Steven Raichlen's Barbecue! Bible

Posts Tagged ‘recipes’

Barbecue University™

Sweet Corn Steps Up to the Plate

Sweet Corn Steps Up to the Plate

A company well-known for canned and frozen vegetables recently announced America’s favorite vegetable is . . . drum roll, please . . . broccoli. Sorry, but I’m not buying it. And not just because they only polled 4,000 people. What I am buying is sweet corn—from roadside stands, the farmers’ market, and when they’re selling fresh local ears, even the supermarket. Just-picked sweet corn is in season in many states right now, making it one of the best things about August and the dog days of summer. Corn has its...

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Pork Loin Recipes You Need Now

Pork Loin Recipes You Need Now

It’s midsummer, and you’re no doubt looking for inspired dishes to wow friends and family at your next backyard party. We have three words for you: boneless pork loin. Steven likens this mild-tasting cut, often sold as pork loin roast, to a blank canvas on which you can paint masterful barbecue pictures. And we’ve been doing just that, giving this humble and misunderstood cut an extreme makeover. Boneless pork loin really is the unsung hero of the meat counter. It’s versatile, compatible...

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Add a Kick to Your Grill – Jalapeno Cheddar Sausages from Southside Market

Add a Kick to Your Grill – Jalapeno Cheddar Sausages from Southside Market

This post is brought to you by Southside Market & Barbeque, which provided advertising support. Summer is prime grilling time for many reasons—perhaps most prevalently as a way to bring friends and family together during a backyard party. For many grilling enthusiasts, however, the main reason has been to keep your kitchen cool during the hot summer months. Remove the oven from the equation, and enjoy the sun on your face...

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For the Fourth of July: Cook an Entire Meal on the Grill

For the Fourth of July: Cook an Entire Meal on the Grill

The Fourth of July is one of my favorite holidays. I love the parades (Edgartown puts on a doozy), the fireworks, the patriotism, and of course, the food. I’m certainly not alone: July 4 is the most popular barbecue holiday of the year. According to the Hearth, Patio, and Barbecue Association, 73 percent of Americans plan on eating food cooked outdoors. The celebrations of my youth were rudimentary, to say the least. Today we grill everything—really, from cocktails to vegetables, from breakfast...

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Barbecue University™

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Shhh. Don’t tell anyone—especially not our hardcore carnivore friends—but I have been know to eat grilled tofu. Willingly. Even with gusto. So it’s with pleasure that I introduce fellow Workman Publishing authors Nadine Horn and Jörg Mayer, the writers behind VBQ—The Ultimate Vegan Barbecue Cookbook. The authors are not only vegetarians. They're vegan, which in some BBQ circles makes them heretics. But listen up, because they also have the chops when they fire up the...

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Honor Dad with a Cliche-Busting Father’s Day Brunch

Honor Dad with a Cliche-Busting Father’s Day Brunch

Mother’s Day, named a national holiday in 1914, had a nearly 60-year jump on Father’s Day, which wasn’t formally added to the calendar until 1972. It’s now a virtual given that breakfast in bed belongs to moms while dads man the grill. Why not shake things up this year? Host a Father’s Day backyard brunch. You grill, Dad grills, or you happily share the cooking responsibilities. Then spend a leisurely afternoon doing something you know he’ll enjoy. Here are some menu suggestions (including...

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Steven Raichlen’s New TV Show Project Fire + a Memorial Day Menu From The Show!

Steven Raichlen’s New TV Show Project Fire + a Memorial Day Menu From The Show!

After what seemed like an interminable winter, the long-awaited Memorial Day weekend is finally upon us. This beloved federal holiday, conceived in the 1860s to honor the men and women who gave their lives in the service of our country, is a celebration of family and friends, flags and flowers, food and fun. Of course, Memorial Day is the unofficial start of summer and prime grilling season, the perfect time to launch Steven’s latest show, Project Fire. Maryland Public Television, the producer of Project Fire,...

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Don’t Lose These: Recipes for the “Cadillac” of Salmon

Don’t Lose These: Recipes for the “Cadillac” of Salmon

Salmon is the little black dress of the fin fish world—beautiful, flavorful, and above all, versatile. It can be baked, poached, sautéed, and of course, grilled or smoked. No wonder it’s a global (and Raichlen!) favorite. But its appeal doesn’t stop there. Salmon’s payload of protein and Omega-3 fatty acids makes it one of the healthiest seafood choices for consumers. For American salmon lovers, the coming weeks on the calendar are...

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Must-Have Recipes for Grilled or Smoked Prime Rib

Must-Have Recipes for Grilled or Smoked Prime Rib

The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but material and spiritual comfort. So essential is roast beef to the British sense of well-being, a special breed of dog was developed in the sixteenth century to turn a treadmill attached to the rotisserie spit. (Before that, the task fell to scullery lads, and later, elaborate clockworks.) Rotisserie Prime Rib with Horseradish Cream is one of...

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Chicken to the Rescue on Busy Weeknights

Chicken to the Rescue on Busy Weeknights

“A chicken in every pot.” Such was the aspiration of the early seventeenth century French king, Henry IV, for his subjects. (The same wish has been attributed to several American presidents, notably Herbert Hoover.) “A chicken on every grill” might be more appropriate. Travel the world’s barbecue trail, and you’ll find an astonishing array of grilled poultry. From lemon grass-stuffed lechón manok (Filipino rotisserie chicken) to Bolivian...

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