Steven Raichlen's Barbecue! Bible

Posts Tagged ‘rotisserie’

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10 Awesome Gift Ideas for Dad on Father’s Day

10 Awesome Gift Ideas for Dad on Father’s Day

Compared to moms, dads are notoriously difficult to shop for. One thing’s for sure: a bouquet of flowers won’t cut it. But if your father enjoys grilling or barbecuing (and few dads don’t), you don’t need to stress out. Which brings us to one of our most popular blogs of the year: our annual Father’s Day Gift Guide. We’re publishing it well in advance of June 18th this year, to give you a full month to shop for a gift for that most important man in your life. And if you’re a father yourself and see anything here you’d like . . . well, no one would blame you for printing out this list and...

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Steven Raichlen Predicts Barbecue Trends for 2017

Steven Raichlen Predicts Barbecue Trends for 2017

Beer-can breakfast burgers. Photo by Richard Dallett. A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more interesting fuels and flavorings than ever before. The bad news? There is no bad news. Just more great grilling and smoking for the year to come. And now, some of those trends: [caption id="attachment_15336" align="alignnone" width="480"] Left...

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Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Try This at Home: Brazilian-Style Rodizio

Let the Turks have their shish kebab and Indonesians their sate. I raise my fork for churrasco (pronounced shoe-HRA-skoo), Brazil’s spit-roasted version of barbecue. So when a young Memphis, Tennessee entrepreneur, Blake Carson, offered to send one of his rodizio grills to Barbecue University, I couldn’t say yes fast enough. Eyes popped and jaws dropped when students realized they could reproduce the Brazilian steakhouse experience in their own backyards. Blake has designed a new...

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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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