Steven Raichlen's Barbecue! Bible

Posts Tagged ‘vegetables’

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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Hot Stuff

Super Bowl Sunday: Battle of the Jalapeno Poppers

Super Bowl Sunday: Battle of the Jalapeno Poppers

The second biggest eating day of the year in America after Thanksgiving—Super Bowl Sunday—is almost upon us. And unless you’re one of the few sports fans who are shelling out over $5000 a ticket to watch the contest in Minneapolis, you’ll likely be viewing the game from the comfort of your own living room. Whether you’re rooting for the New England Patriots or the Philadelphia Eagles, you’ll want plenty of finger food on hand to stave off the munchies. In past years, we’ve shared...

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Barbecue University™

Indoor Grilling

Indoor Grilling

Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...

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Barbecue University™

Grill to Thrill: Cavemanning (Cooking in the Embers)

Grill to Thrill: Cavemanning (Cooking in the Embers)

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking. As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia. Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

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Your Secret Ingredient for the Best Thanksgiving Yet: Maple Syrup

Your Secret Ingredient for the Best Thanksgiving Yet: Maple Syrup

Here’s a little-known fact about Steven Raichlen: The guy loves maple syrup. So much so, that I gave him a trio of premium infused syrups for his birthday this past year. (Don’t judge me: He’s hard to buy for.) According to the University of Vermont, where they know a thing or two about maple syrup, the first written account of “sugaring” of maple sap in North America dates back to 1557. So it’s entirely possible that maple syrup made an appearance...

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Barbecue University™

The Best Potato Ever? Smoke-Roasted Hasselback Potatoes

The Best Potato Ever? Smoke-Roasted Hasselback Potatoes

Steven calls them “potato chips on a bone.” That’s as accurate a description as I’ve heard for these accordion-cut potatoes, delectably crispy on the outside and creamy on the inside with an alluring hint of wood smoke. Invented by a chef at Stockholm’s venerable Hasselbacken restaurant in Sweden (founded in the 1700's and still in business), hasselback potatoes are one of the trendiest spuds to come down the pike in years. And they only take a few minutes more...

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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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Planet Barbecue

Sizzling and Sexy: Grilling with a Plancha

Sizzling and Sexy: Grilling with a Plancha

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...

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Hot Stuff

Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

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Barbecue University™

Tips from BUSH’s BBQ Bootcamp Part 2

Tips from BUSH’s BBQ Bootcamp Part 2

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling. If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below is Part 2 of my favorite grilling tips to help you kick off the season the right way. (For Part 1 click here.) 7. Boiling ribs is a rookie mistake Never, EVER boil...

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