O Coffee how we love thee! Strong coffee and espresso have helped us survive long overnight smoke sessions and clear early morning mental fog enough to prep a brisket for an all-day cook. Perhaps it is the reliance on caffeine that inspired the first barbecuers to use coffee in their recipes. Whatever the reason that introduced coffee to the barbecue scene, it has been a happy marriage between the two.
Tailgating is more than just the act of grilling with friends and family. It is a fall tradition made even greater by the anticipation of your team’s charge to victory. And in a way, the tailgating itself has become a competition.
Jamaican jerk brisket. Wood oven lobster mac ’n cheese. Montreal smoked meat. Korean pork sliders with Asian slaw. Lone Star poppers. Caveman corn. Grilled watermelon salad. Chocolate brownie s’mores with bourbon and bacon. Smoked martinis.
America is blessed with an incredibly rich barbecue culture. Many countries grill. Some smoke. But only one, the United States, has a deep, rich, and highly evolved tradition of both barbecuing (smoking) and grilling.
When Americans are polled about their favorite foods for grilling, steak always heads the list. A slab of beef is the perfect food for the grill. Its broad surface area soaks up wood and smoke flavors, and it cooks quickly.
Hurry! Ends Soon: Stock Up on Steven Raichlen’s Cookbooks for Less Than $3. From time to time, Steven’s publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. This month, you have a chance to purchase TWO of Steven’s recent ebooks for less than $3 each.
The sweepstakes grand prize is a stunning Angara grill table from iBBQ. Marrying European design with American ingenuity, it’s the ultimate expression of Social Grilling™ as guests grill their own food, from appetizers to desserts, in an intimate setting. As the host, you’ll finally be free to enjoy your own party!
Warning to all you carnivores out there. This blog and recipe are vegetarian. But we promise you won’t miss the meat.
Raichlen’s rule holds that if something tastes good boiled, baked, sauteed, or fried, it surely tastes better grilled.
Yakitori sauce is the best grilling sauce on Planet Barbecue. Lathering it on yakitori with a basting brush as you cook it will take you on a one-way trip to flavor central!
The first dip takes place halfway through the grilling and serves to glaze the mixture onto the meat. The second dip coats the meat like a sauce.
It’s midsummer, and you’re no doubt looking for inspired dishes to wow friends and family at your next backyard party. We have three words for you: boneless pork loin.
Travel the world’s barbecue trail and chicken wings are a constant—slathered with hot sauce in Buffalo, New York; spit-roasted with garlic and lime in Brazil; marinated in beer in Australia; and salved with sesame oil and sweet soy sauce in Singapore. That’s the inspiration for these wings, which bring additional crunch to the party in the form of a nutty sesame seed crust.
Summer is prime grilling time for many reasons—perhaps most prevalently as a way to bring friends and family together during a backyard party. For many grilling enthusiasts, however, the main reason has been to keep your kitchen cool during the hot summer months. Remove the oven from the equation, and enjoy the sun on your face while cooking. What could be better?
