Steven Raichlen's Barbecue! Bible

Posts Tagged ‘grills’

COOL GRILL

WORLD'S COOLEST GRILL Gas or charcoal goes the old debate. For my money, nothing beats wood. And one of the world's coolest wood-burning grills is made by my friend Klaus Marx in Saarbruken, Germany. (You can read more about Klaus on page 221 in Planet Barbecue.) The grill is called a Schwenkbraten (a "swinging grill"), and its genius lies in its swinging, spinning grill grate which evens out the hot and cool spots when cooking with a fuel as...

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LA CAJA CHINA

IT'S THAT TIME OF YEAR  'Round about now, the skies over Miami fill with the fragrant scent of roast pork. It's lechon, the crisp-skinned, fork-tender whole roast hog so popular with Cubans and other Hispanic-Americans on Noche Bueno, Christmas Eve. The traditional way to cook it is in a caja china--a term pronounced "ka-ha chee-na" that literally means "Chinese box". It is a sort of above-ground barbecue pit fashioned from plywood and...

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SPOGA

SPOGA, 2010  Spoga is the largest barbecue and outdoor lifestyle trade show in Europe. It is held in Germany. Steven attended last week with his European importer, Dennis Lange, of Barbecue-Masters in Denmark. Steven with Johnny, founder of Grill Guru, the largest barbecue portal in Scandinavia. Steven with his Danish importer, Dennis Lange. For more information, visit www.barbecue-masters.com.

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Congratulations to Big Green Egg

Congratulations to Big Green Egg Kudos to original Egg man, Ed Fisher, and all our friends at BGE on their new book, The Big Green Egg Cookbook. The Egg has built up a cult-like following over the year. If you've ever been to one of their Egg-tober Fests, you know what I mean. Their new book is available exclusively at Big Green Egg dealers from now through June. Here's Big Green Egg founder Ed Fisher with the rotund ceramic kamado cooker that made...

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For the New Year–Some New Gear

For the New Year--Some New Gear Hi, everyone. Happy New Year! Meet the newest member of my family of grills and smokers--a wood burning oven from Chicago Pizza Ovens. Here I am firing up the oven for the first time. You start by building a small fire to season the firebrick. After three days of small fires, you're re ready for business.

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Grill Talk

Grill Talk Ever wonder what grill pros talk about when they get together? Jamie Purviance, author of Weber's Art of the Grill and the new Weber Way to Grill, recently attended Barbecue University, and when the class was over, he and Steven sat down for a chat about all things barbecue--how they got started, what they love about the business, triumphs and common grilling mistakes, and much more. You can follow their conversation...

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LIGHTS, CAMERA, ACTION!

Lights, Camera, Action! It's official! Steven has a new TV show: The Primal Grlll, launching on PBS in May, 2008. Steven just spent the last two weeks taping on location at the historic Tubac Golf Resort in southern Arizona. Here Steven gets a lesson in operating a hand-held video camera. (It's a LOT harder than it looks.) So what's new about the show? Just about everything. New dishes, like Chinese five spice beef ribs and ginger lime lobster...

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A Legend of Barbecue

A Legend of Barbecue Another photo from the Hearth, Patio, and Barbecue Show--this one taken in the booth of the Big Green Egg company. It was a great honor and thrill for Steven to meet a living legend of barbecue--Big Green Egg founder Ed Fisher. In a field not exactly known for its modest egos, Ed is one of the most gentile, thoughtful, courteous, and soft-spoken guys you'll ever meet. How he got into the Egg business is as fascinating...

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New Grill

Steven gets a new grill!! No, it wasn't a newborn, but it was awaited with almost as much anticipation---the newest arrival in Steven's collection of grills: a totally cool, wood-burning grill called Grillery. Designed by journalist Charles Eisendrath and built by hand in Michigan, the grill has several sizzling features: a grate that raises and lowers with the turn of a flywheel; V shape grill bars that channel the fat to a drip pan (where it...

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Field Report

In Chile, they're pounding their plowshares into...grills!  Steven never ceases to be amazed by the ingenuity of the world's grilling community. In rural Chile, plow disks are recycled into the equivalent of charcoal-fired woks, a tradition known collectively as "asado al disco." This "disco" is fancier than most, having been fitted with handles, a threaded center screw for heat adjustment, and a stand. (Most of the time, the "discos"...

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