Steven Raichlen's Barbecue! Bible

Posts Tagged ‘sausage’

Planet Barbecue

Sandwiches Hit the Grill

Sandwiches Hit the Grill

It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...

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Grills We Love

Grills We Love: Arteflame

Grills We Love: Arteflame

If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire. Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

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For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage. And when it comes to sausage grilling expertise, I turn to our house authority, my stepson, Jake Klein. Jake owns Jake’s Handcrafted, a Brooklyn sausage gastro-pub, where all the sausage is made and smoked on the premises. Traditional sausage, like Jake’s celebrated pepper- and mace-scented...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

“The Tokyo chicken number (juicy, salty and spicy from shishito peppers) is the most appealing chicken sausage I can remember,” wrote restaurant critic Pete Wells in a recent New York Times story. He went on to describe the double smoked brisket sausage as a “phenomenal piece of barbecue, packing more smoke into a sausage than I’d thought possible.” You got that right, Mr. Wells. Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn,...

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Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Guilty as charged. Of grilling the same familiar foods over and over—you know, steak, salmon, bratwurst. We all do it (even me), when the wide wondrous Planet Barbecue beacons. It’s time to break out of your comfort zone: to try some different foods on your grill and new techniques for grilling them. To get you started, here's my top 10 list of offbeat foods to fire up your grill for right now. Halloumi: This snappy salty white cheese from Cyprus is designed not to melt at high temperature. Which...

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Raichlen Predicts: BBQ Trends for 2015

Raichlen Predicts: BBQ Trends for 2015

2015 already? Seems like I just sat down to write last year’s predictions. Many came true, like really big steaks and cocktails get smoked. So here’s a look at my crystal ball for Planet Barbecue 2015. I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general. Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing...

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How to Grill and Smoke Sausages: Contain Flare-Ups

How to Grill and Smoke Sausages: Contain Flare-Ups

In our last blog post we told you about 10 sausages from around Planet Barbecue you need to know about now. In this post we’ll tell you how to cook any sausage—fresh (raw), cooked, cured, or smoked, using a revolutionary new method pioneered by yours truly. Read on. The traditional way to grill sausages is directly over the fire. The traditional way to cook sausage often leads to colossal conflagrations and flare-ups. If you choose to direct grill your sausages (as most...

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Test Your Sausage IQ: The 10 Best Wurst for Grilling

Test Your Sausage IQ: The 10 Best Wurst for Grilling

Is sausage the new bacon? Artisanal sausage restaurants are popping up like proverbial mushrooms after a rainstorm. My stepson runs one—Jake’s Handcrafted in Brooklyn. Check it out and tell Jake that Steven sent you. According to Nielsen data, sausage sales more than doubled in the last 10 years, topping 4 billion dollars. Germany remains the world’s undisputed sausage capital with over 1,200 distinct varieties. But sausages are enjoyed all over Planet Barbecue, from Thailand’s sai krok Isan (sweet fermented pork sausage) to Spanish morcilla (blood sausage spiked with cumin). If you’ve never...

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Sausage Meets Apple

Sausage Meets Apple

This blog post is brought to you with support from our sponsor. It’s a simple idea that delivers big flavors. Stuff a sweet fall apple with savory breakfast sausage (we used Farmland breakfast sausage, graciously provided by the sponsor of this blog post) and roast it in a smoker. Splash in a little maple syrup for sweetness and add a cinnamon stick for spice. Serve it for breakfast, or as a late night snack, or pretty much any time in between. It makes a great...

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