Steven Raichlen's Barbecue! Bible

Posts Tagged ‘potatoes’

Barbecue University

Turkey’s Second Coming

Turkey’s Second Coming

Forget about Thanksgiving dinner. I can’t wait until the day after Thanksgiving for leftovers. When else during the year can you look forward to turkey soup, turkey liver pate, smoked turkey sandwiches, and turkey hash in a single day? All this month, I’ve been telling you some of my favorite ways to cook turkey on the grill. You’ve mastered my spit-roasted adobo-marinated Cuban turkey with mojo. You’ve brined the bird in bourbon and smoked it over maple...

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Hot Stuff

Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

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Crash Course

Yam Sessions

Yam Sessions

Travel the world’s barbecue trail and you’ll find lots of grilled sweet potatoes. In Korea, where sliced grilled yams come with a garlicky soy dipping sauce. (Find the recipe on page 421 of Barbecue Bible.) At Barbecue University in Colorado Springs, where we cook them caveman-style—roasted directly in the embers. Normally, when it comes to starchy tubers like sweet potatoes, you set up your grill for indirect grilling. But lately, we’ve...

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4th of July Menu, Part 3

A 4TH OF JULY MENU, PART III: RED, WHITE AND BLUE POTATO SALAD & COLE SLAW THE JOE'S STONE CRAB WAY Welcome to Part Three of our Independence Day menu. This week, we're rounding up a couple of patriotic sides--an easy vinegar-based slaw and a smoky potato salad. RED, WHITE AND BLUE POTATO SALAD Blue potatoes come to us by way of Peru (although they're now grown in the United States), and their blue hue nevers fails to delight. Many supermarkets...

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PART 2 – REALLY BIG BBQ

PART 2 - REALLY BIG BARBECUE Our friend, blogger Mick Vann, was invited to a very special barbecue featuring a whole steer. We've shared some of it with you already. As promised, here's Part 2: And here's a link to Mick's blogspot: Gustidude. ...there was a great nosh of grilled fresh fava bean pods...zip them open and enjoy the nutty treats inside: ...had some nice Malbec to go with: ...a pile of found deer antlers from the ranch: ...the...

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Happy Hanukkah!

Happy Hanukkah! Steven will be on the CBS Early Show on Friday, December 11 (between 8 and 9 a.m.) to talk about brisket, latkes (potato pancakes), and the Jewish Festival of Lights. Here's Steven's recipe for SWEET POTATO LATKES from his book Miami Spice. Serves 4. 1-1/4 pounds organic orange sweet potatoes, peeled 1 medium onion, peeled 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/2 tablespoon...

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Extreme Grilling

This is barbecue at its most extreme--grilling in the embers. It may seem radical--even revolutionary, but this was probably the first form of barbecue--pioneered a half million years ago, when man became the first animal to cook. Roast the sweet potatoes on the embers until black on all sides. The flesh will be incredibly sweet and smoky. The complete recipe can be found on page 390 in How to Grill. By the way, you can cook corn, onions, potatoes,...

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