Steven Raichlen's Barbecue! Bible

Posts Tagged ‘shellfish’

Iron Meets Smoke: Grilling on a Plancha

Iron Meets Smoke: Grilling on a Plancha

The Spanish call it plancha. Argentineans call it champa. I call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill. A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and yes, even diced poultry...

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What’s New in Best of Barbecue

What’s New in Best of Barbecue

Some of you (actually, I hope most of you) know my Best of Barbecue products. In the last ten years we’ve developed more than 100 grilling tools, fuels, and flavors. Tools like the Lumatong (lighted tongs so you can see what you’re grilling at night); Grill Hoe (for configuring your charcoal); and the Ultimate Grill Brush (yeah, the super macho long-handled brush you see me use on Primal Grill.) Grilling fuels, ranging from fragrant Olive Wood Chunks to cabernet-scented Wine Barrel Staves. Big flavored rubs and barbecue sauces that run the gamut from coffee-flavored Java Rub (awesome...

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6 Things You Need to Know About Buying Shrimp

6 Things You Need to Know About Buying Shrimp

Shrimp on the barbie? You bet. This small crustacean looms large on Planet Barbecue. It’s universally available, relatively affordable, quick cooking, and sizzled on the grill in virtually every corner of the world. We Americans consume more shrimp per person per year than salmon, cod, or tilapia combined. When shrimp is good (sweet, fresh, and firm), few crustaceans can rival it. It’s a succulent, snappy crescent of pure protein—18 grams per 3 ounce serving. Shrimp is so accommodating, it even tells you when...

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