Steven Raichlen's Barbecue! Bible

Posts Tagged ‘sausage’

Hot Stuff

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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Hot Stuff

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

This post is brought to you by Southside Market & Barbeque, which provided advertising support. What is rope sausage? Some raw sausages, like Argentinian longaniza and English Cumberland, are sold in thick coils. At Southside Market & Barbeque, each fresh (raw) sausage rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork...

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Hot Stuff

You’ll Never Look at Sausages the Same Way Again – Sausage Slammers from Southside Market

You’ll Never Look at Sausages the Same Way Again – Sausage Slammers from Southside Market

This post is brought to you by Southside Market & Barbeque, which provided advertising support. With humble beginnings dating back to 1882, Southside Market & Barbeque has had many years to develop trusted products like sauces, smoked meats, and sausage for a loyal fan base. Another thing these years of experience have given them? The courage to innovate with sensational new takes on their traditional offerings. Their...

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Planet Barbecue

Sandwiches Hit the Grill

Sandwiches Hit the Grill

It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...

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Grills We Love

Grills We Love: Arteflame

Grills We Love: Arteflame

If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire. Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

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For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

For Labor Day: 10 Indispensable Tips for Grilling Sausage from Jake Klein

Labor Day is fast approaching (after a weekend Project Smoke marathon on Create TV). Our approach? Keep it simple. That means sausage, lots of sausage. Interesting sausage. And when it comes to sausage grilling expertise, I turn to our house authority, my stepson, Jake Klein. Jake owns Jake’s Handcrafted, a Brooklyn sausage gastro-pub, where all the sausage is made and smoked on the premises. Traditional sausage, like Jake’s celebrated pepper- and mace-scented...

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Raichlen Predicts: BBQ Trends for 2016

Raichlen Predicts: BBQ Trends for 2016

Happy New Year, everyone! 2015 was an incredible year for barbecuing and grilling. 2016 promises to be even better. Here are 10 trends I believe will shape the world of live fire cooking in the next 12 months. Smoking is the new grilling. It used to be that most backyard smoking took place in the American barbecue belt. This year, thanks to the proliferation of affordable, easy-to-use smokers, smoking will go mainstream. After two decades of transforming our backyards into outdoor kitchens, we’ll install smokers in their rightful place—next to the grills owned by more than...

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10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

10 Indispensable Tips from Brooklyn Sausage Master (and New York Times Rave) Jake Klein

“The Tokyo chicken number (juicy, salty and spicy from shishito peppers) is the most appealing chicken sausage I can remember,” wrote restaurant critic Pete Wells in a recent New York Times story. He went on to describe the double smoked brisket sausage as a “phenomenal piece of barbecue, packing more smoke into a sausage than I’d thought possible.” You got that right, Mr. Wells. Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn,...

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Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Not Your Usual Barbecue: 10 Offbeat Foods You Should Grill Right Now

Guilty as charged. Of grilling the same familiar foods over and over—you know, steak, salmon, bratwurst. We all do it (even me), when the wide wondrous Planet Barbecue beacons. It’s time to break out of your comfort zone: to try some different foods on your grill and new techniques for grilling them. To get you started, here's my top 10 list of offbeat foods to fire up your grill for right now. Halloumi: This snappy salty white cheese from Cyprus is designed not to melt at high temperature. Which...

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Raichlen Predicts: BBQ Trends for 2015

Raichlen Predicts: BBQ Trends for 2015

2015 already? Seems like I just sat down to write last year’s predictions. Many came true, like really big steaks and cocktails get smoked. So here’s a look at my crystal ball for Planet Barbecue 2015. I write these words on a flight from Los Angeles to Miami. Which brings me to my first trend, for California often sets the agenda for grilling and American gastronomy in general. Wood-burning grills invade high-end restaurants: It used to be that grill restaurants were destinations in their own right. Now highfalutin Spanish, Italian, and even French restaurants are installing...

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