Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

Steven’s New TV Show (Part Two)

Steven's New TV Show (Part Two) More scenes from the taping of Steven's new TV show, The Primal Grill. In particular, some of the dishes you can look forward to seeing in May. Here Steven carves a spit-roasted whole rib roast. Argentinean style grilled peppers and eggplants. A birds eye view of grilled shrimp cocktail with Mediterranean salsa. Grilled oysters with chipotle barbecue sauce, cilantro, asiago, and tequila. Rotisserie...

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LIGHTS, CAMERA, ACTION!

Lights, Camera, Action! It's official! Steven has a new TV show: The Primal Grlll, launching on PBS in May, 2008. Steven just spent the last two weeks taping on location at the historic Tubac Golf Resort in southern Arizona. Here Steven gets a lesson in operating a hand-held video camera. (It's a LOT harder than it looks.) So what's new about the show? Just about everything. New dishes, like Chinese five spice beef ribs and ginger lime lobster...

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America’s Most Outrageous Rib Lover

America's Most Outrageous Rib Lover Crowned    Ribs Do Taste Better ON the Grill! Michael Weisberg is the winner of the America's Most Outrageous Rib Lover contest with his picture of 3-year-old Elliot enjoying a rack of ribs on the grill. Thanks to everyone who voted on the BBQ Board. Michael's entry got 41% of the votes, and he'll be receiving a year's worth of pork from the Pork Board (looking forward to seeing those pictures...

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Sundae

Sundae!!  The sound man for BBQ University on PBS, Don Barto, passed along an idea to he'd heard about recently from his favorite bartender and BBQ visionary, Dennis: Barbecued beans layered with coleslaw in a Mason jar topped with sauce and barbecued ribs, which Don calls a "truly portable, truly tailgate-friendly meal." We didn't have a Mason jar handy, but riffed on the tip by substituting a milkshake glass, truly making this a barbecued...

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Ribs in Rock Center

Ribs in Rock Center As the sun rose over Rockefeller Plaza last week, Steven fired up a half dozen charcoal grills to prep for a rib segment for Weekend Today. Pictured here: Lone Star Beef Ribs (with a tall neck bottle of Lone Star beer) for making the mop sauce. Also on the menu: First Timers Baby Back Spare Ribs and Country Style Ribs with Chilean Pebre. So what's involved in prepping for a show like Weekend Today? Here Steven goes over smoking...

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MAKE MY DAY!

Make My Day! As a new feature, we'll be publishing guest blogs in this space about once a month. Share your barbecueing experiences with us in a short paragraph accompanied by a digital photo. Submissions should be sent to info@workman.com, and may be edited for content and clarity. Our first guest "blogger" is Alberto Robles, aka "Grillslinger," who is a very active participant on our Barbecue Board. (His logo is above.) He offered us his recipe...

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TRUE ‘QUE IN NY

True 'Que in NY  New York is undergoing a veritable barbecue renaissance, with new barbecue joints proliferating like proverbial mushrooms after a rainstorm. Newcomers include Rib, Daisy May's, and Dinosaur Barbecue in Harlem. Steven recently checked out RUB (short for Righteous Urban Barbecue) in Chelsea and found exemplary ribs ((robustly spiced and redolent with wood smoke); burnt edges that really were burnt edges (crusty bits of brisket...

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STORM TROOPER

Storm Trooper  Of course, Steven would never ask an employee to do anything he wouldn't do himself. But grilling conditions are admittedly better in February where he lives--Florida--than they are where his assistant lives--Ohio. Here's Nancy, gamely testing recipes for Steven's next book, Raichlen on Ribs! to be published this Spring by Workman Publishing. She served the ribs at her Super Bowl party, and reports some guests were so enthusiastic...

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Short ribs, anyone?

Short ribs, anyone? Here they sizzle on a charcoal grill at one of Steven's favorite Korean restaurants in Los Angeles, Soot Bul Jeep. Each table has a charcoal burning hibachi in the center and you get to cook your barbecue the way you like it. The rib meat is thinly sliced and marinated with soy sauce, garlic, sugar, and sesame oil. You eat it moo shi style--wrapped in lettuce leaves with grilled garlic, chili, bean paste, and rice and it's absolutely...

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BBQ Diplomacy

Barbecue diplomacy? Perhaps that's one way to get international relations back on track. This picture was taken at the legendary Rendezvous in Memphis, where I introduced German magazine reporter Gerhard Waldherr of Die Stern to Rendezvous co-owner John Vergos (center)--and the joy of Memphis style, dry ribs. The pit in the background is charcoal fired and the process is more akin to grilling than smoking. (The Rendezvous uses no wood.) The cooked...

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