Steven Raichlen's Barbecue! Bible

Posts Tagged ‘South America’

Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Hot Stuff

New Season of Project Smoke to Premiere

New Season of Project Smoke to Premiere

Steven Raichlen’s Project Smoke, the first how-to series to focus on smoking virtually every type of food, will premiere its third season on public television starting Memorial Day weekend. Project Smoke stars live-fire cooking expert and author Steven Raichlen and is presented by Maryland Public Television. Project Smoke brings the art of smoking and grilling from the competitive barbecue circuit to the American backyard. The new season was...

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Project Smoke Quiz: Barbecue Dishes from Around the World

Project Smoke Quiz: Barbecue Dishes from Around the World

What do you know about grilling/smoking specialties on Planet Barbecue? Test your knowledge of barbecue dishes from around the world with this short quiz. Learn more about world grilling in Planet Barbecue! Take another quiz on barbecue and grilling techniques.

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Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Have you ever gone out to eat only to be ambushed by a dish so memorable that it haunts your dreams, daring you to try to replicate it at home? My obsession (not counting a dalliance with Korean tacos) is Peruvian chicken, aka pollo a la brasa, or simply “charcoal chicken.” I adore its crisp, flavorful, smoke-kissed skin, its juicy flesh and the herbaceous, positively addictive green sauce that accompanies it. I first encountered this version of spit-roasted chicken in the Washington D.C. exurb of McLean,...

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Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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12 Bad Dogs: The Hot Dog Goes Global

12 Bad Dogs: The Hot Dog Goes Global

National Hot Dog Day is Thursday, July 23. Now you know. Time to teach that old dog some new tricks. And doing the teaching: my cousin, David Raichlen. (Perhaps you know his chocolate chipotle ribs in my book Best Ribs Ever.) Anthropology professor at the University of Arizona by day (he’s currently in Tanzania researching hunter gatherers), and barbecue addict nights and weekends, Dave introduced me to a cross-cultural food phenomenon taking southern Arizona by storm: the Sonoran hot dog. Said dog comes wrapped and cooked in bacon, jammed onto a soft sweet roll under a deluge of charros (stewed beans), grilled green onions and jalapeños,...

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Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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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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Planet Barbecue

Sauces, South American-Style

Sauces, South American-Style

“The best sauce in the world is hunger,” observed Cervantes. (La mejor salsa del mundo es la hambre.) I bet the author of Don Quixote never tasted Argentinean chimichurri or molho à companha from Brazil. Argentinians could no more imagine grilled beef without their tangy, garlicky, olive oil- and herb-based chimichurri than Brazilians could dig into traditional churrasco (a belt-loosening array of spit-roasted meats carved off sword-like spits directly onto your dinner plate) without a bowl of onion- and chile-laced molho à companha (country salsa). We North Americans may think we have a monopoly on barbecue sauce. But since the moment our prehistoric...

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