Steven Raichlen's Barbecue! Bible

Posts Tagged ‘rotisserie’

ROTISSERIE

NOW THAT'S A ROTISSERIE! A lot of you write about spit-roasting, and in particular, how to do it over charcoal. Answer: Buy a rotisserie ring for a Weber kettle grill. But above is what I'd call a rotisserie set-up, and you don't even need electricity to run it. Note the ingenious counterweight system that turns the spit. To read more about the fascinating history of the rotisserie, check out the book Consider the Fork by Bea Wilson.

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TYLER FLORENCE ROTISSERIE

WHO SAYS YOU CAN'T EAT WELL AT AIRPORTS? Next time you fly in or out of the San Francisco Airport, check out Tyler Florence's restaurant, Rotisserie.

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ENGLISH ROTISS

HOT ROTISSERIE ON A COLD NIGHT Above is a photo postcard from our friend Marc Meltonville who runs the Historic Kitchens program at Hampton Court Palace. Yes, back in the 17th century, you had to crank the spits by hand. You'll never taste better roast beef!

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CONSIDER THE FORK

TASTING HISTORY Every once-in-awhile, you read a book that gives you a whole new perspective on a seemingly familiar subject. Such a work is Consider the Fork by British food writer Bea Wilson, a fascinating history of how we cook and eat and the implements we have used over the centuries to do so. Must reading for this crowd is Chapter Three: Fire--a history of live-fire cooking. Above is Wilson with a rotisserie roast beef, cooked Victorian...

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PRIME RIB

PRIME RIB ON THE SET OF LE MAITRE DU GRILL    Nothing says "luxury" like a full 7-bone prime rib. Here's how we did it on the set of Steven's French language TV show, Le Maitre du Grill.  Start with a full 7-bone rack--15 to 20 pounds of proteinaceous pleasure.    Stud it with garlic and rosemary and place it on the rotisserie.      Here's what it looks like after 2-1/2 hours of cooking. ...

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Need some warm weather?

Need some warm weather? Greetings from Playa del Carmen in Mexico's Yucatan. First things first: great tacos al pastor at El Fogon on the main avenue. The pork is marinated in achiote paste and pineapple and roasted on a vertical spit in a charcoal-burning rotisserie. It's continuously carved with a slice of fresh pineapple (see top of skewer), so everyone get's an end cut. The beach at the Rosewood Mayakoba. Luxury. Serenity. And ocean...

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So What’s New in the World of Barbecue?

So What's New in the World of Barbecue? Popcorn over the fire? Earlier this fall, Steven traveled to Cologne, Germany, to attend the largest barbecue expo in Europe. SPOGA brings together some of the world's most ingenious inventors and grill and accessory manufacturers. Here are some items that caught Steven's eye. A blast-furnace strength blowtorch for lighting charcoal without lighter fluid. Manufactured by Grilly.  Rotisserie...

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Beyond rotisserie chicken?

When Steven and Barbara visited St. Barts in the French West Indies last month, they found some singular spit-roasting at the Wall House restaurant in Gustavia. So what made it so different? First, there's what the Wall House cooks on the rotisserie--shish kebab, for example, and even whole fish--locally caught snapper basted with olive oil and fennel. Then there's the unique construction of the rotisserie: the spits hang vertically, so...

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