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Cherry Chicken Wings – Hähnchenflügel mit Kirschglasur

Cherry Chicken Wings -Cherry Chicken Wings-Cherry Chicken Wings sind saftige Hähnchenflügel mit einer Glasur aus Kirsch-BBQ-Sauce und Ahornsirup. Wer Wings mag, wird unsere fruchtigen Cherry Chicken Wings lieben! Cherry Chicken Wings Unsere Wings mit Kirschglasur sind denkbar einfach zuzubereiten und es werden nur wenige Zutaten benötigt. Neben den Hähnchenflügeln ist die BBQ-Sauce der Hauptdarsteller in diesem Rezept, daher vorab noch […]

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Rotes Thai Curry aus dem Wok

Rotes Thai Curry -Rotes Thai Curry Wok-Unser rotes Thai Curry wird im Wok zubereitet. Es vereint in die Aromen Asiens in einem geschmackvollen Curry! Rotes Thai Curry Saftiges Hähnchenfleisch, eine cremig-scharfe Sauce mit knackigem Gemüse und duftendem Reis – vergesst den Asiaten um die Ecke, denn mit diesem Rezept könnt ihr im Handumdrehen euer eigenes rotes Thai Curry machen! Folgende Zutaten […]

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It’s What’s for Dinner: St. Louis Pork Steaks

Pork shoulder (sometimes called Boston butt) is one of America’s most popular meats for barbecuing—pulled or chopped pork shoulder is in the top three, according to

But in backyards in St. Louis, Missouri, that shoulder is more likely to be sliced crosswise into finger-thick steaks, seasoned simply, direct grilled over a hot charcoal fire, then dipped in a locally popular barbecue sauce called Maull’s. When cut crosswise, it’s easy to see the various muscles that make up a porcine shoulder. Some are tender and well-marbled, some are leaner and tougher, giving the diner a mixture of textural experiences on one plate. The steaks also contain a crosscut section of the Y-shaped bone, the one that releases easily from a well-done whole pork shoulder.

The steaks are frequently referred to as blade steaks, and are a staple at St. Louis meat counters. Elsewhere, you might have to ask your butcher to cut them special for you. Ask him or her to leave the collar of fat on; it will help the steaks stay juicy when exposed to the high heat of the grill. We like to cut slits into the fat at intervals to prevent the steaks from curling as they cook. And because the fat can incite flare-ups, be sure to maintain a safety zone on your grill grate. (Although a few licks of live fire enhance the flavor, in our opinion.)

As for Maull’s, which bills itself as the oldest barbecue sauce in America, it’s available online. But Steven developed a copycat recipe for it when he wrote BBQ USA which we’re sharing here.

Eminently affordable (each steak was less than $5 when we recently priced them) and great for a weeknight supper, we recommend you welcome Fall with St. Louis-style pork steaks. They’re great for parties, too: Once grilled, they can be transferred to a disposable aluminum pan with a splash of beer and some of the aforementioned barbecue sauce. Cover tightly with foil, and hold for up to 2 hours on the indirect side of the grill. Worthy side dishes include Smoked Creamed Corn, Smoked Coleslaw, and Smokehouse Beans.

St. Louis Pork Steaks

St. Louis Pork Steaks

Get the Recipe »


What’s your go-to weeknight recipe? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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Kalamazoo Creates a Kamado

This post is brought to you by Kalamazoo Outdoor Gourmet, which provided advertising support.

Hi, everyone,  Nancy Loseke here.  I’m the editor of the blog and our Up in Smoke newsletter.  I’m pleased to announce a new column on—a series of interviews with the movers, shakers, and innovators of this barbecue world we all love so much.

In today’s blog, you’ll meet Russ Faulk, grill designer for Kalamazoo Outdoor Gourmet.   You’ve watched Steven use Kalamazoo grills on Project Smoke and Project Fire. Today you’ll learn about Russ Faulk’s latest creation: a Kalamazoo kamado-style grill called the Shokunin. Who would you like to see us interview in the future? Grill on!

–Nancy Loseke

Kalamazoo Creates a Kamado: An Interview with Russ Faulk

After creating a tri-fuel grill that burns gas, charcoal, and wood; an Argentinean-style gaucho rotisserie grill, a pizza oven, and a gravity feed cabinet smoker, you’ve decided to enter the field of kamado-style cookers with a new grill called the Shokunin. Why?

One of the joys of outdoor cooking is mastering different techniques and different fires, and the kamado represented a chance to expand our repertoire. I think there is a reason so many people are so passionate about cooking on kamados, and we wanted in on the fun. After a few design experiments, we realized there were opportunities to create something unique, so we forged ahead with our own take.

Kalamazoo Shokunin Kamado Grill

What makes the Shokunin unique?

We took the key design characteristics of a more traditional kamado-style cooker and emphasized them in our effort to raise performance to new levels. First, a kamado is taller than a regular charcoal grill. We made our kamado even taller than a regular kamado so that the fire could be further below the food. Our goal was to deliver heat that is more even and gentle for barbecue. Second, a kamado is insulated for greater efficiency and less temperature fluctuation. We dialed that up with two full inches of insulation between two layers of stainless steel. The Shokunin is incredibly efficient, and the outside of the body and lid stay cool to the touch.

We also threw some of the traditional characteristics out the window. Our Shokunin kamado grill is rectangular because I believe it is better for working with multi-zone fires and indirect cooking. The way I think about it is that a rectangle divided into two parts is still two rectangles. Divide it into three, and you still have three rectangles. Any way you set up a multi-zone fire, I think a rectangular cooking area will be easier to work with. The shape is the most obvious difference, but we’ve also engineered a multi-level system for the fire grates. You can build your fire at any one of three levels inside the grill. We call the lowest position the “barbecue” position. The middle is the “roasting” position. And the highest position is the “searing” position, placing the fire just four inches below the grill grate. People have also been excited to see the way the cooking grates and fire grates can all be flipped up into an open position without removing them from the grill. This gives you easier access to start the fire and the ability to access the fire while cooking. I think it also makes cleanup a lot easier.


Shokunin means “master” or “artisan” in Japanese. Why that name?

It pays tribute to the Japanese roots of the kamado grills we enjoy here in the USA, and it is a nod to the artisans in Kalamazoo who build every grill. Lastly, it recognizes the mastery of fire that we all pursue when cooking on a kamado.


Tell me about the design process. When did it start? How long did it take? What were some of the challenges you faced and how did you overcome them?

The first sketches go back about five years. These design exercises were primarily in pursuit of something visually unique. We didn’t start working on it in earnest until summer of 2018, when we selected a high level design to explore more seriously. That is when we moved the exercise into CAD, where exploration and refinement continued for a little more than a month. The first real-world prototype was promising enough that we gave the kamado project the official green light and set the goal of previewing the design at the Kitchen and Bath Industry Show (KBIS) in Las Vegas. It was well received, but there was a lot of work left to do.

Kalamazoo Shokunin Kamado Grill

The first challenge we faced with the prototypes was the vent design. We created a pretty cool looking air shutter that functioned in a manner reminiscent of the aperture on a camera. It was a fun concept, but it was too complex and did not allow for enough control of the oxygen. As you know, that is critical to successful temperature control in a kamado. We went back to the drawing board and came up with something new. Another challenge was the sheer weight of the lid. It required a fair amount of strength to open the grill, so we had to incorporate a spring assist.


Tell me about the construction: what materials / special materials did you use and why? How does your kamado differ in design from the other kamados out there.

Part of why the Shokunin looks so stunning is the combination of materials. We received a fantastic response to the Arcadia Series of outdoor kitchen cabinetry and refrigeration when we launched it a couple of years back. (We’re also a company that has deep roots in stainless steel fabrication. That’s the skill set of our artisans.) That was the first time Kalamazoo had worked with ipe wood, and I think the pairing of ipe wood with stainless steel is simply beautiful for outdoors. Ipe is extremely durable and resistant to the elements. We use only Forest Stewardship Council (FSC) certified wood, and it costs a small fortune. But, the result is a kamado design that turns into a beautiful patio furnishing.

Kalamazoo Shokunin Kamado Grill


How does the design influence the performance? What’s the temperature range of your kamado? How much charcoal does it take and how long will a single load of charcoal burn?

We approach design and performance as inseparable goals. The performance targets are established before the visual exploration begins. In the case of the kamado, we were committed to offering a unique approach with several cooking advantages. And, we pledged that if we couldn’t deliver those advantages, the product would never be launched. The Shokunin has exceeded my expectations in every parameter, so we are very excited to bring it to market.

The practical minimum temperature is 200°F. The maximum is beyond 1,000°F, but that would be an open-lid grilling scenario. We recommend keeping the lid open at anything beyond 750°F. In one of our early tests, we loaded the Shokunin with 12 pounds of charcoal and set up a WiFi thermometer so that I could monitor the temperature remotely. Much to my delight, the grill remained above 225°F for 65 hours straight.


Can your kamado be used for smoking?

It can absolutely be used for smoking. I wouldn’t dare call it a kamado if it couldn’t. I suggest mixing some wood chunks in with lump charcoal on the fire grate in the lowest position. The additional fire grates can be placed on the middle or upper position to hold a water pan above the fire if you so desire.

Kalamazoo Shokunin Kamado Grill


How do you recommend setting it up?

There are a lot of options for how you setup the Shokunin. It is very versatile. Not only can you build the fire at three different heights inside the grill, you can build fires at multiple heights at the same time.

With the way we’ve designed the cross-flow ventilation system, you can offset a fire to the left and feed oxygen through the left vent on the bottom. Place your food on the right side of the cooking grate and exhaust through the right vent on the lid, and you are ensuring that the heat and smoke are circulating past the food. I’ve used this setup for spatchcock chicken and for salmon fillets. It amazes me how crispy the skin on the chicken gets in just 35 minutes cooking time. And the salmon is beautifully browned on top without ever flipping it over.

The rectangular shape and the ability to build the fire up close to one half of the cooking grate makes the Shokunin a perfect tool for “sear and slide” steaks and chops.

The first step to setting up the grill is to place the fire grate(s) at the level most appropriate for your cook. Load a generous amount of lump charcoal (either centered or offset to one side), and then light the fire from a single point on the top of the charcoal at the center of the pile. Once you have good glow established, you can close the lid. I keep all four air shutters wide open until I am within 150°F to 100°F of my target temperature, then I begin closing them down. When I am within 100°F to 50°F of the target, I close the top vents down to a mere sliver of opening. The Shokunin is rather unique in that it can hold 500°F at this small opening.


What meats / foods do you particularly recommend for your kamado. Is there anything it can’t do?

I’m still exploring the possibilities myself, but I haven’t yet found anything it can’t do. My favorites so far have been smoked beef ribs and roasted chicken. I’ve had good luck grilling asparagus, corn and squash. I look forward to experimenting with baking bread in the Shokunin.


What is the price of your kamado? When will it be available?

The Shokunin Kamado Grill is priced at $5,995, and it is available to order now through Kalamazoo dealer showrooms and on Each Shokunin is built-to-order in limited quantities.


Who would youlike to see us interview in the future? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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Jamaican Jerk Brisket

Excerpted from The Brisket Chronicles by Steven Raichlen (Workman, 2019).

Let’s start with the obvious. Jerk brisket isn’t really Jamaican. The local meat of choice there is whole hog, ingeniously boned and butterflied so no section is more than 3 to 4 inches thick.

That’s because the traditional way to cook jerk in Jamaica is not in a stick burner or closed smoker, but by direct grilling on a pimento (allspice) wood grate over smoky pimento wood embers. (The heat is low and slow and the process takes the better part of a day, so you’re still cooking low and slow.)

But jerk seasoning—that ferociously fire-y blend of Scotch bonnet chiles, allspice, nutmeg, soy sauce, salt, garlic, rum, and other seasonings—works wonders with the beefy richness of brisket. And Jamaicans prize the flavor of wood smoke as much as any Texan.

I give you an electrifying jerk brisket that will definitely make you sit up and take notice. In Jamaica, jerk is served with cornmeal fritters called festivals (you’ll find a great recipe for these in my book The Barbecue! Bible). The closest equivalent in the United States would be hush puppies. Alternatively, you can pile the brisket slices on buttered, grilled brioche rolls or hamburger buns. Ya, mon! 

Get the Recipe »


About the Book:

The Brisket ChroniclesThe Brisket Chronicles

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.

In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to ’cue it, grill it, smoke it, braise it, cure it, and boil it.

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What’s your favorite Jamaican recipe? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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Kerrygold Cheddar Burger Challenge 2019 – Das Finale

Kerrygold Cheddar Burger Challenge 2019 -Kerrygold Cheddar Burger Challenge 2019 Finale-[Werbung] Am Donnerstag, den 05. September 2019 fand das große Finale der Kerrygold Cheddar Burger Challenge 2019 in den Schanzenhöfen rund um Tim Mälzers “Bullerei” in Hamburg statt. Zusammen mit Starkoch Shane McMahon, Matthias Otto von Monolith, Mareike Koch von Kerrygold, Food-Journalistin und Sat.1 Top-Chef Jurorin Alexandra Kilian sowie Sternekoch Boris Kasprik war ich in […]

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Boeuf Bourguignon – Shin Shank aus dem Dutch Oven

Boeuf Bourguignon -Boeuf Bourguignon Dutch Oven-Boeuf Bourguignon ist ein Klassiker der französischen Küche. Das Schmorgericht stammt aus dem Burgund. Unser Boeuf Bourguignon Rezept haben wir im Dutch Oven zubereitet. Boeuf Bourguignon Boeuf Bourguignon ist ein Schmorgericht aus dem französischen Burgund. Diese Gegend ist bekannt für ihren Wein und auch die Rinderzucht. Das sind auch gleichzeitig die Hauptzutaten für das französische […]

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Raise A Glass to Pork “Shooters”

Remember the bacon explosion, aka, the “Tulsa Torpedo?” Or the beer can burger? Every year or two, the blogosphere erupts with some outrageous new twist on barbecue. Steven once based an entire book on a preparation he encountered at a barbecue competition: the result, of course, was Beer Can Chicken.

This year’s phenomenon is the pork shooter—a “shot glass” assembled with smoky bacon and thick coins of kielbasa or andouille sausage, filled with cheese and Gulf shrimp, and grilled until the bacon is crisp and the filling is bubbling. Steven featured the shooters on the current season of Project Fire, episode 209, Florida Tailgate Party.

Yes, they’re a cardiologist’s nightmare. But shooters are too clever and delectable not to try. Follow Steven’s recipe, or create your own. Nearly any filling you’d use for jalapeno poppers—themselves a new sensation on the barbecue trail at one time—would work in the shooters. Cooked crumbled sausage mixed with cream cheese, pimento cheese, or anything else you can dream up.

And just in case we stirred up a bit of barbecue nostalgia, here are recipes for some of the oldies but goodies mentioned above.

Outrageous Barbecue Recipes You Need to Try:

1. Tulsa Torpedo

Tulsa Torpedo

Photo by Richard Dallett

Think meatloaf made with three kinds of pork sausage (breakfast, Polish, and hot links), swaddled in woven bacon, and slow-smoked in Oklahoma’s distinctive charcoal cooker, the Hasty-Bake.

Get the Recipe »

2. Beer Can Breakfast Burger

Beer-can breakfast burgers

Think of it as a low-and-slow take on a fast food breakfast sandwich.

Get the Recipe »

3. Jalapeno Poppers

Some people call them poppers. Others call them rattlesnake or armadillo eggs. But whatever you call them, jalapeño peppers, stuffed with cheese, wrapped in bacon, and grilled with wood smoke embody American barbecue at its most ingenious, irreverent, and diabolical.

Get the Recipe »

4. Beer Can Chicken

Basic Beer-Can Chicken

The showstopper that will dazzle your family and friends. If you’ve never made beer can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations.

Get the Recipe »

5. Pork Shooters

Pork "Shooters"

Get ready for pork shooters stuffed with briny Gulf shrimp, cheese and Andouille sausage.

Get the Recipe »


What’s the most outrageous barbecue recipe you’ve ever tried? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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Nusspralinen – Kandierte Nüsse vom Grill

-Nusspralinen-Heute werden wir kreativ mit Nüssen, denn es gibt karamellisierte Nusspralinen vom Grill. Die vielleicht einzige Praline ganz ohne Schokolade. 😉 Nusspralinen vom Grill Nüsse sind nicht nur zum Knabbern oder Backen da. Auch beim Grillen & BBQ lassen sich Nüsse vielseitig einsetzen. Von geräucherten Nüssen, über Steaks oder Braten mit Nusskruste, bis hin zu […]

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Outer Wilds repéré sur PS4 en Corée

Sorti à la fin du mois de mai dernier, Outer Wilds de Mobius Digital est pour l’heure une exclusivité Xbox One et PC Windows. Mais les choses pourraient prochainement changer. En effet, l’organisme de classification Corréen des jeux vidéo vient de publier une fiche dévoilant l’existence d’un certain Outer Wilds sur PlayStation 4. Bien que nous n’ayons pas (encore) d’information officielle en provenance des développeurs ou de l’éditeur Annapurna Interactive, ce genre de « leak » s’avère très souvent fiable. On ne devrait donc pas tarder à avoir une annonce dévoilant un portage PlayStation 4 d’Outer Wilds. Afin d’épaissir un peu cette actu, sachez également que ce même organisme de classification Coréen a récemment dévoilé Alan Wake’s American Nightmare pour […]

Cet article Outer Wilds repéré sur PS4 en Corée est apparu en premier sur PXLBBQ – Pixel Barbecue.

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