In the wake of the pandemic, nearly everyone we know feels like they’re on spindly legs when it comes to hosting barbecues at home. Something that was so incredibly fun and spontaneous in the past now seems more…well…complicated.
What to serve for one of the first get-togethers in months? Keep it simple.
Sometimes, you just want need a bible-thick juicy steak, an Instagram-worthy, awe-inspiring hunk of meat sizzling hot off the grill. Especially this year. Our unanimous choice? A beef tomahawk.
Whew! It seems like warmer temperatures are finally here. Welcome, summer! Your grill, we assume, has been positioned in a prominent place, and is standing at the ready for everything from ribs, steaks, hamburgers, pulled pork, and vegetables. (OMG, have you seen Steven’s latest book, How to Grill Vegetables?
We love our fathers, but finding great gifts for them can be difficult! We’ve all struggled, trying to find something for Dad that will bring a smile to his face. If Dad is a griller, smoker, or lover of live-fire cooking, here are some ideas for over-the-top-gifts.
A whole pig is the apex of barbecue. As you climb the ladder of smoking enlightenment, at some point you’ll want to try one. There are too many variables (hog size, smoker design, weather, wood, and so on) to cover in a single recipe, but here are the basic guidelines.
Whether it’s the well-worn copy of The Barbecue! Bible you purchased when you began your grilling adventure, or the bookmark-filled Project Smoke you received when you bought your first smoker, we’re willing to bet that you have at least one cookbook by Steven Raichlen on your shelves. Steven’s writing has helped all of us become better grillers, much to the delight of our friends and families. And this year, with several bestsellers and thousands of recipes to his credit, Steven has written another gorgeous book that will take your grilling to the next level: How to Grill Vegetables.
I’ve spent much of my adult life in the pursuit of discovering new dishes, traveling the world’s barbecue trail to introduce my readers and viewers to live fire.
In the process, I’ve discovered a myriad of ingenious grilling techniques—from reverse-searing to rotisserie-smoking to “cavemanning” (grilling in the embers).
No, I haven’t gone over to the dark side. Let me state clearly: I’m not nor will ever be a vegetarian or vegan.
Nonetheless, I’ve just published my latest book (#32 if you’re counting) and the title is—gasp—How to Grill Vegetables.
In Argentina today, every event from birthday parties to local festivals includes a real-fire barbecue. There are no gas or charcoal briquettes in sight at these get togethers, only natural charcoal or real wood burnt down to fiery coals to cook the very beef-forward dishes. Sounds wonderful, doesn’t it?
We’ve worked with our friends at Ñuke to pull together what makes an asado so special so you can host your own. (Hint! It’s the time spent with family and friends that really makes it special…but the beef is key too.)