barbecue Sauces of Europe

The Barbecue Sauces of Europe

A sauce has the power to transform the simplest grilled seafood or chicken into an event. You now know about regional American barbecue sauces and the sauces of South America. Today, we look at some of the best grilling condiments you may have never heard of: the barbecue sauces of Europe. Salsa Verde (Italy): Don’t confuse this one with Mexico’s tomatillo-based sauce of the same name. Italy’s venerable salsa verde (“green sauce”) includes all the components of a good vinaigrette, and more: freshly chopped Italian flat-leaf parsley; olive oil (the best and freshest...

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