Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Chile’

Under the Hood

A Gazeteer of the World’s Great Grills

A Gazeteer of the World’s Great Grills

As we draw closer to the release of my next book, Project Fire, I'm honored to share with you a sneak peek of its content. This is no ordinary preview chapter, however, as it is an exclusive piece of content that we retrieved from the cutting room floor to share with our blog readers. Think of this as an encyclopedia of grills from Planet Barbecue, and a reference point for you to use as inspiration in your grilling journey. When you come across these grills, be sure to share with me on Facebook, Twitter and the Board. Asado al disco: A Chilean grill formed from the disks of a harrow. OK, cooking on it is more like stir-frying than grilling, but don’t tell that to a local. Caja China: The...

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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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Planet Barbecue

Sauces, South American-Style

Sauces, South American-Style

“The best sauce in the world is hunger,” observed Cervantes. (La mejor salsa del mundo es la hambre.) I bet the author of Don Quixote never tasted Argentinean chimichurri or molho à companha from Brazil. Argentinians could no more imagine grilled beef without their tangy, garlicky, olive oil- and herb-based chimichurri than Brazilians could dig into traditional churrasco (a belt-loosening array of spit-roasted meats carved off sword-like spits directly onto your dinner plate) without a bowl of onion- and chile-laced molho à companha (country salsa). We North Americans may think we have a monopoly on barbecue sauce. But since the moment our prehistoric...

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