Steven Raichlen's Barbecue! Bible

Posts Tagged ‘sausage’

Upping Your Sausage IQ: How to Grill and Smoke Sausages

Upping Your Sausage IQ: How to Grill and Smoke Sausages

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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Planet Barbecue

A Yankee Grills Bratwurst

A Yankee Grills Bratwurst

Sometimes, desperate times call for desperate measures. Some years ago, I found myself at a book signing with a much larger crowd than expected. We had bratwurst -- provided by one of my TV sponsors at the time, Wisconsin-based Johnsonville Sausage, LLC. We had a grill -- that mammoth kettle-on-steroids known as the Weber Ranch (the one so many of you have e-mailed us about). What we did not have was manpower -- trained volunteers able to cook the brats without turning...

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Barbecue University

Grilled Sausages — No More Flare Ups!

Grilled Sausages — No More Flare Ups!

Say it ain’t so: Pinkberry in the North End?! When I lived in Boston, this warren of winding streets was our Little Italy, and you’d no more go there for yupscale yogurt than you’d root for the Yankees at Fenway Park. If you happened to come here during a street festival, like the Feast of Saint Anthony, you’d know you weren’t in Kansas—or even Boston—anymore. Crowds thronged streets once trod by Paul Revere. The soundscape was a cacophony of religious processions and street singers. As for the taste of the North End, more than 100 vendors and pushcarts sold everything...

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FATTIE

YOU CAN GRILL WHAT?!!! Here's a little piece of heaven from The Burn Co. in Tulsa, Oklahoma. Meet the infamous "fattie", a porcine extravaganza featuring pork sausage, spicy sausage, and smoked sausage swaddled in a bacon blanket and smoked on a Hasty Bake. Yes, take an extra Lipitor, and no, I bet you can't eat just one slice.

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Beer, Brotherhood and Brats

Beer, Brotherhood and Brats It's a triumverate without equal once football season kicks into high gear. We've got you covered in this "Mile Long" brat sandwich, which can be expanded to suit the number and appetite of your buddies. Talk about a killer dish for tailgating! Here's the recipe. You supply the beer and brotherhood. Incidentally, for Steven's best tailgating tips and recipes fit for parking lots, click HERE MILE-LONG BRAT SANDWICH...

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PAELLA ON THE GRILL

PAELLA ON THE GRILL  From time to time, we'll give you an exclusive preview of recipes that will be featured on the next season of Barbecue University on PBS. Here's the first--Paella on the Grill--cooked over wood as it was centuries ago in Eastern Spain. The filming and production crew devoured it on the spot. Paella on the Grill Serves 6. 2 tablespoons extra-virgin olive oil 2 chorizo sausages 1 chicken, cut into 8 pieces Coarse...

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BRATWURST, ANYONE?

BRATWURST, ANYONE? August 5th may not be a red letter day in politics or history, but if you happen to live in Sheboygan, Wisconsin, it's the biggest day of the year: Brat Days. The whole town turns out to celebrate Wisconsin's favorite food for grilling, manufactured nearby by the world's largest bratwurst company (and one of the proud sponsors of the BBQ U TV show): Johnsonville Sausage. Steven marched in the Bratwurst Parade, then gave...

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