Steven Raichlen's Barbecue! Bible

Posts Tagged ‘dessert’

Eat Your Words

Two “Must Have” Books for Your Barbecue Library

Two “Must Have” Books for Your Barbecue Library

Pitmaster: Recipes, Techniques & Barbecue Wisdom (Voyageur Press, 2017) Most winning competition-level pitmasters keep their cards close to their vests, seldom revealing the secret strategies that consistently propel them to center stage (a “walk”) once the scoring’s complete. Not these guys. They seem determined to spill the beans (barbecued, of course). I first met the co-authors of Pitmaster, restaurateurs Andy Husbands and Chris Hall, in 2010 when they...

Read more →

Hot Stuff

Smoked Dessert at a BBQ Competition: First Place Recipe

Smoked Dessert at a BBQ Competition: First Place Recipe

I am thrilled to be part of a BBQ team from The Minuteman Smokehouse & Grill (Morristown, NJ). On September 17th, we participated in the Champion of Grill competition in Sussex County, NJ competing in multiple meat categories, and for the first time . . . dessert. I’m a lifelong home baker, but had never really thought about smoking or grilling dessert beyond throwing some halved pit-fruit on the Weber with some sugar or honey. So I turned to Barbecuebible.com...

Read more →

Hot Stuff

The Raichlen July 4th Menu

The Raichlen July 4th Menu

They get me when the first veterans march by. World War Two vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. Then comes a real Fife and Drum Corps in Revolutionary War garb, their snare drums rattling you to attention. It’s the Independence Day parade in Edgartown, Martha’s Vineyard. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel patriotic. This Independence Day marks another...

Read more →

Hot Stuff

What It’s Like On A Barbecue Book Tour

What It’s Like On A Barbecue Book Tour

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it's like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes. Q: How do you choose where you eat in a city you're visiting? Recommendations, random choice, or reviews on the Internet? SR: Often I call the local restaurant...

Read more →

Yes, Smoked Ice Cream

Yes, Smoked Ice Cream

Photo by Richard Dallett. He couldn’t. He wouldn’t. Something so sacred? You know I smoke and/or grill just about everything. But ice cream? Yes, folks, I’ve even smoked ice cream. It’s not as strange as it sounds. I broke ground in my first television show, Barbecue University, with my recipe for Baked Hawaii—ice cream-filled, meringue-coated pineapple. (Find the recipe in Beer-Can Chicken.) Grilling iconoclast Victor Arguinzoniz of the restaurant Etxebarri...

Read more →

Impress Mom on Her Day with a Grilled Brunch

Impress Mom on Her Day with a Grilled Brunch

All photos by Richard Dallett. As food holidays go, Mother’s Day (celebrated this year on May 8th) is risky business. There’s that well-intentioned, but often disastrous breakfast in bed—cooked (mauled?) by Dad and the kids. Or there’s the all too often indifferent, overpriced brunch cooked by chefs who would rather be celebrating the day with their own moms. (The National Restaurant Association estimates that nearly 50 percent of American families will go out to eat on Mother’s...

Read more →

Barbecue University™

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

If barbecue is a religion, most of the time I find myself preaching to the choir. But last year at Barbecue University I had the opportunity to make a convert. Her name was Toni Dash and she came to BBQ U with terrific writing skills (from her blog, BoulderLocavore.com) but little experience grilling. Well, to judge from this innovative dessert—grilled pumpkin pie with a smoked gingersnap crust—she caught the holy fire. She’s also a mind reader, because...

Read more →

National S’mores Day Is Coming Up: Here Are 10 New Ways to Celebrate

National S’mores Day Is Coming Up: Here Are 10 New Ways to Celebrate

You heard it here first: Monday, August 10, is National S’mores Day. The origins of this campfire treat are unclear. We do know that the recipe for s’mores first appeared in a 1927 scouting handbook called Tramping and Trailing with the Girl Scouts. Yes, this portmanteau word—a combination of “some” and “more”—has been on the lips of North American outdoor cooks for nearly a century. (As have dabs of gooey fire-roasted marshmallows, smears of chocolate, and graham...

Read more →

Wishing You a Smokin’ Valentine’s Day

Wishing You a Smokin’ Valentine’s Day

“If music be the food of love, play on,” wrote Shakespeare in Twelfth Night. We can’t help you with the music (we trust you do your own mixing), but in the romance food department we have you covered. No stressed out servers. No long wait for cocktails. And the best table in the house is yours. Speaking of cocktails, get things started with a fired up Old-Fashioned: For each drink, crust a slice of orange with sugar and grill over a hot...

Read more →

4TH OF JULY MENU, PART 4

A 4TH OF JULY MENU, PART IV: BLUEBERRY CRUMBLEIt's the final installment of our countdown to the day when our obsession is made manifest all across the nation. Being the devoted grillers that we are, we must up the ante by grilling all the way through the menu. Time for dessert. BLUEBERRY CRUMBLE My wife Barbara has a passion for the tiny, sweet, incredibly fragrant low bush blueberries harvested in Maine at the end of July and the beginning...

Read more →