Steven Raichlen's Barbecue! Bible

Posts Tagged ‘spit roast’

Where’s Steven, and what’s he eating?

Where's Steven? And what's he eating?  During the next two years, Steven will be traveling extensively, gathering material for a new book. He'll be keeping you updated on his travels and discoveries. In the meantime, he challenges you to guess what country he's in, and what dish has made him take his ever-present notebook and pen out of his pocket. Extra points if you can name the restaurant. Post your answers (or guesses) here on the Barbecue...

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Patagonian Barbecue

Patagonian Barbecue The following was written by Nancy Loseke, Steven's assistant, who always tries to ferret out the best examples of barbecue wherever she goes in the world. On the outskirts of Santiago, Chile, partway up the side of a minor Andean mountain, is a restaurant the locals prefer to keep to themselves. It is called El Meson de la Patagonia--"Lamb Shack" for short. Even the feral felines that congregate on the periphery of the...

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Where’s Barbara?

Where's Barbara? As you know, Steven is back on the world's barbecue trail, researching his next book, Planet Barbecue. Happily, he doesn't have to go it alone. Here's Barbara Raichlen hard at work on the barbecue trail. So by now you know the rules: Tell us where Barbara is and what she's about to eat. Answer to the last Where's Steven?: Steven's at Don, a grill parlor/ truck stop in Belgrade, Serbia. The dishes featured are cevapcici...

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Professor Is In

The Professor Is In Photo courtesy of Ellen and Barry Zilin, Class of 2006 The final session of BBQ U for 2006 winds up this week at the beautiful Greenbrier Resort in White Sulphur Springs, West Virginia. The curriculum this year was decidedly international in scope with menus drawing their inspiration not only from the Americas, but Europe, Africa, and Asia. One of the dishes popular with the "student body" was spit-roasted Mechoui of Lamb...

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Beyond rotisserie chicken?

When Steven and Barbara visited St. Barts in the French West Indies last month, they found some singular spit-roasting at the Wall House restaurant in Gustavia. So what made it so different? First, there's what the Wall House cooks on the rotisserie--shish kebab, for example, and even whole fish--locally caught snapper basted with olive oil and fennel. Then there's the unique construction of the rotisserie: the spits hang vertically, so...

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Spit Roasted Onions

Spit roasted onions? If you've thought countertop rotisseries are good only for roasting chicken, check out these onions--quartered, marinated in equal parts honey, olive oil, and balsamic vinegar, and spit-roasted until crusty and brown in the rotisserie basket. They're fab. Outdoor grillers can achieve the same effect via indirect grilling. Boil down any leftover marinade to make an incredible sauce.

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Spit Roasting

Argentineans also know a thing or two about the virtues of spit roasting. Here chickens and baby goats are roasted to smoky perfection on a charcoal burning rotisserie.

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Argentina BBQ

Argentina's traditional BBQ is even more rustic than parilla. It's called asado and it's how the cowboys on the Pampas cooked their meat. Basically, you build a huge campfire, let it burn down to embers, and roast the meats on vertical stakes in front of the fire. And at least one restaurant in Buenos Aires still cooks this way--La Estancia. Here you see Estancia's pit master cooking baby goats in front of the pit. Each takes about 2 hours to cook....

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