Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Easter’

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For Easter and Passover: Our Secret for Premium Lamb

For Easter and Passover: Our Secret for Premium Lamb

Speaking from the set of Project Fire, his latest TV show, Steven said, “That was the best lamb I’ve ever eaten.” No surprise there, as the steaks and chops were sent to the recent shoot by John and Sukey Jamison of Jamison Farm. (We always try to acquire the very best food for the cameras, and they’ve been supplying Steven’s shows for many years.) Their contact info has been in the “little black books” of the country’s top chefs and restaurants for decades....

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Grilled Fish for Lenten Fridays

Grilled Fish for Lenten Fridays

What is Lent? For the 40 days preceding Easter Sunday, many Americans, especially Catholics, observe Lent as an important religious period of the year. The activities of Lent are meant to increase mindfulness, prayer and adherence to certain practices. How does fish relate to Lent? One particular way that observers can participate during Lent is to give up red meat on Fridays (or during the entire 40 day period). While that may cancel a weekly Friday...

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For Your Easter Table: Ham in a Hurry

For Your Easter Table: Ham in a Hurry

Ham is hog’s leap to immortality. But that leap takes time. From a few weeks for your basic cooked ham to up to a year or more for a truly great dry-cured, cold-smoked ham like Italian speck or German schwartzwelder schinken (Black Forest ham). Even the “fast” version of the Smokehouse Shoulder Ham I demonstrated on Project Smoke last season requires a week of curing and 24 hours of smoking. But what if there was a ham you could cure in...

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Smoked Eggs for Easter and Passover

Smoked Eggs for Easter and Passover

Photo by Richard Dallett. “Eggs are meant for smoking,” observes Rene Redzepi. Yes, that Redzepi—chef-owner of Denmark’s celebrated Noma—named World’s Best Restaurant three out of the past four years by San Pellegrino. The accomplishment is all the more remarkable for the fact that the kitchen uses only ingredients found within a 50 kilometer (a little over 30 miles) radius of Copenhagen. On a visit to Noma last April, I enjoyed quail eggs smoked with birch wood and hay and lightly pickled with rosehip...

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Wham, Bam, Thank You, Ham

“If you have a ham in the house, you can face any situation.” So observed Edna Lewis, grand dame of Southern cooking (and spiritual founder of the Southern Foodways Alliance). She wasn’t talking about precious worldly cured hams like Italian prosciutto, Spanish jamón iberíco, or French jambon de Bayonne. No, Ms. Lewis was referring to good old American ham—pink, salty, meaty, moist, and above all, smoky. The kind of ham you’d be proud to put on your table. In America, the cured ham family tree splits...

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