Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Germany’

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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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Barbecue Summit in Berlin

Barbecue Summit in Berlin When Steven arrived at Berlin's celebrated Vau restaurant for a grilling and photo session with Germany culinary wunderkind, Kolja Kleeberg (pictured on the left), he found a kindred spirit on hand: Adam Perry Lang of Daisy May in New York. Here they are in the courtyard of Kolja's restaurant in front of a Texas-style smoker built by Mike Ruchschatt of Rumo Barbeque. Kolja is an interesting guy--chef, TV star, musician...

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How Do You Say “Happiness” in Munich?

How Do You Say "Happiness" in Munich? The German word for 'happiness' is Freulichkeit. But Steven discovered a better way to say it in Munich: Haxen. This oversize ham hock spit-roasted over charcoal turns up throughout Bavaria. And no one does it better than Haxenbauer ("Farmer Ham Hock") in the heart of historic Munich. Haxenbauer has been serving ham hocks and other stolid Bavarian fare since 1915. And for 40 of those years, spit master...

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Raichlen Grills Deutschland

Raichlen Grills Deutschland Steven just returned from a one week tour of Germany to launch the new German edition of The Barbecue Bible. (Yes, that's what it's called.) The whirlwind tour took Steven from Frankfurt to Cologne to Bonn to Munich to Hamburg to Berlin. Here Steven poses for Germany's biggest newspaper, Bild Am Sonntag in the famous Gendarmenmarkt in what was formerly East Berlin. March in Germany isn't exactly what you call...

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Steven in Deutschland

Steven in Deutschland From March 8 to 15, Steven will be on tour in Germany to celebrate the publication of the new German translation of The Barbecue Bible (published by H. F. Ullmann, a division of Tandem Verlag). During his weeklong tour, Steven will be in Frankfurt, Munch, Hamburg, Cologne, and Berlin. For a list of Steven's appearances, click HERE.

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So What’s New in the World of Barbecue?

So What's New in the World of Barbecue? Popcorn over the fire? Earlier this fall, Steven traveled to Cologne, Germany, to attend the largest barbecue expo in Europe. SPOGA brings together some of the world's most ingenious inventors and grill and accessory manufacturers. Here are some items that caught Steven's eye. A blast-furnace strength blowtorch for lighting charcoal without lighter fluid. Manufactured by Grilly.  Rotisserie...

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Steven at Spoga

Steven at Spoga We hope you all had a good Labor Day. Steven spent his at SPOGA in Cologne, Germany. SPOGA is the largest barbecue and outdoor living trade show in Europe. Here's Steven with the new European distributors of the Best of Barbecue line: Martin Erikson (left) and Dennis Kristensen (right) of Fjelsted-Lange of Denmark. For information on where to find Steven's products in Europe, please visit the web site: www.fjelsted-lange.com. ...

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Where’s Steven? The Answers!

September 20 Steven was in Baku, Azerbaijan, the easternmost of the Caucasus Mountain republics, which borders the Caspian Sea. The restaurant was the popular Neolit, which come complete with a miniature Azeri village where guest can dine in open air thatched huts. Chef Mekhman is the Emeril of Azeri TV. The kebab on display is lulya--a grilled ground lamb kebab. September 13 Steven was in Idar-Oberstein, Germany, where he learned to make spiessbraten,...

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Sprechen Sie Barbecue?

Sprechen Sie Barbecue? Hot off the presses--the latest translation of a Steven book--the German version of How to Grill. To judge from the emails and postings we get on the Barbecue Board, Germany is undergoing a full fire barbecue renaissance. There are lots of interesting German grilled dishes: Schwenkbraten (pork neck marinated in beer and paprika), for example, and Steckerl fisch (herb-= filled trout grilled on a stick and served with soft-pretzels)....

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