Steven Raichlen's Barbecue! Bible

Posts Tagged ‘spit-roasting’

Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Try This at Home: Brazilian-Style Rodizio

Let the Turks have their shish kebab and Indonesians their sate. I raise my fork for churrasco (pronounced shoe-HRA-skoo), Brazil’s spit-roasted version of barbecue. So when a young Memphis, Tennessee entrepreneur, Blake Carson, offered to send one of his rodizio grills to Barbecue University, I couldn’t say yes fast enough. Eyes popped and jaws dropped when students realized they could reproduce the Brazilian steakhouse experience in their own backyards. Blake has designed a new...

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The Feast: Porchetta Goes Whole Hog

The Feast: Porchetta Goes Whole Hog

Every once in a while, you come across an idea so original, so insanely mouthwatering, and just so darn cool, you shelve whatever else is on your grill or smoker to try it. Such is Michael Garcia’s porchetta, a whole hog skillfully boned, stuffed with fennel, garlic, herbs, and other seasonings, tied into a compact cylinder, spit-roasted, and served skin crackling crisp off the fire. Hey, if you do try it (I mean when you try it), send photos to the Barbecue Board. Thanks, Mike. –Steven...

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High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

High on the Hog Holiday Dinner: The Ultimate Pork Loin Rib Roast

In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to think of it as the pork equivalent of beef prime rib—but with an eminently friendlier price tag. Essentially, a pork loin rib roast consists of conjoined pork chops—lean, tender, moist, sweet loin meat on bones you will gnaw...

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Barbecue University™

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

Spit-Roasted Thanksgiving Turkey That’s Got Mojo

For me, the big question for Thanksgiving is what’s the best way to cook turkey. Over the years, I’ve tried dozens of methods, from roasting, baking, braising to deep-frying. As you might imagine, my current favorite method involves building a fire—specifically, firing up a smoker or a grill. Over the next month, I’ll be sharing with you my favorite live-fire cooked turkeys. To get you started—here’s a adobo-marinated, mojo-sauced,...

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