Steven Raichlen's Barbecue! Bible

Posts Tagged ‘fruit’

Autumn in New England on the Grill

Autumn in New England on the Grill

As any Yankee (or adopted Yankee like me) knows, fall is the glory time in New England—clear crisp days and nights cool enough to light the fireplace. My friend and fellow New Englander, Sarah Leah Chase, knows a thing or two about autumn in the Bay State and she celebrates with a dish members of this barbecue community can relate to: sage-rubbed, wood-grilled pork chops with blue cheese and Concord grapes. –Steven According to headlines in my local newspaper,...

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Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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Wrap Session: 8 Foods to Grill Wrapped in Bacon

Wrap Session: 8 Foods to Grill Wrapped in Bacon

A few weeks ago, a photo of onion rings wrapped and grilled in strips of bacon went viral. A gentle reminder that just about everything tastes better with bacon—a philosophy espoused by most of the members of this barbecue community. Especially when you use a home-cured, hardwood-smoked bacon, which I taught you how to make in a blog post earlier this month. The onion rings set me thinking about other foods that taste seriously awesome grilled wrapped in bacon. The usual suspects, like shrimp, scallops,...

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Drinks for Summer: Agua de Sandia

Drinks for Summer: Agua de Sandia

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers. Agua fresca is a traditional Mexican drink that can be made from ripe fruit, like pineapple or mango, or from hibiscus blossoms or even tamarind pods, to name just a few variations. At the market, it is typically sold ladled from giant glass jars. The concept translates perfectly to an outdoor barbecue setting. For guests who are refraining from beer...

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