BBQ 500 Club
The Steven Raichlen 500 Club Fall Feast!
The 500 Club has a simple unfailing formula for your maximum enjoyment of food – do as many Steven Raichlen recipes as possible every chance you get!
So, for the month of October 2024, we invited our members to prepare and post a SR dinner of their choice with 3 mouthwatering recipes, from any of Stevens books, all in one unforgettable culinary experience!
We pulled out our grill books and fired up the grill to see what kind of fabulous dinners we could create with beverages, starters, soups, salads, main courses, sides or desserts.
We put together a dream Steven Raichlen dinner for our own enjoyment, and the oohs and aahs of our fellow 500 Club members!
This is how Alynne and I discovered the way to turn a really good barbecue dinner into something truly extraordinary and memorable. We invite you to do likewise!
Best,
Robert & Alynne
Steven Raichlen Recipes for Fall
FRANK & KELLEY DETURO
We made Tandoori Beer Can Chicken (Beer-Can Chicken, rating 4.7) I have never skinned a whole chicken. The tandoori marinade made a nice flavorful shell on the outside of the bird. To go with it was Persian rice (The Barbecue! Bible, rating 4.5). Great flavor from the saffron, but the crust stuck to the pan. We’ll get it next time!
ROBERT & ALYNNE DOUGLASS
HERE IS OUR RAICHLEN FALL FEAST!
Venetian Shrimp Grilled with Bread Crumbs and Sage – Planet Barbecue! This dish merited a 4 ½ star rating from Alynne, a 5 from Robert and a 4.2 from his daughter, Annie. Really different and delicious. That Venetians serve some of the most pristine seafood on the planet is obvious!
Grilled Cheese Kebabs (Tandoori Paneer) – Planet Barbecue! Both of us rated this recipe 4 stars, and a 3.8 from Annie. We substituted fresh mozzarella because we couldn’t get paneer here in our area of Spain. Very good and would be even better with paneer! Peppers, red onion, tomatoes, fresh mozzarella with baste that includes cilantro, garlic, ginger, butter, and sesame seeds.
Your Basic Grilled Bread – How to Grill Vegetables (Garlic, Parsley, Parmesan) This recipe was VERY tasty and earned 4 ½ stars from Alynne and 5 from Robert and Annie.
PAUL EISENBERG
One of the things I like best about Steven’s books are the ideas and inspiration. For my Fall Feast, I adapted some recipes, mostly from Project Fire, using ingredients I had on hand. So instead of Spanish ham and Manchego cheese, I stuffed chicken breasts with slivers of Swiss cheese rolled in thin slices of hard salami. And some garlic butter was a perfect finisher for the chicken, as well as the main flavoring for the mushroom recipe from Barbecue Bible…
SUSAN ORTIZ
I did this last night for my Fall Feast!! Cavveman Ribeye, Dukkah Sweet Potatoes and Frittata Two Ways (bites and pier for dinner and breakfast, respectively).
BERNIE PASS
Bistecca alla Fiorentina (Florentine Style Steak, The Barbecue Bible), Hasselback Potatoes with Parmigiano-Reggiano (Project Fire) and Grilled Vegetables (just olive oil, salt and pepper) drizzled with Balsamic Drizzle (Barbecue Sauces, Rubs and Marinades).
BRYAN PRAETORIAN
Super Supper Saturday night. Oak smoked cherry glazed grilled ribs. Personal tweak was using side ribs. Baby backs were almost twice the cost and half the meat. Served up with a curried vermicelli and a salad with Tel Banir, an Armenian cheese I found and looked interesting with Steven’s spice scented yogurt for a dressing.
SAM & CHARLENE SWANLUND
For the Raichlen Fall Feast, we went to Man Made Meals for our three recipes: Chairman Mao’s Ginger-Soy Braised Pork Belly, Korean Kimchi Slaw, and Dark and Stormy (drink not pictured). Maybe not an expected choice of recipes for fall, but the cinnamon stick in the braise sure made it smell like fall. There was also ginger in each recipe which had a nice warming spice to it all.
Check out our 1000+ Recipes section here on Barbecue Bible.Com
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