Steven Raichlen's Barbecue! Bible

Posts Tagged ‘indirect grilling’

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Celebrate National Bratwurst Day!

Celebrate National Bratwurst Day!

Bratwurst have become a staple of American cuisine, with grilled brats topping the list of favorite summer foods for many. So much have brats made their impression in this country, we now have a National Bratwurst Day dedicated to this tube-shaped food. August 16th is the official day - our friends at Johnsonville have even created a storybook character dedicated to this celebration and titled the day Bratsgiving. How will YOU be celebrating? Here are some facts about the...

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Barbecue University™

Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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Barbecue University™

Tips from BBQ Bootcamp Part 2

Tips from BBQ Bootcamp Part 2

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below is Part 2 of my favorite grilling tips to help you kick off the season the right way. (For Part 1 click here.) 7. Boiling ribs is a rookie mistake Never, EVER boil...

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Barbecue University™

Tips from BBQ Bootcamp

Tips from BBQ Bootcamp

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below are a few of my favorite grilling tips to help you kick off the season the right way. (Below is Part 1 of 2, for Part 2 click here.) 1. Control the fire, don’t let it control you ...

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Barbecue University™

Crash Course: 4 Ways to Control the Heat on a Charcoal Grill

Crash Course: 4 Ways to Control the Heat on a Charcoal Grill

How do you control the heat on a charcoal grill? Despite the volatile nature of a charcoal (or wood) fire, there are four effective ways to control the heat. Adjust the airflow: Most charcoal grills have vents on the bottom. Open the vents wide and you get more air and thus a hotter fire. Partially close the vents and you get less air and a cooler fire. Make sure the vents are open when you light your charcoal and set up the grill. If you have trouble starting a charcoal...

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HURRICANE TIPS

GRILLER'S TIPS FOR HURRICANE SURVIVAL Having survived Hurricane Andrew and other storms, I know how stressed those of you living in Sandy's path must feel. I wanted to share a few of the tips I've learned over the years here in hurricane-prone Florida. And a big thank you to some of my Facebook pals for sharing their advice, too. -Cover and tie down your grills, including lids, so they don't blow away or blow through your patio doors like a deadly...

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4TH OF JULY MENU, PART 4

A 4TH OF JULY MENU, PART IV: BLUEBERRY CRUMBLEIt's the final installment of our countdown to the day when our obsession is made manifest all across the nation. Being the devoted grillers that we are, we must up the ante by grilling all the way through the menu. Time for dessert. BLUEBERRY CRUMBLE My wife Barbara has a passion for the tiny, sweet, incredibly fragrant low bush blueberries harvested in Maine at the end of July and the beginning...

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RIBS, Take 2

NO RIB RACK? NO PROBLEM One of the best-selling items in Steven's Best of Barbecue line of grilling products is a rib rack that holds four racks of ribs. (Find it at www.grilling4all.com.) It was designed, of course, for indirect grilling, and fits perfectly in the center of a kettle grill. But Steven's assistant was forced to improvise recently when she learned, shortly after landing at LAX, that she was the designated cook for the evening and...

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