Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken breast’

Barbecue University™

Chicken Labels Demystified

Chicken Labels Demystified

September is National Chicken Month. We’re taking the opportunity to celebrate grilled chicken in all its polymorphous glory. In the coming weeks you’ll learn how to grill whole chicken, chicken breasts, thighs, and of course, how to spatchcock a chicken. We’ll revisit the subject of Steven’s book Beer Can Chicken and other outrageous ways to grill and smoke chicken. Today we start with chicken speak. What do free-range, hormone free, cage free, certified organic, all-natural, and other chicken terms mean (if anything)? Do...

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Hot Stuff

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

I’ve taught a lot of grilling classes over the years—at Barbecue University at the Broadmoor and at venues all over the world. But earlier this year, I led a course based on a very different premise than my usual classes. Sponsored by BUSH’S (of baked bean fame), Barbecue Boot Camp had two simple missions: transform four students from grilling neophytes to live-fire pros, and help them discover their “grilling alter egos” along the way....

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Grills We Love

Grills We Love: Arteflame

Grills We Love: Arteflame

If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire. Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

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What I’m Grilling Now: Chicken Parmesan

What I’m Grilling Now: Chicken Parmesan

Hi, everyone. I’m pleased to introduce a new column on Barbecuebible.com: What I’m Grilling Now. No exotic dishes from my travels around Planet Barbecue. No icons of barbecue, with the attendant disputes: charcoal versus wood; dry rub versus wet; mustard versus vinegar sauce, etc. No, in this column I’ll tell you what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. The kind of food my wife and I prepare when I’m not...

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Do Chicken Breasts Deserve Their Bad Rap?

Do Chicken Breasts Deserve Their Bad Rap?

Yeah, I know. As a food writer, I’m supposed to bash chicken breasts. So when it comes to the dark meat versus white debate, almost invariably I bang the drum for dark. Dark meat has more fat, which gives it more flavor and makes it less likely to dry out on the grill. Oh, and it’s a lot more economical that breast meat. Which is why, as you travel the world’s barbecue trail, nine grill masters out of ten prefer dark meat. Call me an iconoclast, but I actually like to grill chicken breasts....

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