Steven Raichlen's Barbecue! Bible

Posts Tagged ‘vegetables’

Hot Stuff

Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

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Barbecue University™

Tips from BBQ Bootcamp Part 2

Tips from BBQ Bootcamp Part 2

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below is Part 2 of my favorite grilling tips to help you kick off the season the right way. (For Part 1 click here.) 7. Boiling ribs is a rookie mistake Never, EVER boil...

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Hot Stuff

What It’s Like On A Barbecue Book Tour

What It’s Like On A Barbecue Book Tour

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it's like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes. Q: How do you choose where you eat in a city you're visiting? Recommendations, random choice, or reviews on the Internet? SR: Often I call the local restaurant...

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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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Grills We Love

Grills We Love: Arteflame

Grills We Love: Arteflame

If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire. Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

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Barbecue University™

Grilling in the Embers

Grilling in the Embers

This form of grilling is as old as humankind itself. Back before man invented grill grates or gridirons or even sharpened sticks for making shish kebabs, people cooked foods in the fire. Literally in the fire. Precisely, right in the coals. They laid root vegetables or meat directly on the embers and let the radiant heat of the coals do the cooking. When the food was ready, the ashes were brushed off. Barbecue was born. I like to call this primitive kind of grilling...

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Strategies and Recipes for Healthy Grilling and Smoking

Strategies and Recipes for Healthy Grilling and Smoking

Photo by Rob Baas. Whether you’ve resolved to shed a few pounds picked up during the holidays or have committed to making lasting lifestyle changes, your grill or smoker can be an invaluable ally. We know what you’re thinking—that some of barbecue’s most ardent practitioners are more Buddha-like than buff, that the only thing “shredded” at their table is the pulled pork. (We watch BBQ Pitmasters, too.) But chalk that up to overindulgence or bad genes. The truth is, live fire cooking is actually...

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Grilled and Smothered Artichokes from the Vegetable Butcher

Grilled and Smothered Artichokes from the Vegetable Butcher

From The Vegetable Butcher. Photo by Matthew Benson. You may be able to carve meat, but butchering vegetables...? Today’s guest blog post comes from fellow Workman Publishing author, Cara Mangini, who wrote a fabulous book called The Vegetable Butcher. Yeah, I know, most of you are unrepentant carnivores—me too—but these gorgeous and unbelievably tasty grilled artichokes sure made me sit up and take notice. We’re talking top-ten-dishes-of-the-year delectable,...

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Grilled or Smoked: Our Best Thanksgiving Side Dishes

Grilled or Smoked: Our Best Thanksgiving Side Dishes

In most households, turkey is the rock star of Thanksgiving dinner. Smoke-roasted whole and brought to the table with fanfare, it is the enduring symbol of this uniquely American holiday. But have you noticed, once plates are piled high, our forks tend to go to one of the side dishes? We can’t get enough of our herbed stuffing/dressing, candied yams, corn pudding, smashed potatoes, and inexplicably, old-school green bean casserole. Without straying too far from the prescribed path, may I suggest that...

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Gazpacho Hits the Grill

Gazpacho Hits the Grill

Photo by Richard Dallett. Triple digit heat across the Midwest and Europe. Drought in California. Wildfires throughout the West. 2015 is shaping up to be one of the most torrid summers on record, and that’s before you factor in the heat of the grill. For years, I’ve relied on a simple remedy from the garden to beat the heat—a sort of a cross between a cold soup and salad. The Spanish call it gazpacho. I call it the most refreshing...

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