Steven Raichlen's Barbecue! Bible

Posts Tagged ‘wood’

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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Francis Mallmann Grills a Cowboy Rib Eye

Francis Mallmann Grills a Cowboy Rib Eye

Photographs by Santiago Soto Monllor, from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Here’s another of our ongoing guest recipe series featuring some of the world’s top grill and smoker masters—this one by Francis Mallmann. Argentina’s most celebrated chef can sauce and sauté with the best of them (after all, he trained with Alain Senderens and Raymond Oliver in Paris). But Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American...

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How to Cook with Wood

How to Cook with Wood

The wood burning oven at Hartwood. Photo by Gentl & Hyers. For years I’ve heard reports of a remarkable restaurant in Tulum, Mexico—run by American expats—where all the cooking is done over wood fires, and the flavors explode in your mouth like fireworks in a 4th of July sky. Well, now you can experience the restaurant Hartwood and the timeless wisdom of wood fire cooking from founder-chef Eric Werner in a stunning new book called Hartwood, published by our sister publisher Artisan....

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Go for the Burn: Authentic Jamaican Jerk at Home

Go for the Burn: Authentic Jamaican Jerk at Home

Photo by Rob Baas. As anyone who has eaten real-deal Jamaican jerk can tell you, it hurts. Smoke gets in your eyes and Scotch bonnet chiles scorch your gullet. Gary Feblowitz explains. “You need to sweat while you’re eating jerk,” says my new friend (we met on the set of Project Smoke) and go-to guy for indispensable jerk supplies. An Emmy award-winning videographer (you’ve seen his work on the Discovery Channel and PBS), Feblowitz is one of jerk’s most zealous evangelists. The license plate...

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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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