The best way to cook “yard birds,” as they’re called on the competition barbecue circuit, is rotisseried on the grill over a wood fire or a fire that’s enhanced with wood chunks or smoking chips. The slow, gentle rotation promotes even cooking and bastes the bird with its own juices, both inside and out. Plus, roasting chickens at higher heat ensures crisp—not rubbery—skin.
What do the words arrachera, fleica, or ahnchangsal have in common? Respectively, they are Spanish, Romanian, and Korean terms for one of the beefiest-tasting cuts of meat on Planet Barbecue—skirt steak. We’ve put together can’t-miss tips for the best skirt steak on your grill.
Of course, you don’t need an excuse to clear a path to your grill or smoker and make something wonderful to lift spirits and nurture the soul. Check out these seven recipes for some of our favorite February dishes to give you the perfect excuse to do some winter grilling.
This February we’re helping you conquer those mid-winter blues with a sweepstakes! With the right tools and a brand new grill, you can power through the last days of winter. Enter our sweepstakes for a chance to win!
The current situation just affirms what we’ve always said, and that is, the best place to enjoy Super Bowl Sunday is in your own home where there is comfortable seating (and convivial seatmates), fewer distractions, cheaper parking, shorter lines to the bathroom, and above all—better food, preferably hot off the grill. Here’s what we’re grilling for Super Bowl Sunday in honor of the Chiefs and Buccaneers.
Most of us think of beef brisket when “burnt ends” are mentioned. So, why the interest in pork belly burnt ends? My first thought was that they would be delicious since it is bacon. Second, it would not take as long to make as brisket burnt ends. Third, I like to try new recipes.
One of our favorite New Year’s rituals here at Steven Raichlen, Inc., is to look back on the past year and identify the most searched barbecue topics, trends, and recipes on our website. This roundup, which includes the two blogs we publish weekly as well as nearly 1000 of Steven’s recipes, helps us understand how to be an even better resource for you in the future.
Covid vaccines have arrived. The election year is behind us. I’m beginning to allow myself to think that 2021 will be not only better than 2020—but awesome. With the new year come new trends to help us grill and eat better. As I look into my barbecue crystal ball, here’s what I see for 2021.
This year, like most of us, I’ve been confined to my home—except for a brief trip to Baltimore to tape Project Fire Season 3. So for part one of this year’s trends blog, I’m largely relying on you! I asked my followers what trends they’ve observed. The results have been both predictable (sadly) and encouraging.
Enjoy the worry-free grilling experience provided by the Wireless Meat Thermometer from Yummly®. Yummly® then monitors the meat’s and grill’s temperatures to let you know exactly when to flip and when to pull the food out (including resting time!).
For the big holiday meal, you’ve likely served prime rib, smoked ham, or turkey. But we’d like to introduce you to one of our new favorites, Italian porchetta.
It’s in this spirit that we once again assembled our annual holiday gift guide for grillers and smokers. Chances are good you’ll discover something you want for yourself!
