Steven Raichlen's Barbecue! Bible

Posts Tagged ‘grills’

THE BEST JAPANESE GRILL IN LOS ANGELES

The Best Japanese Grill in Los Angeles  As we move into the New Year, a lot of folks are asking what the major barbecue and grilling trends will be in 2006. First, I believe ethnic grilling will continue to grow in popularity. Especially Japanese restaurants specializing in robatayaki. Ro means "hearth" and yaki means "grilled" or "grilling." Put them together and you get some of the most refined grilled meats, seafood, vegetables, even...

Read more →

What’s your favorite indoor grill?

What's your favorite indoor grill?Steven got to use his in a Civil War period home in Dayton. We lit the fire using "fat wood" (an incredibly flammable resin soaked kindling from the South), and cooked over smoky glowing coals of seasoned oak. The menu included chili-rubbed shrimp, Pittsburgh rare T-bones (a recipe from Steven's mother), grilled corn with soy butter (pictured here), and cinnamon grilled plums for dessert. (All recipes from Indoor...

Read more →

Rocco DiSpirito

Day two on the Indoor Grilling book tour. Steven checks in with Rocco DiSpirito for an interview on WOR radio in New York. Steven and Rocco talked for an hour--about the history of indoor grilling (it likely began with with our cave dwelling forebears); about the seven types of indoor grills (can you name them?) Even about the best way to cook chicken (in the rotisserie, according to Steven; in the oven starting on low heat, according to Rocco)....

Read more →

In October, Steven and Barbara did something they don't do very often. They took a vacation. And where better to get a break from grilling than the watery city of Venice. Of course, it was only a matter of days until Steven was back on the barbecue trail, discovering the one restaurant in Venice that has a charcoal burning grill, Da Ivo. This postage-stamp size dining room (maybe a dozen tables) serves some of the best food in Venice. It's so close...

Read more →

Aspen Wine and Food Festival

Extreme grilling: Long before there were grills

Read more →

Burn Area at BBQ-U

No, it's not a hardware store. It's the "burn area," at Barbecue University at the Greenbrier, with a few of the grills in our outdoor kitchen lined up and ready for action. From front to back: a Tec infrared grill; Weber Summit gas grill; Big Green Egg; Weber Performer charcoal grill; CB940 charcoal grill; Horizon barrel smoker; New Braunfels upright smoker, and Weber "bullet" (water smoker) at the end. Each class, we use a different set of grills...

Read more →

Strange Foods

What's the strangest thing you ever cooked on the grill?

Read more →

On the road again

So what's it take to turn a school bus into a barbecue bus? Ours was painted bright yellow in St. Louis, outfitted with shelving in Connecticut, then loaded up at the freight dock of Workman Publishing in Greenwich Village in New York. Our gear includes three grills-a basic 22-1/2 Weber® kettle grill, a mighty 6 burner Weber® Summit® gas grill, and the formidable Ranch® Kettle (a charcoal grill that measures more than 3 feet across). Thus armed,...

Read more →