Steven Raichlen's Barbecue! Bible

Posts Tagged ‘salmon’

Hot Stuff

Watch Steven Smoke Seafood to Perfection

Watch Steven Smoke Seafood to Perfection

If you've been following our blog lately, you know that we've been compiling recipes and tips to help you take advantage of October's spectacular food holidays. National Pizza Month brought out our frugal side, while National Pork Month and National Sausage Month had us reexamining our most popular recipes and keeping it fresh with new twists on the classics. In honor of National Seafood Month this October, we'd rather watch the recipes come to life than read about them. Words...

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Hot Stuff

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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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

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™

Grilling with Cherry Wood and Fresh Cherries

Grilling with Cherry Wood and Fresh Cherries

When it comes to flavor, nothing can beat the aroma of wood smoke. You may be familiar with using hickory, apple or oak wood, but have you tried smoking with cherry wood? Cherry can be used the same way you would other varieties: toss soaked wood chips on the coals of your charcoal grill or add them to the smoker box of your gas grill. I came to appreciate fragrant cherry wood during my sojourn to the Pacific Northwest—Cherry Wood Chips are...

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Hot Stuff

Our 5 Most Popular Recipes of 2017

Our 5 Most Popular Recipes of 2017

Now is the time for reflecting upon 2017, and contemplating the milestones we've accomplished during the past year. Reflection for our team often leads us to discuss our favorite pastime: food. We ask ourselves, What was your best cook this year? Or Which new recipes were your favorite? And of course What new grilling techniques did you learn? Have you looked back on your year of grilling yet? Let us help you: With our crystal ball, we can see statistics that tell...

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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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Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Our Top 5 Trending BBQ Recipes of 2017 (So Far)

Right photo by Rob Baas. It may still be winter, but it seems many of you have kept on smoking and grilling right through the chilly temps. Good barbecue doesn’t need a reason or a season. Here are some recipes that were especially popular on BarbecueBible.com during January and February. Enjoy! [caption id="attachment_15707" align="alignnone" width="500"] Photo by Richard Dallett[/caption] Chinatown Ribs If you think the sweet-salty-umami flavors of Chinese ribs are...

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The World’s Best Salmon—Coming to a Grill Near You

The World’s Best Salmon—Coming to a Grill Near You

Heads up! Copper River salmon is once again available in the Lower 48. That’s right. With great fanfare, Alaska Airlines delivered the first shipment of Copper River salmon to Seattle on Tuesday, May 17. For at least a few weeks, you should be able to buy this glorious fish (also called king salmon or “Chinook”) for your table. This year, permit holders include 540 drift net and 29 set net fishermen, each of whom is an independent small business owner. Needless to say, supplies...

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