Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Martha’s Vineyard’

Barbecue University

The Raichlen Barbecue Playlist

The Raichlen Barbecue Playlist

Grilling on Martha's Vineyard with Tony Garnier I’ve never met Bob Dylan. But I’ve sure seen him in concert a lot and I’m always playing his music. So when I met his bass player, Tony Garnier, on Martha’s Vineyard, one year, and discovered that he’s nearly as grill obsessed as I am, I immediately invited him over for a barbecue. The guy can play, and man, does he make a mean gumbo. Over the years, I’ve met Frank Zappa (just off recording Absolutely Free) and Rod Stewart (way back when he was the singer for the Jeff Beck Group—remember them?). I never met Jim...

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Barbecue University

Barbecue for Breakfast

Barbecue for Breakfast

It's 6 a.m., Chappaquiddick Island, Martha's Vineyard. My favorite time of day. The sun has just risen, spilling golden flames over the horizon. The wind rustles the treetops, and in the distance I can hear the surf hit the shore at Norton's Point. My family is asleep. The phones are mercifully silent. It feels like I’m the only person awake on the island. So I do what any barbecue-obsessed male would do at six in the morning. I fire up my grill....

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CLAMMING ON MV

CLAM "BAKE" MARTHA'S VINEYARD STYLE Photo souvenir of a clamming expedition on Cape Poge on Martha's Vineyard. That's Steven on the far left using a "bear paw" clam rake. The small clams--littlenecks--will go on the grill. The larger ones will be used for smoked clam dip or chowder. And the bay scallops will go back into the water until the start of scalloping season. We grilled them with truffle butter, which you can find at Earthy...

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ISLAND APART 2

IT'S OFFICIAL: ISLAND APART LAUNCHES TODAY! You've been hearing about my new novel for months. Island Apart officially launches today! It's a story of love, loss, redemption, and really good food, set on the island of Martha's Vineyard. (As many of you know, I live there part of the year.) No, there's no barbecue in the book, but there is an awesome bourbon and maple brined turkey served at a Thanksgiving dinner on Chappaquiddick. Like me on Facebook...

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PIZZA

PIZZA THE WAY WE LIKE IT Pizza the way we like it--made with organic flour and veggies and hot from a wood-burning oven! We're dining at Flatbread, a pizzeria on Martha's Vineyard (with branches in Portland, Maine; Burlington, Vermont; Portsmouth, New Hampshire; and elsewhere). A vegetarian's paradise. (This one's for Mrs. R. I ordered the homemade fennel sausage pizza.) Hot from the wood-burning oven. The only way to eat pizza!

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Scallop Time on Martha’s Vineyard

Scallop Time on Martha's Vineyard It's that time of year again--bay scallop season--Steven was initiated into the art of scalloping by his foraging pal, Lionel Spiro. The tools of the trade are simple: a peep box (a wooden box with a glass bottom that lets you see the scallops on the sea bottom) and a dip net for scooping up the scallops. Our prey: the bay scallop, whose crenelated shell contains the sweetest nugget of meat in all of...

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Happy Labor Day!

Happy Labor Day! It's hard to believe Labor Day is upon us already. Steve, Barbara, daugher Betsy (in the center) and son Jake (in the Chappy T-shirt) wish everyone a great holiday. Here are some of the dishes we grilled on Martha's Vineyard this summer. Clockwise starting at the top right: grilled corn, blueberry crisp, grilled asparagus, grilled clams, grilled garlic bread, and grilled swordfish with pineapple salsa.

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Photo session in Martha’s Vineyard

Photo session in Martha's Vineyard. The Boston Globe sent a photo crew for a story for the Sunday Magazine. Here photographer Betsy Corsiglia and assistant Jenny get the camera ready to shoot my grilled swordfish with summer salsa and tiki beef kebabs (recipes on pages 461 and 77 in BBQ USA). The best food photos look like they were snapped in a couple of minutes, but they often require hours to light and style. Here's a close-up of the food.

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The challenge

The challenge. Of course, with today's obsession with reality TV, no television show on barbecue would be complete without a challenge. Enter one Kumahachi Moreno, Japanese chef and TV celebrity, who flew to Martha's Vineyard from Tokyo to sample our barbecue and bring a challenge of his own. On camera, he unpacked a bag of mystery ingredients he challenged me to cook on the grill: Gobo (long slender burdock root) Natto (fermented soy beans) Azuki...

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Home at last

Home at last after five weeks on the road for book tour! I left Martha's Vineyard on Wednesday, May 26 and returned home just in time for Independence Day. Our journey began in Philadelphia (birthplace of the United States) and ended on the beach in Santa Monica in LA. Along the way, we put 7800 miles on the Barbecue Bus, and met hundreds if not thousands of fabulous barbecue enthusiasts. Highpoints included an interview with Howard Stern, meeting...

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