Steven Raichlen's Barbecue! Bible

Seafood

Hot Stuff

Watch Steven Smoke Seafood to Perfection

Watch Steven Smoke Seafood to Perfection

If you've been following our blog lately, you know that we've been compiling recipes and tips to help you take advantage of October's spectacular food holidays. National Pizza Month brought out our frugal side, while National Pork Month and National Sausage Month had us reexamining our most popular recipes and keeping it fresh with new twists on the classics. In honor of National Seafood Month this October, we'd rather watch the recipes come to life than read about them. Words...

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Hot Stuff

Don’t Lose These: Recipes for the “Cadillac” of Salmon

Don’t Lose These: Recipes for the “Cadillac” of Salmon

Salmon is the little black dress of the fin fish world—beautiful, flavorful, and above all, versatile. It can be baked, poached, sautéed, and of course, grilled or smoked. No wonder it’s a global (and Raichlen!) favorite. But its appeal doesn’t stop there. Salmon’s payload of protein and Omega-3 fatty acids makes it one of the healthiest seafood choices for consumers. For American salmon lovers, the coming weeks on the calendar are...

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Hot Stuff

Grilled Fish for Lenten Fridays

Grilled Fish for Lenten Fridays

What is Lent? For the 40 days preceding Easter Sunday, many Americans, especially Catholics, observe Lent as an important religious period of the year. The activities of Lent are meant to increase mindfulness, prayer and adherence to certain practices. How does fish relate to Lent? One particular way that observers can participate during Lent is to give up red meat on Fridays (or during the entire 40 day period). While that may cancel a weekly Friday...

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Planet Barbecue

Like It Hot—Grill It Hot

Like It Hot—Grill It Hot

As the summer kicks into high gear and temperatures soar, the best way to beat the heat is . . . to join it. Fiery foods make you sweat, and perspiration is the body’s natural cooling mechanism. Fiery foods are enjoyed in hundreds of the world’s top food cultures. Indeed, people in some of the warmest climates across Planet Barbecue eat some of the spiciest food. Here, to challenge your inner fire-eater, are some of the most fiery dishes on the world’s barbecue trail. Just be sure to keep a glass of cold beer (or better...

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Planet Barbecue

Taco Tuesday Hits the Grill

Taco Tuesday Hits the Grill

Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. And now, tacos have their own day! Taco Tuesdays have become a ritual in kitchens across the country. We challenge you to mix it up this week, and grill your taco ingredients! We've compiled a list of recipes below to get your started. 1. Shepherd’s Tacos (Tacos al Pastor) Like many totemic dishes on Planet Barbecue, the tacos al pastor...

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Tips for Planked Salmon

Tips for Planked Salmon

Excerpted from Steven Raichlen's Beer-Can Chicken. Chances are, if you’ve visited the Pacific Northwest you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a woodier, smokier flavor in the case of alder. It also tends to absorb...

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How to Buy Shrimp, Plus 6 Terrific Recipes

How to Buy Shrimp, Plus 6 Terrific Recipes

Photo by Richard Dallett. "It was the best of times, it was the worst of times."       —A Tale of Two Cities by Charles Dickens (1859) Though his novel took place during the French Revolution, Charles Dickens could have been referring to the worldwide state of the shrimp industry. The good news? These succulent crustaceans are the most popular seafood in the U.S. Per person, we eat about 4.1 pounds per year. It’s incredibly versatile: you can grill...

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How to Prepare a Lobster-Clambake

How to Prepare a Lobster-Clambake

It’s summertime on Martha’s Vineyard, and that means ... clambakes. Long before the Pilgrims showed up, New England Indians celebrated summer with clambakes. So I asked fellow Massachusettsan and James Beard Award-nominated author of 18 books, Jennifer Trainer Thompson, to walk us through the process. Yes, you get to play with a wood fire in a big way, and yes, there will be lobster. This guide is excerpted from Jennifer's latest: Fresh Fish: A Fearless Guide to Grilling,...

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The World’s Best Salmon—Coming to a Grill Near You

The World’s Best Salmon—Coming to a Grill Near You

Heads up! Copper River salmon is once again available in the Lower 48. That’s right. With great fanfare, Alaska Airlines delivered the first shipment of Copper River salmon to Seattle on Tuesday, May 17. For at least a few weeks, you should be able to buy this glorious fish (also called king salmon or “Chinook”) for your table. This year, permit holders include 540 drift net and 29 set net fishermen, each of whom is an independent small business owner. Needless to say, supplies...

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Tonight: Fabulous Fish Tacos

Tonight: Fabulous Fish Tacos

Whether you’re observing the last Friday of Lent by abstaining from meat or simply looking for lighter dining options now that spring’s officially launched, take a cue from south-of-the-border: serve grilled fish tacos tonight. (The community fish fry will get along just fine without you.) In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable. There’s the protein: impeccably fresh fish, minimally...

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