Steven Raichlen's Barbecue! Bible

Posts Tagged ‘lamb’

Holy Roller: Spit-Roasted Leg of Lamb

Holy Roller: Spit-Roasted Leg of Lamb

Countless wars have been fought over religion, but on one point, major religions agree: Nothing beats roast lamb when it comes time to end the religious fast. Above is the boned, spit-roasted leg of lamb we made recently for Passover Seder. The stuffing/seasoning? Tapenade, a fragrant paste of black and green olives and capers. Bone the lamb through the side, or have your butcher do it. Spread the lamb with tapanade: 8 ounces pitted green...

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LAMB RIBS

ON THE LAMB Pork and beef ribs grab most of the attention--and barbecue sauce!--but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood, glazed with a hoisin-sesame oil-five spice barbecue sauce (recipe in Best Ribs Ever, page 78; the recipes mentioned below are in the same book). See more ideas below. How do YOU cook lamb ribs? Tandoori-style (India): yogurt marinade with...

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LAMB

ON THE LAMB We Americans think we're pretty committed carnivores, but when it comes to lamb, we fall far short of most of the world, consuming a meager 2 pounds per person per year. When Steven was on his French tour, the dish he chose to demonstrate for a group of French journalists was mechoui, Moroccan-style leg of lamb with cilantro, coriander, and cumin. (Find the recipe on page 272 of Planet Barbecue.) In a nutshell, you stud the lamb...

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YOU CAN GRILL WHAT 1

YOU CAN GRILL WHAT?! We never cease to marvel at the diversity of Planet Barbecue--in particular, the remarkable things people cook on the grill. (I was about to say "strange," but one man's "strange"--eggs, seaweed, chicken feet, and lamb spleen, just to name a few--is another man's weeknight dinner. Pictured are a few unusual (to us) things we found on a research trip to the Philippines. The names of the dishes are pure poetry! From left to...

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LAMB ON A SHOVEL

LAMB ON A SHOVEL, AUSSIE-STYLE  Long before there were gas--or even charcoal grills--in Australia's Outback, there was barbecue. More precisely, there was Lamb on a Shovel, demonstrated here on the set of Steven's French show, Le Maitre du Grill. The recipe is on page 283 of his book, Planet Barbecue. The beauty of this method is that the chops not only grill, but sizzle in lamb fat. And of course, it looks cool as all get out. The...

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Mantastic

FROM THE MAILBAG: LETTER FROM AFGHANISTAN  Dear Steven, I am currently deployed in Afghanistan with the 101 Screaming Eagle Division out of Ft. Campbell, Kentucky. We were talking about manly subjects the other day and we found ourselves debating about the manliest meat (1. Steak; 2. Bacon; 3. Beef Jerky - was our conclusion), which quickly lead to our idea of cooking a qual in a duck and a duck in a turkey, a turkey in a pig, a pig in...

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LIGHTS, CAMERA, ACTION!

Lights, Camera, Action! It's official! Steven has a new TV show: The Primal Grlll, launching on PBS in May, 2008. Steven just spent the last two weeks taping on location at the historic Tubac Golf Resort in southern Arizona. Here Steven gets a lesson in operating a hand-held video camera. (It's a LOT harder than it looks.) So what's new about the show? Just about everything. New dishes, like Chinese five spice beef ribs and ginger lime lobster...

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Where’s Steven and What is He grilling?

Where's Steven and What is He grilling? Hint: check out the charcoal bag below. And by the way, look at the cool method for oiling the grill grate in the third photo. And here are the answers to the Where's Steven blog of October 21. Steven was in Moscow, Russia, and a The Continents Barbecue staged by Barbecue Magazine publisher Nikolai Baratov. (He's the guy in the black and orange apron next to Steven in the second photo.) Steven...

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Where’s Steven and What’s He Grilling?

Where's Steven and What's He Grilling?  Steven's journey around Planet Barbecue continues, and this week he's in, well, we'll make it easy, Moscow. Here he learns how to make an Uzbek ground lamb kebab called lulya. One of Steven's reasons for being in Moscow was to participate in a Barbecue from Three Continents, organized by Nikolai Baratov, the founder and editor of Russia's first (and only) barbecue magazine. Saint Basil's...

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Turkey in Manhattan

Turkey in Manhattan The Big Apple may not be the first place you'd expect to find authentic Turkish grilling, but when Steven visited Pera Mediterranean Brasserie (303 Madison Ave., tel. 212-878-6301), he found the best adana (spicy ground lamb) kebabs this side of Istanbul. Pera is the brainchild of one Cem Erenler, Ismir, Turkey-born, former Four Seasons Hotel Food and Beverage Manager, who always dreamed of opening his own restaurant. ...

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