Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pork’

Where in the World is Steven? And What is He Eating?

Where in the World is Steven? And What is He Eating?

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Make a Perfect Hog of Yourself and Win a Trip to BBQ U!

Make a Perfect Hog of Yourself and Win a Trip to BBQ U! Calling all pork lovers! Steven took to the airwaves a few weeks ago to promote a new contest sponsored by the National Pork Board: the "Grilling Grates from the 50 States" recipe contest. From May 21 through July 12, throw your tongs into the ring by visiting TheOtherWhiteMeat.com to submit a pork tenderloin recipe that best shows off your region's favorite flavors. The challenge is to come...

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Sprechen Sie Barbecue?

Sprechen Sie Barbecue? Hot off the presses--the latest translation of a Steven book--the German version of How to Grill. To judge from the emails and postings we get on the Barbecue Board, Germany is undergoing a full fire barbecue renaissance. There are lots of interesting German grilled dishes: Schwenkbraten (pork neck marinated in beer and paprika), for example, and Steckerl fisch (herb-= filled trout grilled on a stick and served with soft-pretzels)....

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Full Court Press

Full Court Press There are many reasons to visit the Napa Valley. Add the restaurant Press, in St. Helena, to your list of incentives to go there. Steven is pictured above with Chef Keith Luce and his lust-worthy wood-burning stove and grill (both custom-built). Keith, named a "rising star" by the James Beard Foundation, also cooked in the White House kitchen before relocating to the West Coast. Press opened in Spring, 2005, and is rightfully...

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Pork Loin

Tennessee Pork Loin with Whiskey, Brown Sugar, and Mustard, adapted from BBQ USA. Because, as Mark Twain observed,

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Hog Heaven in Nashville, Tennessee

Hog Heaven in Nashville, Tennessee We

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Whole Hog

Going whole hog at Memphis in May. Here Super Smokers team leader Skip Black prepares to apply the spice rub to a 100 plus pound porker. Sorry for the graphic quality of the picture, but it does show an interesting technique. Spices and smoke can't penetrate the pork skin, so Skip removes it when he seasons the pit. The skin will be cooked separately and put back on the pig when it's cooked.

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And the winner is …

And the winner is ........ On April 23, six grill masters converged on Baltimore for a Battle of the Pork Tenderloin. (From left to right: Jose Ramon Andres of Jaleo in Washington, DC, Bruce Aidells of Aidells Sausage, Cindy Wolf of Charleston in Baltimore, Jacques Pepin, SR, and Bobby Flay.) The judging was masked and anonymous and when the scores were tallied, your own grill master was the victor! The winning recipe was a variation on the coffee...

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Allen & Sons

Here's Steven hard at work at Allen & Son Barbecue in Chapel Hill. As any journalist knows, there's no substitute for field research! Every day I give thanks that I live in a country and time and history when a guy can actually make a living eating barbecue, cooking barbecue, and writing about barbecue. Amen! By the way, the pork sandwich here is the very exemplar of the species--the perfect blend of soft, rich, tender shoulder meat and crisp...

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Allen & Son

If the BBQ bus tour is a pilgrimage, this is one of the Meccas. Allen & Son Barbecue in Chapel Hill, North Carolina. Pork shoulders roasted fall-off-the-bone tender over slow smoldering hickory, chopped fine as confetti, doused with vinegar sauce, crowned with vinegar slaw, and served on a bun. This is one of the finest pulled pork sandwiches in all of North Carolina--worth a stop if you're in the area and worth a special trip if you're not. Got...

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