Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pizza’

What’s New in Best of Barbecue

What’s New in Best of Barbecue

Some of you (actually, I hope most of you) know my Best of Barbecue products. In the last ten years we’ve developed more than 100 grilling tools, fuels, and flavors. Tools like the Lumatong (lighted tongs so you can see what you’re grilling at night); Grill Hoe (for configuring your charcoal); and the Ultimate Grill Brush (yeah, the super macho long-handled brush you see me use on Primal Grill.) Grilling fuels, ranging from fragrant Olive Wood Chunks to cabernet-scented Wine Barrel Staves. Big flavored rubs and barbecue sauces that run the gamut from coffee-flavored Java Rub (awesome on brisket)...

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Under the Hood

2013 Barbecuers’ Holiday Gift Guide

2013 Barbecuers’ Holiday Gift Guide

We know. You haven’t even bought your Thanksgiving turkey yet. But Black Friday starts even earlier this year (one giant retailer will open its doors at 6 p.m. on Thursday evening) and that means only one thing: the holidays are here for real. Which brings us to our annual Barbecue! Bible gift guide—a compilation of cool fuels, tools, and seasonings for the favorite barbecuer or griller in your life. Permission granted to print it out and distribute it to people who might need gift ideas for you. Rib Rack: Full racks of baby backs or spare ribs...

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Barbecue University

Pizza Hits the Grill

Pizza Hits the Grill

If barbecue traded on the stock market, I’d buy futures in grilled pizza. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. Grill manufacturers sell a broad array of pizza accessories, from pizza stones to peels to cutters. The Companion Group—manufacturers of my Best of Barbecue and Planet Barbecue lines—recently created a new division called Pizzacraft, devote to the art of pizza on the grill. Wood-burning ovens are no longer the province solely...

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PIZZA

NOT BY 'QUE ALONE: PIZZA PIES WORTH A DETOUR Yeah, we all love grilled pizza, but wood and coal oven baked pies rock, too. I'd make a special trip to Phoenix to eat the smoky pies at Pizza Bianco. Owner Chris Bianco is pictured with me above. Black olives, Italian salami, and homemade mozzarella. It doesn't get any better than this! On the other side of the country (New Haven, Connecticut) is another place that should be on your foodie...

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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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Grilled Pizza

Grilled Pizza Steven met foodie and grilling enthusiast Peter Cravath at a book signing in Chicago several weeks ago. The photos Peter sent us of the grilled pizza he made for a recent weeknight supper show Peter's been putting his autographed copy of "How to Grill" (see pages 408-413 for this recipe and variations) to spectacularly good use. Grilled pizza was popularized in the U.S. more than 25 years ago by George Germon and Johanne Killeen...

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Finished dishes from BBQ USA

Finished recipes from BBQ USA: buffa-que wings, chicken sates, bridge painter's tuna, grilled pizza, bbq onions, and pulled pork sandwiches

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