Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pizza’

Hot Stuff

Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

Read more →

Hot Stuff

Budget Grilling: Three Barbecue Bashes on the Cheap

Budget Grilling: Three Barbecue Bashes on the Cheap

Whether you’re entertaining houseguests for a long weekend, hosting twenty of your closest friends for a cookout, or trying to stick to a family food budget, here are ideas for backyard barbecues that won’t break the bank or burn through your money. Invite the gang over for breakfast or brunch: Not every party has to start after 5 p.m. In fact, breakfast or brunch often works out better for everyone—especially families—as most of the afternoon and evening are free for other things. And it can...

Read more →

Grilled Pizza Recipes and Tools

Grilled Pizza Recipes and Tools

Hurray for October. The first full month of fall brings some of our favorite holidays: Columbus Day (the explorer’s voyage introduced Europe to chilies and, indirectly, barbacoa), for example. And Halloween. (Check out our Frankensauce and Grilled Pumpkin Pie.) This is prime tailgating season, of course. And, yes, October is National Pizza Month. You know Raichlen’s philosophy: if something tastes great baked, roasted, or fried, it probably tastes even better grilled....

Read more →

5 Reasons (and 5 Tips) to Make Grilled Pizza Now

5 Reasons (and 5 Tips) to Make Grilled Pizza Now

Grilled pizza was created more than 30 years ago by George Germon and Johanne Killeen at their restaurant Al Forno in Providence, Rhode Island. Flame-seared pies now turn up at innovative restaurants across North America—and around the world. So why is pizza even more irresistible when cooked on the grill? A grill, whether charcoal, wood-fired, or gas, comes the closest that most home cooks can get to achieving the high temperatures (700...

Read more →

Pizzacraft Outdoor Pizza Oven Sweepstakes

Pizzacraft Outdoor Pizza Oven Sweepstakes

The Pizzeria Pronto outdoor pizza oven from Pizzacraft reaches cooking temperatures of over 700 degrees Fahrenheit and cooks a pizza in only 5 minutes. The portable oven is perfect for tailgating, camping, or your regular family pizza night. Enter below for a chance to win one! And click here for tips and info about grilling pizza. THIS CONTEST HAS ENDED. a Rafflecopter giveaway NO PURCHASE NECESSARY. Open to US residents...

Read more →

Raichlen Predicts: BBQ Trends for 2015

Raichlen Predicts: BBQ Trends for 2015

2015 already? Seems like I just sat down to write last year’s predictions. Many came true, like really big steaks and cocktails get smoked. So here’s a look at my crystal ball for Planet Barbecue 2015. I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general. Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →

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...

Read more →