Steven Raichlen's Barbecue! Bible

Posts Tagged ‘salt block’

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Steven Raichlen Predicts Barbecue Trends for 2017, Part 2

Last week we posted seven of Raichlen’s predictions for barbecue trends in 2017. Here are six more exciting trends. New steaks: This one pops up on my list every year, but the truth is, in our insatiable appetite for beef, we keep discovering (or rediscovering) new steaks. Had your fill of T-bones and rib-eyes? Make way for baseball steaks, Vegas strips, and spinalis dorsi, aka rib-eye cap, and more. Big flavor and an even bigger break on the price. Check out our two-part series here and here. Tomahawk everything:...

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Salt Brick Chicken and More

Salt Brick Chicken and More

Pollo al mattone (chicken under a brick) is one of the glories of Italian grilling. It’s so revered by Italian grill masters, that two food-obsessed cities claim its parentage: Florence and Rome. The theory is simple: you grill a spatchcocked chicken under a foiled brick. The weight of the brick compresses the meat, producing a firm, pleasing texture and crackling crisp skin. And the technique keeps delicate meats, like chicken breasts, from drying out on the grill....

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Eat Your Words

Salt Block Grilling!

Salt Block Grilling!

Mark Bitterman has one of the coolest jobs on the planet, and if his name sounds familiar, perhaps you’ve been to his The Meadow store in Portland, Oregon, or Manhattan. The author-retailer -- who wrote Salt Block Cooking (Andrews McMeel Publishing) -- collects salt the way Imelda Marco accumulated shoes. (He also deals in exotic chocolates, rare bitters, and more than 50 types of vermouth.) If Americans now routinely grill with flat crunchy crystals...

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