Steven Raichlen's Barbecue! Bible

Posts Tagged ‘salsa’

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Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

Discovering Your Grilling Alter Ego at BUSH’S Barbecue Boot Camp

I’ve taught a lot of grilling classes over the years—at Barbecue University at the Broadmoor and at venues all over the world. But earlier this year, I led a course based on a very different premise than my usual classes. Sponsored by BUSH’S (of baked bean fame), Barbecue Boot Camp had two simple missions: transform four students from grilling neophytes to live-fire pros, and help them discover their “grilling alter egos” along the way....

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Planet Barbecue

Like It Hot—Grill It Hot

Like It Hot—Grill It Hot

As the summer kicks into high gear and temperatures soar, the best way to beat the heat is . . . to join it. Fiery foods make you sweat, and perspiration is the body’s natural cooling mechanism. Fiery foods are enjoyed in hundreds of the world’s top food cultures. Indeed, people in some of the warmest climates across Planet Barbecue eat some of the spiciest food. Here, to challenge your inner fire-eater, are some of the most fiery dishes on the world’s barbecue trail. Just be sure to keep a glass of cold beer (or better...

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Planet Barbecue

Barbecue Sauces from Around the World

Barbecue Sauces from Around the World

Excerpt from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too Americans aren’t the only people obsessed with barbecue sauce. Grill masters across the world have endeavored to create the ultimate barbecue sauce ever since we started roasting meat over live fire. Argentineans could no more imagine grilled beef without Chimichurri than Thais could enjoy saté without peanut sauce. In Spain, grilled fare comes with a roasted vegetable and nut sauce called Romesco, while in the Republic of Georgia,...

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Planet Barbecue

Taco Tuesday Hits the Grill

Taco Tuesday Hits the Grill

Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. And now, tacos have their own day! Taco Tuesdays have become a ritual in kitchens across the country. We challenge you to mix it up this week, and grill your taco ingredients! We've compiled a list of recipes below to get your started. 1. Shepherd’s Tacos (Tacos al Pastor) Like many totemic dishes on Planet Barbecue, the tacos al pastor...

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Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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Grill the Ultimate Quesadilla

Grill the Ultimate Quesadilla

The quesadilla burst onto America’s culinary landscape in the 1990s. It was love at first bite. We loved the earthy-flavored, chewy-crisp tortillas, the gooey filling of melted cheese, the sting of the jalapeños. In true American fashion, we made Mexico’s “grilled cheese sandwich” our own, piling on chicken, duck, shrimp, even lobster. Makes you wonder if some of the more extravagant versions still contain cheese. In much of Mexico, quesadillas are actually cooked on a comal...

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The Salsas of Mexico

The Salsas of Mexico

Photo (clockwise from left): Grilled Tomatillos by Taz; Pico de Gallo by jeffreyw; Mango Salsa by Maggie Hoffman Quick: what’s America’s preferred condiment? Ketchup? Mustard? Mayo? No, mis amigos: it’s salsa. Born in pre-Colombian Mexico, this ancient condiment uses every flavor blaster in the New World arsenal—chilies, tomatoes, alliums, citrus, even squash seeds. And if you think salsa comes solely tomato red or tomatillo green, you haven’t experienced melon, papaya, or pineapple salsa. You should. Think of salsa as edible house music: the mellow fruitiness of tomatoes or tomatillos (yes, botanically both are fruits) electrified by fresh or dried chilies. The buzz of fresh...

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You Can Smoke What?

You Can Smoke What?

Salsa has replaced ketchup as America's favorite condiment. We make it from scratch at my house, but we smoke the vegetables first: heirloom tomatoes, Anaheim and poblano chiles, Vidalia onions, and elephant garlic. Now that's salsa! Here are some variations that draw inspiration from around the world: The West Indian: Char sliced pineapple on the grill, then dice and mix with grilled onions, poblanos, Scotch bonnets, brown sugar, lime juice,...

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Steven’s New TV Show (Part Two)

Steven's New TV Show (Part Two) More scenes from the taping of Steven's new TV show, The Primal Grill. In particular, some of the dishes you can look forward to seeing in May. Here Steven carves a spit-roasted whole rib roast. Argentinean style grilled peppers and eggplants. A birds eye view of grilled shrimp cocktail with Mediterranean salsa. Grilled oysters with chipotle barbecue sauce, cilantro, asiago, and tequila. Rotisserie...

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