Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

Hot Stuff

The Best Chicken Wings to Make For Fall

The Best Chicken Wings to Make For Fall

From time to time we offer guest blogs on Barbecuebible.com. This one comes from a chef that we at BarbecueBible.com admire greatly, Matt Jennings, author of Homegrown: Cooking from My New England Roots.  His restaurant Townsman in Boston garners significant acclaim for its bold, New England-inspired flavors. We think you’ll see why when you try his recipe below for Grilled Chicken Wings with Cider Barbecue Sauce. Matt, an avid football fan, knows from experience that...

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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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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

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Amazing Smoke-Roasted Chicken Drumsticks: Tips and a Recipe

Amazing Smoke-Roasted Chicken Drumsticks: Tips and a Recipe

“I can last two months on a good compliment.” —Mark Twain Not to brag, but I finally got recognized for my legs. It’s true: As I told Steven, men kept sidling up to me on Super Bowl Sunday requesting the recipe for the chicken drumsticks I’d barbecued for the party. As one remarked, “This doesn’t even taste like chicken!” That is the power of wood smoke. It adds color, flavor, and appeal to nearly everything. So, about those...

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The Top 10 Recipes of 2016

The Top 10 Recipes of 2016

Photos by Richard Dallett. 2016 was a very full year, with the release of the Project Smoke cookbook and a book tour, the launch of Project Smoke Season Two, lots of great eating—and tons of new recipes on the site. Besides the ones we already revealed as our most popular recipes of all time, these recipes were tops on BarbecueBible.com during 2016. Barbecued Pork Belly Bacon is about smoke and salt. Barbecue is about smoke and spice. They join forces in this barbecued pork belly. What is most remarkable about this sizzling, spice-crusted barbecued...

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Salt Brick Chicken and More

Salt Brick Chicken and More

Pollo al mattone (chicken under a brick) is one of the glories of Italian grilling. It’s so revered by Italian grill masters, that two food-obsessed cities claim its parentage: Florence and Rome. The theory is simple: you grill a spatchcocked chicken under a foiled brick. The weight of the brick compresses the meat, producing a firm, pleasing texture and crackling crisp skin. And the technique keeps delicate meats, like chicken breasts, from drying out on the grill....

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Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Authentic Spit-Roasted Peruvian Chicken with Green Sauce

Have you ever gone out to eat only to be ambushed by a dish so memorable that it haunts your dreams, daring you to try to replicate it at home? My obsession (not counting a dalliance with Korean tacos) is Peruvian chicken, aka pollo a la brasa, or simply “charcoal chicken.” I adore its crisp, flavorful, smoke-kissed skin, its juicy flesh and the herbaceous, positively addictive green sauce that accompanies it. I first encountered this version of spit-roasted chicken in the Washington D.C. exurb of McLean,...

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Revealed: Our Most Popular Chicken Recipes

Revealed: Our Most Popular Chicken Recipes

The ballots are in and the votes are tallied. The winner is … chicken. That’s right, we recently polled you about the protein you grill most often. It wasn’t beef, it wasn’t pork, and it certainly wasn’t lamb. It was chicken. Not that we’re surprised, because as you travel the world’s barbecue trail, you find chicken in every grill culture. From Jamaican jerk chicken to Japanese yakitori. From Indian chicken tandoori to Peruvian chili-marinated rotisserie chicken. Of course, we...

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What I’m Grilling Now: Smoke-Roasted Chicken

What I’m Grilling Now: Smoke-Roasted Chicken

This is the second in a series I recently introduced on Barbecuebible.com called 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. Just what I, Steven Raichlen, am grilling now—at home, for my family, without a special trip to the market. In other words, what Raichlen cooks on a normal weeknight using ingredients from the pantry or fridge. “The...

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