Steven Raichlen's Barbecue! Bible

Posts Tagged ‘steak’

TUCSON

GREETINGS FROM TUCSON!  Steven was in Tucson this past weekend for a fabulous event--the Festival of Books. He showed 'em how to make Tucson T-bones, ember-roasted steaks with fried jalapeno chiles. There are a lot of Planet Barbecue and "Primal Grill" fans in Tucson. Roast the steaks directly on the embers. Steven with fellow authors Scott Simon (left) and Frank De Ford of National Public Radio.

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LE MAITRE DU GRILL

WHAT'S COOKING ON LE MAITRE DU GRILL?    Tuscan-style grilled chicken under a brick ("Planet Barbecue," page 377). Steven's French TV show, "Le Maitre du Grill" is airing now on Zeste TV: Le Maitre du Grill.   Caribbean pineapple babyback ribs ("Planet Barbecue," page 234).    Spruce-grilled steak ("Planet Barbecue," page 162).

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Caveman T-bone hits the Today Show

Caveman T-bone hits the Today Show If you happened to be walking by Rockefeller Plaza at around 8:40 a.m. on June 29, you witnessed a strange sight: a guy cooking bible-thick steaks on a bed of blazing charcoal--without even using a grill grate. It was Steven, bringing his Caveman T-bones--and the Ultimate Grilling Contest--to the Today Show. Matt Lauer was intrigued--so intrigued, he whacked off a 1 inch slice of the steak even before Steven...

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The Perfect Steak from the 10th Anniversary Edition of Barbecue Bible

The Perfect Steak from the 10th Anniversary Edition of Barbecue Bible Admit it. What's the one dish you want to be able to nail every time you fire up the grill. How about the perfect steak? Here's a delectable recipe from the new full-color edition of Barbecue Bible. It's so quick and easy, you'll miss it if you blink. Start with a (barbecue) bible thick T-bone steak. Generously season on both sides with salt, white pepper, and mustard powder,...

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The Seven Secrets to Grilling the Perfect Steak

The Seven Secrets to Grilling the Perfect Steak When Steven and Barbara traveled to Spain for the wedding of their friends Terry and Mikey, they met some old friends in San Sebastian: Matias and Inaki Gorrochategui. The father and son team own the Casa Julio restaurant in the Basque town of Tolosa (and another in Madrid). When it comes to grilling steak, there are none better, and here you see them in action at their portable grill. Note secrets...

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All Fired Up for BBQ U

All Fired Up for BBQ U Greetings from Barbecue University! This week Steven is back at The Greenbrier for the start of the 7th season of Barbecue University. The first job of the day is to fire up 10 chimney starters. Here's a selection of our more than 2 dozen grills and smokers (from front to back Horizon Smoker, Brinkmann Smoker, Weber Smoky Mountain, Big Drum Smoker, VIking C4) So what's on the menu? This morning's class featured:...

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Where’s Barbara?

Where's Barbara? And what's she eating? As Steven continues to make his way around Planet Barbecue, the food just gets better and better. Here's a steak worth drooling over. Can you tell us who the cast of characters are and where the meal took place? As always, post your comments on the Barbecue Board at www.barbecuebible.com. Warmly, SR

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SALUTE TO STEAK/SALUTE TO OUR TROOPS

Salute to Steak ... Salute to our Troops  No matter where you stand on the war in Iraq or the administration, we can all agree that the troops fighting it deserve our support. Our friends at the Weber Grill Company have come up with a unique and tasty way to show your support: buy their new book: Command of the Grill

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picanha

One of the most unabashedly delectable meats at a chop house, like Chima, is picanha--a rolled piece of top sirloin with a thick cap of fat on top. Here's my step-daughter, Betsy, about to receive some paper-thin slices of picanha, the outside salty and crusty, the inside juicy and red. When meat's this good, you don't really need much of a condiment, but with barbecue, Brazilians traditionally serve farofa--cassava flour roasted with bacon, peppers,...

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Argentinean Steak

Naturally, steak plays a big part of Argentinean grill. The grass fed beef of the Pampas has a terrific flavor and texture. Pictured here is one of my favorite cuts: tira de asado--a long slender rib steak make by cutting the steer's rib cage crosswise. You can find this cut in many butcher shops and supermarkets in North America (particularly if there's a large Argentinean community nearby). You'll find a recipe for grilling tira de asado on...

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