“A chicken on every grill.” But what are your options when you open the refrigerator some weeknight to find a package of chicken breasts, thighs, legs—or even a whole chicken—begging to be used before the meat’s past its prime? Relax. You have many options.
Americans may now be much better acquainted with Korean barbecue—usually beef dishes such as bool kogi/bulgogi (thin slices of beef, marinated then grilled) or galbi/kalbi (grilled cross-cut short ribs).
Speaking from the set of Project Fire, his latest TV show, Steven said, “That was the best lamb I’ve ever eaten.”
No surprise there, as the steaks and chops were sent to the recent shoot by John and Sukey Jamison of Jamison Farm. (We always try to acquire the very best food for the cameras, and they’ve been supplying Steven’s shows for many years.) Their contact info has been in the “little black books” of the country’s top chefs and restaurants for decades. Now, you can use the same lamb purveyor for your Easter or Passover Seder dinner as Alice Waters, Dan Barber, Eric Ripert, Tony Bourdain, Daniel Boulud, or . . . Steven Raichlen.
Perhaps you’re neither Irish nor Catholic. Maybe you hate Notre Dame football. There’s still no harm in celebrating St. Patrick’s Day. But did you know that not even corned beef is Irish? Unable to find the cut of meat they were accustomed to using, Irish immigrants to America appropriated the brisket being cured as pastrami and corned beef in Lower East Side delis.
They’re finally here! Following the popularity of Steven Raichlen’s Project Smoke Spice Rubs, you can now enjoy 6 new barbecue sauces.
Barbecue University—the incredible hands-on grilling class founded and hosted by Steven Raichlen to share his grilling and barbecue expertise—is just around the corner. One of our favorite springtime tasks is developing the menus. Since 2001, thousands of students have attended these three-day sessions, many traveling thousands of miles to learn the secrets of live-fire cooking from one of the world’s foremost authorities. Hosted by the luxurious Forbes 5-star Broadmoor resort in Colorado Springs, Colorado, students have come from as far as Dubai, Australia, Germany, and other countries.
Blackened seafood has become such a fixture on America’s food landscape, it’s hard to remember the commotion New Orleans chef Paul Prudhomme caused when he first demonstrated it on national television. At the time, the technique—charring, make that damn near incinerating—spice-crusted fish in a screaming hot ungreased skillet—sent TV producers lunging for their fire extinguishers. As it often happens in America, once a new dish is widely embraced, it becomes bastardized to the point where its creator would disavow it—if he even recognized it. Perhaps you’re too young to remember blackened fish in its glory days, or perhaps you’re nostalgic for the real McCoy before it became a cliché. In any case, this is one skillet dish you’ll want to prepare on your grill.
Hurry! Sweepstakes ends tonight, 2/28 at 11:59 pm EST.
One lucky winner will receive:
• A 4-Rack Bradley Digital Smoker: Temperature, time, and smoke are completely controllable in this efficient Bradley model, so you can easily decide how much smoke you want, how long your food is going to be smoked for, and at what temperature.
• 3 Bottles of Fresh-Pressed Olive Oil: The path to success with any recipe starts with the freshest ingredients. And you can’t do any better than the Fresh-Pressed Olive Oil club.
• A copy of Project Smoke: Steven’s New York Times bestselling cookbook, teaches you cold smoking, hot smoking, smoke-roasting and smoke-braising, plus 100 mouthwatering recipes that will blow you away.
Have you celebrated the Chinese New Year yet this winter? Why not use what time is left of the 15-day annual celebration, and start a new tradition for your family. As I’ve written in the past, Chinese culture generally shies away from grilling as a cooking method. But the dishes that are grilled will bring you new flavors that will delight your taste buds and have you marking your calendar for this season every year.
When planning a party for a large group, grilling a large hunk of meat, like shoulder or brisket, is the order of the day.
But what about intimate gatherings—like romantic date for Valentine’s Day? Well, while other things are heating up, you should definitely fire up your grill.
Each new year dawns with a chance to learn new techniques, and expand your knowledge of this hobby (obsession?) we all share in grilling and smoking. As Steven writes every January, there are new trends appearing each year that allow even the most experienced griller to develop new skills.
The second biggest eating day of the year in America after Thanksgiving—Super Bowl Sunday—is almost upon us. And unless you’re one of the few sports fans who are shelling out over $5000 a ticket to watch the contest in Minneapolis, you’ll likely be viewing the game from the comfort of your own living room.
