Steven Raichlen's Barbecue! Bible

Posts Tagged ‘ribs’

Are you hungry yet?

Are you hungry yet? Here are some of the dishes we prepared during the taping of Primal Grill 3. (Show launches in May, 2010) Texas beef clod (smoked for 10 hours over oak) Jamaican jerk chicken Buccaneer ribs

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Primal Grill 2009

Primal Grill 2009 It's official. Steven has started taping the 2009 season of Primal Grill. Here are scenes from the set in Rio Rico, Arizona. Here Steven show how to light a chimney starter in preparation for smoking a batch of Cousin Dave's Chipotle Chocolate ribs. The shoot starts at daybreak and can run as late as 12:30 a.m. Three cameras capture the action from different angles.

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Smokin’ in Chicago

Smokin' in Chicago When Steven was in Chicago (fourth city in as many days on the 2008 tour), he stopped at a barbecue joint that's been generating a lot of buzz in the Windy City: Smoque. Brainchild of Barry Sorkin (top photo on the left), Smoque serves up spice-crusted brisket tender enough to cut with the side of your fork and dry rubbed St. Louis-style ribs that we bet you can't eat only one of. Best of all, it's right on the way to O'Hare...

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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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