Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pork’

In Praise of Pork Chops

In Praise of Pork Chops

Good things come in small packages? Maybe true for jewelry, but certainly not on the grill. If you want to know how good big can be, order the pork tomahawk at Chi Spacca in Los Angeles. I’ve written about this Italian chop house before and I’ll tell you a lot more about it in a future blog. But for the moment, all you really need to know is that to cut the pork tomahawk, Chi Spacca’s chef starts at the top of the backbone and ends at the bottom of the belly, giving you a...

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Barbecue University

Boston Butt Basics, Part 2

Boston Butt Basics, Part 2

In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork shoulder and you read how to season it with a mustard rub, smoke it, and serve it, South Carolina-style with Mustard Sauce. So it’s time to, er, bone up on pork shoulder grilling and smoking techniques and some basic prep before you fire up the grill. Prepping a pork shoulder:...

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Barbecue University

Boston Butt Basics

Boston Butt Basics

Sorry, Stephen Hawking, but “the discovery of a new dish does more for human happiness than the discovery of a new star.” So wrote a French food philosopher named Brillat-Savarin in 1825 (yeah, the same Brillat who gave his name to the obscenely rich French cheese and a rum-soaked cake for dessert). I don’t know what dish the Frenchman had in mind, but for me it would have been pork butt. Sure, pork chops, ribs, tenderloin—even trotters and snouts—have added much to human happiness. But when it comes to sheer barbecue bliss, I snap my fat-slicked fingers for pork butt....

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RIBS

ANATOMY OF A GREAT RIB  So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted "bark" (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so much that it overpowers the meat; 4. Intense pork flavor, which is why you gain so much by using a heritage breed like Berkshire or Duroc; 5. Tender to the tooth, but still with a little chew to it. Not so mushy or soft that it falls off...

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FATTIE

YOU CAN GRILL WHAT?!!! Here's a little piece of heaven from The Burn Co. in Tulsa, Oklahoma. Meet the infamous "fattie", a porcine extravaganza featuring pork sausage, spicy sausage, and smoked sausage swaddled in a bacon blanket and smoked on a Hasty Bake. Yes, take an extra Lipitor, and no, I bet you can't eat just one slice.

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A Whole Hog Update

A WHOLE HOG UPDATE (AND RECIPE) The barbecue media blitz continues. This week, the Wall Street Journal covered the rise of the smoker, and I was featured on the Gourmet website (long live Gourmet!) in an interview about grilling whole animals that was accompanied by a recipe for Balinese roast pig from my book Planet Barbecue!. Here's a taste: Whole Hog with Balinese Spices Here's the roast pork that made Ibu Oka ("Grandma Oka") famous....

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BBQ U PREVIEW 2012

A SNEAK PREVIEW FROM BBQ UNIVERSITY It's Day 1 at BBQ U at the Broadmoor in Colorado Springs, Colorado. Here, porchetta (Italian herb-stuffed pork loin) gets indirect grilled. Clear skies and our industrial-size fireplace. Planked Camembert with wild mushroom hash. Checking on the vegetables grilling in the wood-burning pizza oven (see below).

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BEST PIG MANILA

THE BEST PIG IN MANILA We love receiving reports from the field when it comes to the world's barbecue. One of our friends, Alex Paman, has kept us apprised of the goings on in the Philippines, even though he currently lives in California. Thank you, Alex, for these mouth-watering photos and informative captions. Of the above photo, Alex says: "Roast pig (lechon baboy) is the grand dame of traditional Filipino barbecue, and the centerpiece of all...

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MARK MILLER

GRILLING, OAXACAN MARKET STYLE This just in from our uber foodie friend Mark Miller (founder of the legendary Coyote Cafe and many other restaurants) at the November 20 Market in Oaxaca, Mexico. (You can read about it on page 500 of Barbecue Bible.) Most patrons don't do the grilling, like Mark is here, but they do select the meat: carne de res (beef); cecina (chile-marinated pork); costillas (ribs); etc. You pile the grilled meat on tortillas with...

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KOGI TRUCK – STEVEN

HOT STUFF FROM LOS ANGELES  You don't need a degree in restaurant hopping to know that some of the best food in L.A. (or Portland, Oregon, or New York City) comes off a truck. Steven finally caught up with with the Kogi truck on trendy Abbot Kinney in Venice, California, that his assistant had been raving about for months. So what's everyone lined up for? Chef Roy Choi's Korean barbecue tacos--available as beef short ribs (sweet and...

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