Steven Raichlen's Barbecue! Bible

Posts Tagged ‘fish’

Planet Barbecue

“Steven Raichlen Grills Italy” To Debut This Month

“Steven Raichlen Grills Italy” To Debut This Month

Underscoring his reputation as an authority on the world’s grilling cultures, Steven was invited last year to host a new show on the Gambero Rosso (“Red Shrimp”) food channel in Italy. The premise of the show is a simple but intriguing one: Steven visits fishermen, butchers, farmers, chefs, and other people deeply involved in Italy’s food world, learns their favorite preparations, then reinterprets them through the lens of American barbecue traditions. The show, which was filmed in English but will feature Italian subtitles, begins airing this month in Italy. Below is an interview Gambero Rosso conducted with Steven when filming concluded late last fall. Food critic, TV personality, lover of great food, and a passionate cook, Steven Raichlen has found in grilling...

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Hot Stuff

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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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

Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

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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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Tips for Planked Salmon

Tips for Planked Salmon

Excerpted from Steven Raichlen's Beer-Can Chicken. Chances are, if you’ve visited the Pacific Northwest you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a woodier, smokier flavor in the case of alder. It also tends to absorb...

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Tonight: Fabulous Fish Tacos

Tonight: Fabulous Fish Tacos

Whether you’re observing the last Friday of Lent by abstaining from meat or simply looking for lighter dining options now that spring’s officially launched, take a cue from south-of-the-border: serve grilled fish tacos tonight. (The community fish fry will get along just fine without you.) In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable. There’s the protein: impeccably fresh fish, minimally...

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The Smoked Salmon Whisperer

The Smoked Salmon Whisperer

Smoke masters go to extraordinary lengths to perfect their craft, chopping and seasoning their own wood, butchering their own meats, spending sleepless nights tending pits or smokehouses. But as far as I know, only one serenades his smoked salmon with piano music. His name is Ole Hansen of Hansen & Lydersen in London. At six foot three, with long blond hair and piercing blue eyes, he looks more like one of his Viking ancestors than the bespoke salmon master to star chefs and...

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GUAMANIAN YELLOW FIN

WHAT'S COOKING ON GUAM? We received another missive from our barbecue-obsessed friend, Guamanian firefighter and prolific blogger Rueben Olivas, whose tantalizing photo of the completed dish made us want to book a flight immediately to the beautiful Pacific island. We thought we'd share it with you: With all the water surrounding Guam, it goes without saying that fish is abundant. One of my favorite methods of preparing fish is to smoke it, especially...

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