Steven Raichlen's Barbecue! Bible

Posts Tagged ‘dessert’

Planet Barbecue

A Toast to Grilling and St. Patrick

A Toast to Grilling and St. Patrick

Perhaps you’re neither Irish nor Catholic. Maybe you hate Notre Dame football. There’s still no harm in celebrating on Saturday, March 17, the name day of St. Patrick, the 5th century British cleric who was enslaved as a teen by Irish pirates and returned to the island as an adult. Perhaps you’ve heard that he single-handedly drove Ireland’s snakes into the sea. Not true. Ireland does not now, nor has it ever hosted native species of snakes. Not...

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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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Hot Stuff

You Can Smoke What?! Steven Raichlen’s Secret to Grilling Ice Cream

You Can Smoke What?! Steven Raichlen’s Secret to Grilling Ice Cream

He wouldn’t. He couldn’t. Accompanying these sentiments are a chorus of gasps when I perform one of my favorite party tricks at Barbecue University. I fire up a kettle grill and grab a pint of Haagan Dazs and proceed to smoke the one food you probably never dreamed you could grill: ice cream. I wish I could say I invented grilled ice cream (I did invent this particular technique), but I stand on the shoulders of giants. I got the idea from Spain’s mad scientist of the grill: Victor Arguizoniz. To look...

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Barbecue University™

How to Grill Fruit and Intensify Flavor

How to Grill Fruit and Intensify Flavor

Grilling can bring out the best in many fruits, intensifying the flavors and caramelizing the natural sugars. And they’re not just for dessert: fruit can be incorporated into drinks (Grilled Sangria), appetizers (Bacon-Grilled Dates), and even condiments (Pineapple Salsa). Grilled fruit can play all the roles. Here are some of my favorite ways to expand your grilling repertoire by bringing fruit to smoke and fire. These recipes will challenge your taste buds and “wow” your party guests...

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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...

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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...

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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...

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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...

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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...

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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...

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