Steven Raichlen's Barbecue! Bible

Posts Tagged ‘chicken’

Hot Stuff

Best Tailgating Recipes: What To Grill This Tailgating Season

Best Tailgating Recipes: What To Grill This Tailgating Season

Here at BarbecueBible.com, we believe the four seasons could use a rechristening—Spring, Summer, Tailgating, and Winter! 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. The tailgaters with the most innovative, delicious recipes are crowned the best host/hostess by virtue of the clean plates and wide smiles of their guests....

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Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

There must be a thousand restaurants in Tokyo like the Izakaya-Tomotsu near the train station in the Chiyoda-Ku ward: eight stools lined up at an L-shaped counter; and outdoors, two rickety tables with beer crates for chairs. This rough-and-tumble yakitori parlor serves up every imaginable cut of grilled chicken, from the leg, wing, neck, and skin to the liver, gizzard, heart—and a great deal more. All this comes from a closet-size kitchen dominated by a charcoal...

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Hot Stuff

Chicken to the Rescue on Busy Weeknights

Chicken to the Rescue on Busy Weeknights

“A chicken in every pot.” Such was the aspiration of the early seventeenth century French king, Henry IV, for his subjects. (The same wish has been attributed to several American presidents, notably Herbert Hoover.) “A chicken on every grill” might be more appropriate. Travel the world’s barbecue trail, and you’ll find an astonishing array of grilled poultry. From lemon grass-stuffed lechón manok (Filipino rotisserie chicken) to Bolivian...

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Barbecue University™

Greatest Hits of BBQ U

Greatest Hits of BBQ U

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...

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Barbecue University™

Indoor Grilling

Indoor Grilling

Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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Hot Stuff

Ten Great Grilled or Smoked Appetizers for Entertaining

Ten Great Grilled or Smoked Appetizers for Entertaining

Sometimes they get the party started. Sometimes they are the party. I speak, of course, of those festive finger foods that are easy—almost too easy—to eat. Whether you’re hosting your own holiday get-together or have been asked to contribute an appetizer, you’ll want your food to be the life of the party. Let other people serve circa 1980s-style cheese balls or boiled shrimp with jarred cocktail sauce. You’re going to bring down the house by firing up your grill. My staff and I compiled a list of our...

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Planet Barbecue

Perfect for Parties: Yakitori, A Hot Grilling Trend

Perfect for Parties: Yakitori, A Hot Grilling Trend

Trolling for new menu ideas for fall and winter parties? Look no further than the grill masters of Japan. Trending now among American chefs is yakitori. The word literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favorite grilled meat. These small but elegant skewers (chicken, usually, but other meats and vegetables, too) are the epitome of Japanese barbecue, and...

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Barbecue University™

Revisiting Beer Can Chicken

Revisiting Beer Can Chicken

Recently, friends and I met up at a neighborhood eatery for an early dinner. Perusing the menu, I was delighted to see beer can chicken—this one served with carrot top chimichurri sauce. Sold. For me, beer can chicken is a sentimental favorite. I actually owe my long working relationship with Steven to the dish. Back in the summer of 2002, he was on tour promoting his latest book, Beer-Can Chicken. Steven’s publisher, Workman, hired me the afternoon before his Ohio...

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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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